Description
Creamy, spiced, and irresistibly festive, this Gingerbread Cookie Fudge combines white chocolate, warm spices, and crunchy gingerbread cookie crumbles into a no-bake holiday treat that’s perfect for gifting or snacking.
Ingredients
Scale
- 1 can (14 oz) sweetened condensed milk
- 3 cups white chocolate chips
- 2 tablespoons molasses
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 1/2 cups crushed gingerbread cookies
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Line an 8×8 inch baking pan with parchment paper, leaving overhang on the sides.
- In a medium saucepan over low heat, combine sweetened condensed milk, white chocolate chips, and molasses. Stir constantly until fully melted and smooth.
- Remove from heat. Stir in ginger, cinnamon, nutmeg, cloves, salt, and vanilla extract. Fold in 1 cup of crushed gingerbread cookies.
- Pour the mixture into the prepared pan. Smooth the top with a spatula and sprinkle remaining 1/2 cup of crushed cookies on top, gently pressing them in.
- Let the fudge cool at room temperature for 10 minutes, then refrigerate for at least 3 hours or until firm.
- Lift the fudge from the pan using the parchment paper and slice into squares.
Notes
- Warm a sharp knife under hot water before slicing for clean edges.
- Use parchment paper for easy removal and minimal cleanup.
- Add a pinch of sea salt on top for a sweet-salty contrast.
Nutrition
- Serving Size: 1 square
- Calories: 150
- Sugar: 18g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 5mg
Keywords: gingerbread cookie fudge, holiday fudge recipe, no-bake fudge, Christmas treats