Go Back
Easy Gingerbread Fudge
Print

Easy Gingerbread Fudge

Easy Gingerbread Fudge is perfectly spiced and so flavorful, creamy, and melt in your mouth smooth. The perfect sweet holiday gift or treat!
Course Dessert
Cuisine American
Keyword best dessert, chocolate, christmas, easy dessert, fudge, gingerbread

Equipment

  • saucepan
  • 8 x 8 or 9 x 9 inch cake pan

Ingredients

  • 2 bags white chocolate chips (2 ½ cups total)
  • 1 can sweetened condensed milk
  • 1 ¼ cup spice cake mix
  • ½ teaspoon ginger
  • ½ teaspoon vanilla extract
  • ¼ cup molasses

Icing

  • 1 cup icing or powdered sugar
  • 1-2 tablespoons milk
  • sprinkles or sparkles of your choice

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
    Gingerbread Fudge
  • In a saucepan, over medium heat, combine white chocolate chips, sweetened condensed milk, cake mix, ginger, vanilla, and molasses.
    Gingerbread Fudge
  • 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.
    Gingerbread Fudge
  • 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.
    Gingerbread Fudge
  • Top with sprinkles, sparkles or any festive topping.
    Gingerbread Fudge
  • Let the icing harden then cut the fudge into small squares, serve and enjoy!
    Easy Gingerbread Fudge
  • This fudge will last in an airtight container for about 10 days. It can be kept in the fridge, which I usually do, but you don't have to.

Notes

How long will condensed milk fudge last?

Fudge made with condensed milk will last up to 2 weeks at room temperature, in an air tight container.
If you keep your fudge in an airtight container in your fridge it will last up to a month.
You also have the option of freezing portion sizes of your choosing, wrapped in parchment paper, and frozen in an air tight container for up to 3 months.