INTRODUCTION
Easy Gingerbread Fudge is a simple sweet you can make fast. It blends white chocolate, spice cake mix, and molasses for a warm, gingerbread flavor. This fudge cooks on the stovetop and sets in the fridge. You need few tools and a short time to make it. If you like warm holiday flavors, try this cozy gingerbread latte idea as a drink to go with the squares: cozy gingerbread latte idea.
WHY YOU WILL LOVE THIS RECIPE
You will love this recipe because it is quick and forgiving. The ingredients are easy to find at any store. You do not need to temper chocolate or make candy from scratch. The spice cake mix gives body and spice without many steps. The molasses and ginger add that classic gingerbread note. The texture is creamy and soft, not hard. You can make the fudge plain or dress it up with icing and sprinkles for gifts or parties. If you like bright mint or chocolate drinks with sweets, this fudge pairs well with a homemade peppermint mocha for contrast: homemade peppermint mocha.
HOW TO MAKE Easy Gingerbread Fudge
This fudge comes together in one pan. You will melt and mix all ingredients until smooth. Then you pour the mix into a lined pan and chill. The icing on top adds a nice white contrast. The steps are simple and low stress. For a drink to serve with the fudge on a busy day, you might also like a no-fuss 7-brew coffee recipe to sip while the fudge chills: 7-brew coffee recipe.
EQUIPMENT NEEDED
- Small saucepan or medium saucepan
- Wooden spoon or heatproof spatula
- Whisk for icing
- 8 x 8 or 9 x 9 inch square baking dish
- Parchment paper
- Nonstick spray
- Piping bag or resealable bag for the icing drizzle
- Measuring cups and spoons
- Refrigerator space 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
Serve the fudge in small squares. The flavor is rich, so small pieces work best. Arrange the squares on a plate or in a box for gifts. The icing on top adds a sweet snap and looks nice. You can let the fudge sit at room temperature for 10 to 20 minutes before serving so it loses some chill and the texture softens. For a festive table, place the squares on a doily or small paper liner. If you want a warm drink to match the sweet and spicy notes, try a fruity mocha to cut through the richness with a bright flavor like a raspberry mocha: raspberry mocha recipe.
STORAGE & FREEZING : Easy Gingerbread Fudge
Store the fudge in an airtight container. Keep the container in the fridge. The fudge will stay good for up to 2 weeks in the fridge. To freeze, wrap pieces tightly in plastic wrap or place them in a single layer in a freezer container with parchment between layers. Freeze up to 3 months. Thaw in the fridge overnight before serving. If the icing soaks in a bit after thawing, the flavor will still be good. Let frozen fudge sit at room temperature for 20 to 30 minutes before serving so the texture returns to creamy.
SERVING SUGGESTIONS
- Place on a dessert tray with other small sweets like cookies or truffles.
- Pair one square with a hot drink for a dessert course.
- Use as a treat at holiday gatherings or cookie swaps.
- Cut into small bites and add to a party snack bowl.
- Add a fresh fruit garnish like a small orange slice or a berry for color and contrast. For a warm, creamy drink to go with your fudge, an easy caramel latte copycat works well and adds a caramel note: easy caramel latte copycat.
VARIATIONS
You can change a few things to make new flavors. Keep words simple.
- Chocolate swirl: Melt a few tablespoons of milk or dark chocolate and swirl on top before the icing sets.
- Nutty: Stir in 1/2 cup chopped nuts like pecans or walnuts after you pour the fudge into the pan, then press them in.
- Spicier: Add an extra 1/4 teaspoon of ground ginger and a pinch of cinnamon for more spice.
- Citrus: Add 1 teaspoon of orange zest to the hot mix before you pour it into the pan.
- Vegan-ish: Use dairy-free white chocolate chips and a dairy-free condensed milk alternative. The texture may change a bit.
These small swaps keep the base method and make new tastes.
FAQs
Q: How long does the fudge take to set?
A: The fudge needs at least 1 hour in the fridge. For a firmer cut, chill 2 to 3 hours.
Q: Can I use a different cake mix?
A: Yes. You can use yellow or butter cake mix for a milder flavor. Spice cake gives the best gingerbread taste.
Q: What if my fudge is grainy?
A: Grainy texture often comes from overheating. Heat on medium and stir constantly until just smooth. If you overheat, try stirring in 1 tablespoon cream to smooth it.
Q: Can I leave out the molasses?
A: You can, but molasses adds the classic gingerbread taste. You can use a bit of dark corn syrup or maple syrup for a milder note, but the flavor will change.
Q: Is this safe for kids to help make?
A: Yes. Kids can help measure, stir off the heat, and add sprinkles. Keep them away from the hot saucepan.
Q: How do I cleanly remove the fudge from the pan?
A: Use the parchment paper lift. Pull the paper up from two sides to lift the chilled slab out. Then cut on a board.
Q: Can I add candy cane bits on top?
A: Yes. Crush candy canes and sprinkle them on top for a minty crunch. Add them right after you drizzle the icing so they stick.
Q: Does the fudge need to be refrigerated when plated?
A: If you serve within a few hours at room temp, it’s fine. For longer display, keep it cooled in the fridge.
MAKE-AHEAD TIPS FOR Easy Gingerbread Fudge
Make the fudge up to 2 days ahead and keep it chilled. Wrap the pieces in a single layer in a container with parchment between layers. If you make it a week ahead, freeze instead and thaw in the fridge the day before you plan to serve. If you plan to gift the fudge, make the fudge and keep it chilled until you box it. Add icing and sprinkles just before you pack if you want the top to look fresh. If you need to travel with the fudge, pack it in a cooler bag with an ice pack to keep it firm.
Easy Gingerbread Fudge
Ingredients
Method
- Line an 8 x 8 or 9 x 9 inch baking dish with parchment paper and coat with nonstick spray. Set aside.
- In a saucepan over medium heat, combine white chocolate chips, sweetened condensed milk, spice cake mix, ginger, vanilla, and molasses.
- Heat the contents until melted and smooth, stirring frequently.
- Pour the fudge mixture into the prepared pan and refrigerate for at least 1 to 3 hours.
- While waiting for the fudge to harden, whisk the powdered sugar and milk together until smooth to make icing.
- Pour icing into a piping or resealable bag and drizzle over the fudge in a zigzag pattern.
- Top with sprinkles or sparkles of your choice.
- Let the icing harden, then cut the fudge into small squares. Serve and enjoy!