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Prep the pan
Line an 8×8 pan with parchment paper, leaving overhang so you can lift the fudge out easily. -
Melt the base (super easy)
In a saucepan over low heat, add sweetened condensed milk + white chocolate chips + butter.
Stir constantly until melted and smooth (about 4–6 minutes). Don’t rush the heat—low and slow prevents scorching. -
Add gingerbread flavor
Remove from heat. Stir in vanilla, salt, ginger, cinnamon, nutmeg, cloves. -
Fold in the crunch
Fold in crushed gingerbread cookies (save 1–2 tbsp for sprinkling on top if you want). -
Pour + decorate
Pour into the prepared pan and smooth the top.
Immediately add toppings: sprinkle crumbs, add sprinkles, press mini gingerbread cookies gently on top, or drizzle with melted white chocolate. -
Chill until set
Refrigerate for 2–3 hours (or until firm). -
Slice and serve
Lift out using parchment, slice into squares with a sharp knife.
Tip: wipe the knife clean between slices for neat edges.
Tips for perfect fudge
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Use low heat: white chocolate can seize or scorch if overheated.
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Too soft? Add ¼ cup extra white chocolate chips next time.
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Too sweet? Add a pinch more salt and a bit more ginger/cinnamon to balance.
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Clean cuts: chill well, use a warm knife, and wipe between cuts.
Storage
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Fridge: airtight container for 7–10 days
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Freezer: store in layers with parchment for up to 2 months
(Let thaw 10–15 minutes before serving for the best texture.)
Conclusion
This gingerbread fudge is the ultimate holiday win: quick, cute, budget-friendly, and packed with warm seasonal flavor. It’s the kind of treat that looks festive on a dessert table, makes everyone smile in a cookie box, and doubles as a fun little “decorate your own” craft moment. Make a batch, dress it up with gingerbread toppers, and don’t be surprised if it becomes your new December tradition.
