Gingerbread Fudge has all the flavor of your favorite cookies, with none of the hard work! Put away the cookie cutters and make this easy fudge to celebrate the season.
We love our spicy, tangy soft molasses cookies. But when it comes to fudge, you’ve got to try our perfect peanut butter fudge recipe.
Why This Fudge is Best
Gingerbread Fudge combines two favorite holiday treats in one easy recipe
- Homemade fudge that tastes like gingerbread!
- Packed with warming brown sugar and spices.
- Topped with adorable gingerbread sprinkles.
- No candy thermometer needed!
- A perfect gift idea for the holiday season.
Everyone loves to make and eat gingerbread cookies this time of year. But you don’t always have the time and energy for all the steps involved!
This fudge recipe takes just a few minutes of active cooking time. The rest is hands-off while your fudge sets up in the fridge.
Be sure to add our delicious, moist gingerbread cupcakes to your baking this season. They’re topped with a dreamy eggnog frosting!
Ingredient Notes
- Marshmallow fluff – A spreadable marshmallow cream that creates the base for this fudge. Our homemade marshmallow fluff is delicious here.
- Spices – A blend of ground ginger, cinnamon, nutmeg and cloves gives the fudge an authentic gingerbread flavor.
- Molasses – I use a light molasses. The darker your molasses the darker and more bitter your fudge will taste.
- Heavy whipping cream – For thick and creamy fudge!
- Gingerbread sprinkles – These tiny gingerbread man shaped sprinkles add a fun garnish to the finished fudge.
Tips and Tricks
If you’ve made any of my other fudge recipes, like this Cookies and Cream Fudge, you know I almost never use a candy thermometer to make fudge.
That’s the case with this gingerbread fudge, too.
- You start by boiling the butter, sugars and liquids on the stove, stirring constantly, until the mixture reaches a rolling boil.
- Keep it boiling and stirring for a full 5 minutes! This gives the sugar crystals a chance the dissolve into the butter and liquids.
- After combining all the fudge ingredients, pour the prepared mixture into a lined baking dish. I use a 9 inch square dish to make equally sized squares of fudge.
Now it’s time to garnish the fudge! Drizzle melted white chocolate on top and cover with gingerbread sprinkles!
You can skip the garnish if you’re in a rush. It makes it look pretty and adds a little extra flavor, but the gingerbread fudge will still taste delicious without the toppings.
Let the fudge set up in the fridge for about 2 hours before slicing and eating!
Recipe FAQs
The best way to keep fudge fresh and soft is cutting as you go. I store the block of fudge uncut in gallon zip bags. Only slice off what I will eat or serve right away.
After the fudge is set, it can be stored in either the refrigerator or at room temperature. It will stay good for about 2 weeks either way.
I found them in the holiday aisle at my local grocery store. You can usually find them at chain stores and big craft stores during the holiday season!
The molasses in this fudge recipe can make it sticky IF it’s not boiled long enough. Use a timer or stop watch to make sure you boil it for a full 5 minutes for the right consistency.
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Gingerbread Fudge
Ingredients
- 1 jar marshmallow fluff 7 ounce
- 1 package white chocolate morsels 11 ounce
- 1 teaspoon cinnamon
- ¾ teaspoon ground ginger
- ½ teaspoon nutmeg
- ¼ teaspoon ground cloves
- ½ cup unsalted butter
- 1 ¼ cup granulated sugar
- ¼ cup light brown sugar packed
- ¼ cup molasses
- ¾ cup heavy whipping cream
- 1 cup white chocolate chips for garnish
- gingerbread sprinkles for garnish
Instructions
- Line a 9-inch square baking dish with parchment paper. Set aside.
- In a large mixing bowl, add marshmallow fluff, package of white chocolate morsels, cinnamon, ginger, nutmeg, and cloves. Set aside (no need to mix yet).
- In a large saucepan, melt butter over medium high heat. Add in sugars, molasses, and heavy cream. Bring to a boil while stirring continuously.
- Once boiling, continue to stir (and boil) for a full 5 minutes.
- Remove from heat and pour over marshmallow mixture in a mixing bowl. Blend for one minutes, until white chocolate is melted. Pour into prepared dish.
- Melt 1 cup of white chocolate and immediately drizzle over fudge (while warm). Add sprinkles. Refrigerate for at least 2 hours.
Notes
- Store in refrigerator or room temperature for up to 2 weeks.
- For best texture, only cut pieces as you need them, it keeps the fudge from drying out.
- Slide fudge in gallon size ziploc bag to store.
Nutrition
Everyone on your Christmas gift list deserves a nice big box of fudge. Surprise them with a delicious batch of homemade Gingerbread Fudge this year!
Made this fudge last night and it’s perfect. Not changing a thing with this recipe. Smooth, creamy, full of flavor. We’re calling it Gingerbread Latte fudge because it tastes like a Starbucks Frappuccino. Also, if you put a small piece of the fudge on top of a chocolate chip cookie and put that in the microwave for 10-15 seconds, it tastes like heaven. Definitely keeping this recipe in my Christmas rotation for the foreseeable future.
Love the fudge only problem I have is that mine is very soft & sticky even after it has been in the fridge overnight. Any suggestions?
I imagine it didn’t boil long enough to set it up. You can try to roll it into balls and dip in chocolate to make a truffle?
Wow!! This is wonderful and Everyone loved it. I will be adding this to my list for next year. Thanks so much!
Glad to hear it was a hit 🙂
This fudge was delicious. I made it for my holiday cookie trays, and it was well-received by everyone even though I inadvertently doubled all the spices (mistakenly grabbed my 1/2 tsp measuring spoon thinking it was my 1/4 tsp spoon. Oops.)
I’m wondering if I can substitute Biscoff spread for the marshmallow cream. Would you recommend this?
No it wouldn’t give the same consistency. You can search for my peanut butter fudge and substitute biscoff for peanut butter though!
Everyone really enjoyed this fudge. I was curious, though, why many of your other fudge recipes call for 4 minutes on the boil and this for 5.
The consistency with the molasses was better when boiled longer. 🙂
Very delicious dish. But not all ingredients are available in our locality. Can you recommend any alternative of marshmallow cream?
Do you have a marshmallow substitute recipe to recommend? Living overseas we can’t always find pre-packed American foods…
thanks!
What a great flavor for fudge! I need to add this to my candy list!
hi I also wanted to ask can I use marshmellows or do have to use marshmellow cream cause I have two bags of marshmellows
where do I find those gingerbread sprinkles at
I found them in the holiday aisle at Meijer. But I bet you can find them at Target and Walmart too (and possibly Michaels)!
I am SO ready for all things gingerbread and peppermint! holiday baking is the BEST
Sipping on my gingerbread Nespresso coffee as we speak and this fudge looks like it would be the best companion EVER!!