Description

This Gingerbread Fudge recipe combines the rich, creamy sweetness of classic white chocolate fudge with warm, aromatic spices like cinnamon, ginger, and cloves, enhanced by a touch of molasses for a festive gingerbread flavor. Easy to make on the stovetop and perfect for holiday gifting or enjoying as a seasonal treat.

Ingredients

Scale

Main Ingredients

2 ¾ cups (550 g) granulated sugar
¾ cup (1 ½ sticks / 170 g) unsalted butter
⅔ cup (168 g) evaporated milk
2 tablespoons molasses
2 cups (340 g) white chocolate chips
1 jar (7 ounces) marshmallow fluff (or marshmallow creme)
1 teaspoon vanilla extract

Spices

1 ½ teaspoons ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground cloves
1 teaspoon molasses (for drizzling)

Instructions

Prepare the baking dish: Line an 8×8-inch baking dish with parchment paper, leaving a slight overhang on the sides for easy removal of the fudge once set.
Cook the sugar mixture: In a large, heavy-bottomed saucepan over medium heat, combine the granulated sugar, unsalted butter, evaporated milk, and 2 tablespoons molasses. Stir constantly until the mixture comes to a gentle boil to prevent burning.
Reach the soft-ball stage: Continue cooking the mixture, stirring frequently, until it reaches between 234°F to 238°F (soft-ball stage) on a candy thermometer. This takes about 5 minutes. Remove from heat immediately to avoid overcooking.
Add white chocolate chips: Immediately stir in the white chocolate chips until they are mostly melted and the mixture is smooth and creamy.
Incorporate marshmallow and spices: Add the marshmallow fluff, vanilla extract, ground cinnamon, ground ginger, and ground cloves. Stir thoroughly until all ingredients are fully combined and the fudge mixture is smooth.
Transfer to pan and smooth: Pour the fudge into the prepared baking dish and smooth the top evenly using an offset spatula or spatula.
Drizzle and swirl molasses: Drizzle 1 teaspoon of molasses over the top of the fudge. Use a knife or skewer to gently swirl the molasses into the surface creating a pretty marbled effect.
Cool the fudge: Allow the fudge to cool at room temperature for at least 2 hours, or until it is completely set and firm enough to cut.
Lifting and cutting: Use the parchment paper overhang to lift the fudge out of the pan. Lightly grease your knife to make clean, smooth cuts and slice the fudge into squares. Serve and enjoy!

Notes

Use a candy thermometer to ensure the sugar mixture reaches the correct soft-ball stage for perfect fudge texture.
Lightly greasing the knife helps create cleaner cuts and prevent sticking.
Store fudge in an airtight container at room temperature for up to one week or refrigerate for longer freshness.
For a more intense gingerbread flavor, you can increase the molasses slightly, but be careful not to make the fudge too soft.
Allow the fudge to cool completely before cutting to avoid crumbling.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Stovetop
Cuisine: American

Keywords: gingerbread fudge, holiday fudge, white chocolate fudge, Christmas dessert, fudge recipe, spiced fudge, molasses fudge