When you need a festive dessert that looks like you spent hours in the kitchen (but secretly takes minutes), gingerbread fudge is the move. It’s rich, creamy, perfectly spiced, and gives you that cozy “cookie + Christmas” flavor without rolling dough or chilling cut-outs. Even better: it’s budget-friendly and doubles as a fun edible craft—perfect for kids, gift boxes, holiday parties, and sweet little add-ons on cookie trays.
This recipe is foolproof, no candy thermometer needed, and you can dress it up with adorable gingerbread sprinkles, mini cookie toppers, or a drizzle of white chocolate to make it Instagram-worthy.
Ingredients (makes about 25 small squares)
Fudge base
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1 can (14 oz / 397 g) sweetened condensed milk
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2 ½ cups (about 15 oz / 425 g) white chocolate chips (or chopped white chocolate)
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2 tbsp unsalted butter
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1 tsp vanilla extract
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1 tsp ground ginger
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1 tsp ground cinnamon
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¼ tsp ground nutmeg
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⅛ tsp ground cloves (optional but very “gingerbread”)
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¼ tsp salt
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½ cup crushed gingerbread cookies (or graham crackers + extra spice)
Toppings (optional but makes it “too cute”)
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Mini gingerbread cookies (or gingerbread-man sprinkles)
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Holiday sprinkles
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White chocolate drizzle
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A pinch of cinnamon sugar
Equipment
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8×8 inch (20×20 cm) pan
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Parchment paper
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Medium saucepan
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Spatula
