INTRODUCTION
This easy gingerbread fudge is sweet, soft, and full of warm spice. It takes little time and few steps. You do not need special skills to make it. The white chocolate and spice cake mix give it a smooth, rich taste. You can make it for a party, a gift, or a cozy night at home. If you like sweets that feel like the holidays, this fudge will please you. For a different treat idea to pair with it, see this easy hot fudge sauce recipe which goes well with many desserts.
WHY YOU WILL LOVE THIS RECIPE
You will love this recipe because it is fast and forgiving. You melt everything in one pan. You do not need to temper chocolate or watch a candy thermometer. The spice cake mix brings gingerbread flavor without extra steps. The molasses adds depth. The sweetened condensed milk keeps the fudge soft and creamy. This fudge sets in the fridge in about an hour, so you can make it the same day you need it. The look also feels festive when you add icing and sprinkles. If you enjoy white chocolate treats, try the similar white chocolate cherry fudge for another sweet idea.
HOW TO MAKE Easy Gingerbread Fudge
This method is simple and clear. You melt, mix, pour, chill, and decorate. Follow the step-by-step list below for best results. Work on a clean counter and use a heat-safe pan. Use a spatula to stir so the mix does not stick. The spice cake mix gives the fudge texture and spice. Add the molasses slowly so the mix stays smooth. When you see the chocolate fully melted, you are ready to pour. If the mix seems too thick, a small splash of milk can thin it before you pour.
EQUIPMENT NEEDED
- A small saucepan
- A wooden spoon or heat-safe spatula
- A square 8 x 8 or 9 x 9 inch baking dish
- Parchment paper
- Nonstick spray
- A whisk for the icing
- A piping bag or a resealable plastic bag
- A refrigerator for chilling
Ingredients You’ll Need :
- 2 bags white chocolate chips (2 1/2 cups total)
- 1 can sweetened condensed milk
- 1 1/4 cup spice cake mix
- 1/2 teaspoon ginger
- 1/2 teaspoon vanilla extract
- 1/4 cup molasses
- 1 cup icing or powdered sugar
- 1-2 tablespoons milk
- sprinkles or sparkles of your choice
STEP-BY-STEP INSTRUCTIONS :
- Line a square 8 x 8 or 9 x 9 inch baking dish with parchment paper and coat with nonstick spray and set aside.
- In a saucepan, over medium heat, combine white chocolate chips, sweetened condensed milk, cake mix, ginger, vanilla, and molasses.
- Heat contents until melted and smooth. Make sure you stir frequently.
- Pour fudge into prepared pan, and refrigerate for at least 1 hour to 3 hours.
- While waiting for the fudge to harden, make your icing by whisking the powdered sugar and milk together until smooth.
- Pour icing into a piping or resealable bag and drizzle in a zigzag pattern over your fudge.
- Top with sprinkles, sparkles or any festive topping.
- Let the icing harden then cut the fudge into small squares, serve and enjoy!
HOW TO SERVE Easy Gingerbread Fudge
Cut this fudge into small squares for best bite size. Place squares on a small plate and add a napkin. Serve at room temperature so the texture is soft. The icing adds a sweet snap and a pretty look. For a dessert table, set the fudge on a tiered tray with other small sweets. For a picnic or gift box, wrap each square in wax paper and place in a small box. If you want to pair this sweet fudge with a warm meal, you can serve it after a rich pasta like creamy cajun chicken pasta to balance the meal with a sweet finish.
STORAGE & FREEZING : Easy Gingerbread Fudge
Store your fudge in an airtight container at room temperature for up to 3 days. If you live in a warm place, keep it in the fridge to stop it from getting too soft. Refrigerated fudge can last up to 2 weeks. To freeze, wrap each square tightly in plastic wrap and put them in a freezer-safe bag. Freeze for up to 3 months. To thaw, move the wrapped squares to the fridge for a few hours. Then bring them to room temperature for about 30 minutes before serving.
SERVING SUGGESTIONS
- Serve with a warm cup of tea or coffee. The spice in the fudge pairs well with black tea or a mild coffee.
- Add the fudge to a dessert board with cookies and nuts for a holiday plate.
- Offer small samples on a party tray so guests can pick and taste.
- Give as a homemade gift in a pretty box. Add a small jar of jam or spread. A jar of blueberry jam makes a bright and tasty companion for a gift box.
- Use a small square of fudge to top an ice cream scoop for a special treat.
VARIATIONS
You can change the fudge in many small ways. Try these simple ideas:
- Add chopped nuts. Use pecans or walnuts for a crunch.
- Stir in dried fruit. Currants or chopped dried cranberries work well.
- Add a pinch of cinnamon or nutmeg for more warm spice.
- Make it minty by adding a drop of mint extract to the icing.
- Use different sprinkles to suit the season. Red and green for winter, bright colors for parties.
- For a savory-sweet gift box, include a small packet of delicious glazed chicken seasoning mix or a recipe card for a paired meal idea.
FAQs
Q: How long does it take to make this fudge from start to finish?
A: It takes about 15 to 25 minutes to mix and melt the ingredients. Then you need at least 1 hour to chill. Total time is about 1 hour and 30 minutes.
Q: Can I use a different cake mix?
A: Yes. You can try yellow or spice cake mix. The spice cake gives gingerbread flavor best. Other mixes will change the taste.
Q: Can I use milk chocolate instead of white chocolate?
A: You can, but the flavor will change. The white chocolate keeps the color light and lets the gingerbread spices shine.
Q: Do I have to use molasses?
A: Molasses adds real gingerbread flavor. You can use a little less, but do not skip it if you want the true taste.
Q: How do I make the icing thicker or thinner?
A: For thicker icing, add more powdered sugar. For thinner icing, add milk a little at a time.
Q: Can I make this nut-free?
A: Yes, just skip nuts and check that your sprinkles are nut-free. Read labels to be sure.
MAKE-AHEAD TIPS FOR Easy Gingerbread Fudge
You can make this fudge one week ahead and store it in the fridge. For longer storage, freeze the squares as described above. If you plan to bring it to a party, chill the fudge the night before. Add the icing and sprinkles just before you leave so they look fresh. If you make the fudge earlier, let it warm to room temperature for about 30 minutes before you cut it. This step makes cleaner edges when you slice.
If you need a simple menu for a small gathering, serve this fudge after a warm main dish and a light salad. For a cozy night at home, plate a few squares with hot cocoa and a soft cookie. The flavors will feel like home and will make a small moment feel special.
Gingerbread Fudge
Ingredients
Method
- Line a square 8 x 8 or 9 x 9 inch baking dish with parchment paper and coat with nonstick spray and set aside.
- In a saucepan, over medium heat, combine white chocolate chips, sweetened condensed milk, cake mix, ginger, vanilla, and molasses.
- Heat contents until melted and smooth, stirring frequently.
- Pour fudge into prepared pan, and refrigerate for at least 1 hour to 3 hours.
- While waiting for the fudge to harden, make your icing by whisking the powdered sugar and milk together until smooth.
- Pour icing into a piping or resealable bag and drizzle in a zigzag pattern over your fudge.
- Top with sprinkles, sparkles or any festive topping.
- Let the icing harden then cut the fudge into small squares, serve and enjoy!