The creamiest and smoothest gingerbread fudge ever! Only 6 ingredients needed, and you don’t need to be a pro to master the art of making this fudge!
If you love gingerbread and fudge as much as I do, then I’m warning you this recipe is addictive! I love a square of really good fudge, and whilst there are a million fudge recipes all over the internet, today I’m sharing with you a shortcut. That’s sort of like cheating I know, but it makes life easy.
TRADITIONAL FUDGE OR SHORTCUT FUDGE
There are 2 types of fudge, the old fashion fudge recipe which requires a lot of work as you’re making fudge from scratch. And the quick fudge which is a much quicker and easier version of the traditional fudge. These 2 versions are not the same though, the shortcut version is not as luxurious as traditional fudge but sometimes we simply don’t have the time, or just can’t be bothered to do too much work. So it works perfectly fine, and I love this method!
GINGERBREAD WHITE CHOCOLATE FUDGE
The beauty of this fudge is not just how easy it is to make, but all the amazing flavours that go into it. I’m a little too obsessed with gingerbread at this time of the year, aren’t we all?! So if you want the creamiest and smoothest ever gingerbread fudge, ditch the store-bought fudge and stop hoping that someone will make it. Go to your kitchen, and try this recipe!
The spices that I’ve used for this fudge are:
GINGERBREAD FUDGE INGREDIENTS
The base of this fudge is the white chocolate and the condensed milk. You will also need the spices, vanilla extract, and caster sugar.
HOW TO MAKE GINGERBREAD FUDGE
Step 1. On very low heat, melt the white chocolate in a saucepan.
Step 2. As your chocolate starts to melt slightly, add condensed milk along with the spices and vanilla extract if using. Keep stirring regularly so that the chocolate does not burn.
Step 3. When the chocolate is melted and the spices are incorporated, the colour of the mixture will change. Keep on low heat until the mixture starts to slightly thicken then remove from heat immediately.
Step 4. Fold in the sifted caster sugar, and keep stirring using a wooden spoon or a spatula or even a hand blender. This step will need a little bit of work as you’ll have to keep stirring/beating until the caster sugar is fully incorporated.
Step 5. Pour the fudge mixture into a lined mini roasting tin. Add some sprinkles if desired then refrigerate for at least 2 hours before cutting into squares.
Finally, store in an airtight container in the fridge for up to 3 weeks. Or in the freezer for up to 2 months.
TIPS ON HOW TO MAKE THE PERFECT QUICK FUDGE
- Make sure that you’re using standard condensed milk, not evaporated milk.
- Line your baking or roasting pan instead of greasing it. If it’s greased, then your fudge will become too greasy and that will ruin the texture and the taste.
- You have to work quickly, but if your fudge thickens a bit too much before you pour it into your lined tin then just heat it up a little. However, the texture of this fudge will be quite thick and that’s okay.
- When you’re melting the chocolate, make sure that you stir regularly otherwise the mixture can get burnt.
- You could swap the white chocolate block with white chocolate chips. When choosing your chocolate, make sure that it’s cooking chocolate as some types does not melt well.
- Make sure that you use a small baking or roasting tin (mine is 17cm x 22cm x 4.5cm), as using a larger tin can result in flat fudge squares.
I make this fudge very often because it tastes great and requires very minimal effort. It also makes a great edible Christmas gift, I’ve made it before for my neighbours, my classmates and my husband’s coworkers. Everyone asked for the recipe!
If you make this gingerbread fudge, please don’t forget to rate this recipe and share a picture on social media. Tag #LittleSunnyKitchen in your posts as I would really love to see what you make! Thank you for supporting Little Sunny Kitchen, so I can keep sharing my tasty recipes with you for free.
The creamiest and smoothest gingerbread fudge ever! 6 ingredients, and very simple steps.
- 400 grams 3 cups white chocolate
- 397 grams 14 ounce condensed milk 1 can/tin
- 1 tsp vanilla extract optional
- 3 tsp ground ginger
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 110 grams 1 cup caster sugar
On very low heat, melt the white chocolate in a saucepan. As your chocolate starts to melt slightly, add a can of condensed milk along with the spices and vanilla extract if using. Keep stirring regularly so that the chocolate does not burn.
When the chocolate is melted and the spices have incorporated, the colour of the mixture will change. Keep on low heat until the mixture starts to slightly thicken. Remove from heat.
Fold in the sifted caster sugar, and keep stirring using a spoon or a hand blender. Beat until the caster sugar is fully incorporated.
Pour the fudge mixture into a lined mini roasting tin. Add some sprinkles if desired then refrigerate for at least 2 hours before cutting into squares.
Store in an airtight container in the fridge for up to 3 weeks. Or in the freezer for up to 2 months.