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Gingerbread Fudge

A delightful combination of warming spices and creamy sweetness, this Heavenly Gingerbread Fudge is perfect for the holiday season, evoking memories of family togetherness and joy.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 2 hours 25 minutes
Servings: 36 pieces
Course: Dessert, Sweet Treat
Cuisine: American, Holiday
Calories: 100
Ingredients Method Notes

Ingredients
  

For the Gingerbread Fudge
  • 2 3/4 cups granulated sugar Use fine granulated sugar for a smooth texture.
  • 3/4 cup unsalted butter Room temperature butter is necessary for smoothing the fudge mixture.
  • 2/3 cup evaporated milk Avoid sweetened condensed milk for the right level of sweetness.
  • 2 tablespoons molasses Unsulfured molasses is best for deep flavor.
  • 2 cups white chocolate chips Look for high-quality chips for great melting properties.
  • 1 jar marshmallow fluff or marshmallow crème (7 ounces) Can substitute with homemade marshmallow.
  • 1 teaspoon vanilla extract Use pure vanilla extract for the best flavor.
  • 1 1/2 teaspoons ground cinnamon A must for that classic gingerbread warmth.
  • 1/2 teaspoon ground ginger This ramps up the spiciness.
  • 1/4 teaspoon ground cloves Just a hint for warm flavors.
  • 1 teaspoon molasses for topping Add for decoration and extra flavor.

Method
 

Preparation
  1. Line an 8×8 inch baking dish with parchment paper, leaving a slight overhang for easier removal.
  2. In a large, heavy-bottomed saucepan over medium heat, combine the sugar, butter, evaporated milk, and 2 tablespoons molasses. Stir constantly until the mixture comes to a gentle boil.
  3. Continue cooking while stirring frequently until the candy thermometer reads between 234°F and 238°F (soft ball stage), taking about 5 minutes.
  4. Remove from heat and stir in the white chocolate chips until melted and smooth.
  5. Add marshmallow fluff, vanilla, cinnamon, ginger, and cloves. Stir until the mixture is fully combined and silky.
  6. Pour the fudge mixture into the prepared pan, smoothing the top.
  7. Drizzle 1 teaspoon of molasses over the top and swirl it gently with a knife or skewer for a marbled effect.
  8. Allow the fudge to cool at room temperature for at least 2 hours until completely set.
  9. Once cooled, lift the fudge out using the parchment overhang and cut into squares.

Notes

Store in an airtight container at room temperature for up to one week, in the fridge for two weeks, or freeze for up to three months. Consider using a candy thermometer for accuracy.