Easy Gingerbread Fudge is a delicious confection to make and give as gifts during the holiday season. Inspired by the flavors of gingerbread, you can enjoy the great taste of seasonal baking in bite-size fudge form with only 4 ingredients and no stove required!
I don’t know about you, but to me there’s no better way to celebrate the holidays than with a tasty confection. This festive gingerbread fudge is really easy to make and can be whipped up in about 10 minutes!
Easy Gingerbread Fudge
Ingredients
- 1 (12 ounce) bag White Chocolate Chips
- 1 (14 ounce) can Sweetened Condensed Milk
- 1 cup Gingerbread Cookie Mix
- Gingerbread Themed Sprinkles
- 1 tsp. Gingerbread Spice Mix (optional)
Equipment
- 8″x8″ Pan
- Parchment paper
- Medium microwave-safe mixing bowl
- Rubber spatula
- Whisk
How to Make Gingerbread Fudge
Step 1. Prep work – Line an 8″x8″ pan with parchment paper (do not use wax paper) and set aside. Place the gingerbread cookie mix into a large microwave-safe bowl. Microwave in increments of 30 seconds on high, whisk in between, and microwave for another 30 seconds until the temperature reaches 165°F. This will ‘heat treat’ and kill potential bacteria in the raw flour. Set aside to cool.
Why Heat Treat?
According to the CDC, raw uncooked flour can contain E. Coli and Salmonella. Heating the flour to 165°F will kill the bacteria that can cause food poisoning. For this recipe (1 cup of cookie mix), a little less than 60 seconds is enough time for the mix to reach the desired temperature.
Step 2. Optional – If using the gingerbread spice mix, add it to the gingerbread cookie mix and whisk until fully combined.
Gingerbread Spice Mix Substitute
Don’t have Gingerbread Spice Mix? Use 1/4 tsp. ground cinnamon, 1/4 tsp. allspice, 1/4 tsp. ground ginger, 1/8 tsp. ground cloves, and 1/8 tsp. nutmeg.
Step 3. Place the chocolate chips and sweetened condensed milk in a medium microwave-safe mixing bowl. Microwave on high for 1 minute and stir. Microwave for another 1 minute or until the chocolate chips turn smooth and creamy when stirred to combine.
Step 4. Add the gingerbread cookie mix to the melted chocolate mix. Stir with a spatula until all the gingerbread cookie mix is fully incorporated into the melted chocolate mixture with no lumps.
Step 5. Pour into the prepared 8″x8″ pan and spread evenly. Tap the pan on the counter to help level the mixture.
Step 6. To finish the gingerbread fudge, add your sprinkles to the top. Then place the pan in the fridge for 4 hours OR until the fudge has set.
Fudge Making Tip
DO NOT move the fudge pan once it starts to set. Moving the pan will create ‘wrinkles’ on the top and ruin the smooth top of the fudge.
Step 7. Once the gingerbread fudge is set, it’s time to slice it into 36 individual 1″ square slices. Enjoy!
Gingerbread Fudge Tips
- According to the CDC, raw uncooked flour can contain E. Coli and Salmonella. Heating the flour to 165°F will kill the bacteria that can cause food poisoning. For this recipe (1 cup of cookie mix), a little less than 60 seconds is enough time for the mix to reach the desired temperature.
- Do not spray the pan with nonstick spray as it doesn’t release the fudge. Use parchment paper, NOT wax paper.
- For a stronger gingerbread flavor, add gingerbread spice mix. If you don’t have a gingerbread spice mix, substitute with 1/4 teaspoon of cinnamon, 1/4 tsp. of ground ginger, 1/4 tsp. allspice, 1/8 tsp. ground clove, and 1/8 tsp. nutmeg.
- Once the fudge starts to set, don’t move it. The surface will wrinkle and will ruin the smooth fudge surface.
- If you can’t find a gingerbread cookie mix, a gingerbread cake mix can be substituted.
- Name-brand white chocolate chips should be used because they tend to have better flavor than generic brands.
This gingerbread fudge is such an easy and delicious treat to whip up. It’s a no-bake recipe, requiring very little hands-on time, which makes it perfect for a quick holiday dessert that would be great to give as Christmas gifts!
Gingerbread Fudge
4-ingredient quick and easy gingerbread fudge recipe. No special equipment is required to make this holiday dessert!
Ingredients
- 1 (12 ounce) bag White Chocolate Chips
- 1 (14 ounce) can Sweetened Condensed Milk
- 1 cup Gingerbread Cookie Mix (see notes)
- Gingerbread Themed Sprinkles
- 1 tsp. Gingerbread Spice Mix (optional) (see notes)
Instructions
- Prep work – Line an 8"×8" pan with parchment paper and set aside. Place the gingerbread cookie mix into a large microwave-safe bowl. Microwave in increments of 30 seconds on high, whisk in between, and microwave for another 30 seconds until the temperature reaches 165°F. This will ‘heat treat’ and kill potential bacteria in the raw flour. Set aside to cool.
- Optional – If using the gingerbread spice mix, add it to the gingerbread cookie mix and whisk until fully combined.
- Place the white chocolate chips and sweetened condensed milk in a medium microwave-safe mixing bowl. Microwave on high for 1 minute and stir. Microwave for another 1 minute or until the white chocolate chips turn smooth and creamy when stirred to combine.
- Add the gingerbread cookie mix to the melted chocolate mix. Stir with a spatula until all the gingerbread cookie mix is fully incorporated into the melted white chocolate mixture with no lumps.
- Pour into the prepared 8″x8″ pan and spread evenly. Tap the pan on the counter to help level the mixture.
- To finish the gingerbread fudge, add your sprinkles to the top. Then place the pan in the fridge for 4 hours or until the fudge has set.
- Once the gingerbread fudge is set, it’s time to slice it into 36 individual 1″ square slices. Enjoy!
Notes
- According to the CDC, raw uncooked flour can contain E. Coli and Salmonella. Heating the flour to 165°F will kill the bacteria that can cause food poisoning. For this recipe (1 cup of cookie mix), a little less than 60 seconds is enough time for the mix to reach the desired temperature.
- Do not spray the pan with nonstick spray as it doesn't release the fudge. Use parchment paper, NOT wax paper.
- For a stronger gingerbread flavor, use the optional gingerbread spice mix. If you don’t have a gingerbread spice mix, add 1/4 teaspoon of cinnamon, 1/4 tsp. ground ginger, 1/4 tsp. allspice, 1/8 tsp. ground cloves, and 1/8 tsp. nutmeg.
- Once the fudge starts to set, don’t move it. The surface will wrinkle and will ruin the smooth fudge surface.
- If you can’t find a gingerbread cookie mix, a gingerbread cake mix can be substituted. Follow the 'heat treat' method with cake mix too.
- Name-brand white chocolate chips should be used because they tend to have better flavor than generic brands.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases at no additional cost to you. Thank you for your support.
-
Sweets Indeed - Christmas Sprinkles - Holiday Sprinkle Mix - Sprinkles for Baking - Holiday Cupcake and Cake Topper - Gingerbread Houses - Cake Decorating - 6 ounces (Gingerbread) -
Betty Crocker Gingerbread Cookie Mix 17.5 Oz (Pack of 2) -
Hershey's Premier White Baking Chips - 12 oz - 2 pk -
24PCS Kraft Paper Christmas Treat Boxes with Clear Window Small Xmas Cookie box, 4”x4”x2.5” -
Reynolds Kitchens Parchment Paper Roll with SmartGrid, 45 Square Feet -
Set of 2 Portable Stainless Steel Kitchen Tiny Whisk & Egg Beater with Thick Wire (5" + 7") -
General Gingerbread Spice General Gingerbread Spice Mix 2oz/57g -
Sweese 8x8 inch Square Porcelain Baking Dish with Double Handles - Non-Stick Oven Casserole Pan -
Heat Resistant Silicone Spatulas Set for Nonstick Cookware
This is such a cute dessert, Erlene! Pinned it and found the sprinkles on Amazon. Thanks!
Thank you. Glad you found the sprinkles.