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A close-up shot of a stack of creamy gingerbread fudge, showing its smooth texture and rich color.

White Chocolate Gingerbread Fudge (The Easiest Holiday Recipe)

This White Chocolate Gingerbread Fudge is an easy, no-bake holiday treat! Creamy white chocolate combines with warm gingerbread spices for a perfectly smooth and festive fudge.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 36 squares
Course: Candy, Dessert
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 24 oz high-quality white chocolate chips or chopped white chocolate bars
  • 1 can (14 oz) sweetened condensed milk
  • 2 tbsp unsalted butter
  • 2 tbsp unsulphured molasses
  • 1 tsp vanilla extract
  • 2 tsp ground ginger
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/8 tsp ground cloves
  • 1/4 tsp salt

Equipment

  • 1 8x8 inch baking pan
  • 1 Medium Saucepan

Instructions
 

  1. Line an 8x8 inch baking pan with parchment paper, allowing two sides to overhang to create handles.
  2. In a medium saucepan over low-medium heat, combine the white chocolate chips, sweetened condensed milk, and butter. Stir constantly until the mixture is completely melted and smooth.
  3. Remove the pan from the heat. Immediately stir in the molasses, vanilla extract, ground ginger, cinnamon, nutmeg, cloves, and salt. Mix until just combined and the color is uniform.
  4. Pour the fudge into the prepared pan and use a spatula to spread it into an even layer.
  5. Refrigerate for at least 4 hours, or overnight, until the fudge is completely firm.
  6. Use the parchment paper handles to lift the fudge from the pan. Place on a cutting board and slice into 36 small squares. Store in an airtight container.

Notes

Tip 1: Use good quality white chocolate for the best flavor and creamiest texture.
Tip 2: Do not overheat the white chocolate mixture, as it can become grainy or seize.
Tip 3: For clean cuts, run a large sharp knife under hot water and wipe it dry before slicing the fudge.
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