Easy Gingerbread Fudge

Name: Easy Gingerbread Fudge
Prep time: 5 min
Total time: 245 min
Ingredients: 450 g White chocolate ((16oz)); 397 g Condensed milk; 1 Tablespoon Ground ginger; 1 Teaspoon Ground cinnamon; ¼ Teaspoon Ground allspice; ¼ Teaspoon Ground nutmeg; 1 Teaspoon Vanilla extract; Handful Mini gingerbread men; Handful Gingerbread men cake decorations; Handful Christmas sprinkles

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This simple gingerbread fudge is the perfect last-minute treat to make for school parties, edible gifts or festive movie nights. It's soft and creamy, packed with warming spices and topped with the cutest gingerbread decorations!

image of a pile of gingerbread fudge on a plate

There's no better way to welcome in the festive season than with a good gingerbread-themed dessert! As soon as the 1st of December hits, I'm ready for all things cosy and spiced, and this gingerbread fudge is just the thing!

It's rich and creamy with all the flavour of the classic Christmas cookies. Even better, it's completely no-bake and you only need a few simple ingredients to make it. It comes together in just 5 minutes, then you can sit back and let the fridge do the rest of the work for you!

My post below contains everything you need to know to get this fudge recipe right on the first go: Ingredient and equipment notes, step-by-step photos, FAQs, troubleshooting and more. I hope you enjoy it!

Ingredients & kitchen stuff

White chocolate: This is the base of our fudge. Its neutral flavour and colour will allow the gingerbread flavour to really shine through!
Condensed milk: For every 450g of white chocolate, you'll need 397g of condensed milk, which is the standard size of tin here in the UK. Please note that evaporated and low fat alternatives won't work!
Gingerbread spices: You'll need 1 tablespoon of ground ginger, 1 teaspoon of ground cinnamon, ¼ teaspoon of allspice, and ¼ teaspoon of nutmeg. If you're using a ready-made gingerbread spice mix, use 4-5 teaspoons (to taste).
Vanilla extract: Optional, to enhance the cosy flavour.
Gingerbread men: I used the mini McVities gingerbread biscuits, and Culpitt gingerbread man sugar pipings (which I purchased from Hobbycraft). If you can't find/don't have any, you can crush up some ginger nut biscuits for the topping instead.
Festive sprinkles: These are optional but add a lovely pop of colour.
8x8-inch tin: As with all my fudge recipes, I used an 8x8-inch tin for this one. It'll give you 16-30 slices without them being too thin. For larger tin sizes, use my cake pan converter to adjust the recipe accordingly.
Baking paper: This will stop the fudge from sticking to the tin. I don't recommend foil as I've found this sticks to the fudge too much.
Saucepan: Or a heatproof bowl, to melt the chocolate and condensed milk together.
Utensils: A wooden spoon for mixing, measuring spoons for the spices, and a sharp knife to cut the fudge once it's set.

How to make gingerbread fudge step-by-step

Step 1: Line an 8x8-inch tin with baking paper, leaving some hanging over the edges for easy removal later.

Step 2: Next, break up 450g of white chocolate and place it into a saucepan with 397g (1 tin) of condensed milk. Place it over low heat on the stove and stir gently until there are no lumps of chocolate left.

If you prefer to make your fudge in the microwave, use a heatproof bowl and melt it in small bursts. I recommend taking it out and giving it a stir every 20-30 seconds. This will prevent it from splitting or burning.

Step 3: Remove the pan from the heat then add in 1 teaspoon of vanilla extract and your gingerbread spices: 1 tablespoon ginger, 1 teaspoon cinnamon, ¼ teaspoon allspice, and ¼ teaspoon nutmeg. Mix well.

Step 4: Pour your fudge mixture into your lined tin. Top with mini gingerbread men and Christmas sprinkles.

Step 5: Place the tin of fudge into the fridge for 4 hours to set. It should be firm to the touch.

Step 6: Once it's set, remove the slab from the tin using the baking paper overhang, cut it into slices and enjoy!

Fudge tips

Measure out the spices using measuring spoons rather than trying to eyeball them with a traditional teaspoon. This is the easiest way to get the flavour just right without it being overpowering.
Use white chocolate bars for this recipe. Avoid chocolate chips or candy melts, which typically don't set well.
For extra flavour and crunch, add a handful of crushed gingerbread men to the fudge mixture before pouring it into the tin.

FAQs & troubleshooting

How long does gingerbread fudge last?

This will keep well for around 5 days if you keep it in an airtight container in the fridge. After this time, the gingerbread men on top will start to go a bit soggy.

Can I freeze it?

Yes, you can freeze this for up to 2 months, either wrapped tightly in foil or clingfilm, or in airtight containers. You can use pieces of baking paper to stop slices from sticking together as they freeze. To defrost, let the fudge sit in the fridge overnight. Do not refreeze.

How many servings does this recipe yield?

I usually cut mine into 16, which gives me nice thick, chunky slices. However, if you like your fudge slices smaller, you can get up to 30 servings out of the slab.

Why didn't my fudge set properly?

This is usually down to not letting it set long enough, using too much condensed milk, or using incorrect ingredients. For best results, use 397g of condensed milk with 450g white chocolate, and let it set for 4 full hours in the fridge. Avoid chocolate chips, candy melts, low-fat products and evaporated milk. Check out my fudge troubleshooting post if you're still having trouble.

squares of gingerbread fudge on a white work top

More Christmas fudge:

I hope you like my gingerbread fudge! If you make it at home, please leave a comment and rating below to let me know what you think. Enjoy!