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Gingerbread Fudge

Gingerbread fudge combines white chocolate, molasses, and warm spices in a smooth, creamy no-bake treat. Chill it in an 8-inch square pan until firm, then cut it into 36 neat squares.
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Prep Time 10 minutes
Cook Time 8 minutes
Chilling 4 hours
Total Time 4 hours 18 minutes
Servings: 36 servings
Course: Dessert
Cuisine: American
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

  • 1 can (14 oz) sweetened condensed milk
  • 1 tbsp unsalted butter
  • 2 tbsp unsulphured molasses
  • 1.5 tsp ground ginger
  • 1 tsp ground cinnamon
  • 0.25 tsp ground nutmeg
  • 0.125 tsp ground cloves
  • 0.25 tsp fine salt
  • 18 oz white chocolate chips
  • 1 tsp vanilla extract

Equipment

  • 1 8-inch square pan

Method
 

  1. Line an 8-inch square pan with parchment paper, leaving enough overhang to lift out the fudge.
  2. Combine the sweetened condensed milk, butter, molasses, ginger, cinnamon, nutmeg, cloves, and salt in a medium saucepan; stir in the white chocolate chips.
  3. Cook over low heat, stirring constantly, for 5 to 8 minutes, until the chocolate is fully melted and the mixture is smooth. Remove from the heat and stir in the vanilla extract.
  4. Spread the mixture evenly in the prepared pan, then refrigerate for at least 4 hours, until firm.
  5. Lift the fudge out using the parchment, cut into 36 squares, and serve.

Notes

For clean squares, lift the fudge out only after it is fully firm and use a sharp knife. Store airtight in the refrigerator for up to 2 weeks; freeze for up to 3 months. For a dairy-free swap, use dairy-free white chocolate chips, sweetened condensed coconut milk, and vegan butter.