Gingerbread Fudge
Print Recipe

Bests Gingerbread Fudge

Prep Time5 mins
Cook Time5 mins
Chill Time2 hrs
Servings: 24 servings


  • 22 ounces white chocolate chips
  • 1 1/2 tablespoons unsalted butter
  • 1/4 cup molasses +1 tablespoon
  • 1 14-ounce can sweeten condensed milk
  • 2 teaspoons ground ginger
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground allspice
  • 1 teaspoon vanilla
  • sprinkle mix


  • Prepare 7x11 pan with parchment paper and set aside.
  • In a medium saucepan combine white chocolate chips, butter, molasses, and sweetened condensed milk. Heat over medium, stirring constantly, until chocolate chips are melted and ingredients are combined
  • Add in Spices and vanilla extract. Stir to combine.
  • Pour into prepared pan and top with sprinkle mix. Cool at room temperature for 30 minutes, then refrigerate minimum 2 hours.
  • Cut into 24-36 squares and serve. Fudge can be stored in an airtight container at room temperature or in the refrigerator.