I’m not much of a baker or a dessert person in general. I would much rather have a second side of mac and cheese than order a dessert at a restaurant. But much like I love anything with chai seasoning, the same goes for chai’s spicy sister gingerbread.
That’s why no matter your comfort level with baking, I am presenting you with the ultimate holiday dessert recipe: white chocolate gingerbread fudge.
This white chocolate gingerbread fudge is the recipe that all my fellow “non-bakers” can definitely conquer yet it’s interesting enough to impress even those with lots of baking experience. With just a few simple ingredients, you will have delicious creamy fudge.
Another thing I love about this simple fudge recipe, is how versatile it is. Once you master this recipe, you can easily swap out chocolate varieties and flavor add-ins for lots of delicious fudge combinations.
IT’S MAKE AHEAD AND FEEDS A CROWD
I love a make ahead recipe and I know you do too. This fudge comes together fast and will keep for days in the fridge or weeks in the freezer. It’s the perfect recipe to make now and enjoy for the next month. Plus, each square is so rich and satisfying, this recipe can easily feed a crowd.
Have I convinced you yet?
Now, let’s chat flavor. I have to confess, I don’t love white chocolate. In fact, I really don’t care for it much at all. But the white chocolate gingerbread combination here is a real winner. The white chocolate adds a simple sweetness which is the perfect balance for the spicy and rich gingerbread flavor. It just really works, so all you white chocolate haters – I encourage you to give it a try!
The process for this white chocolate gingerbread fudge may look complicated at first glance, but I promise you it is more simple than you think! Simply melt the white chocolate into the sweetened condensed milk and add the vanilla and spices – and there is your base. The spice blend may look like a lot of spices but I think you’ll find you will have more than you think in your pantry. If not, you could definitely use a pre-bottled gingerbread or chai spice blend in it’s place.
Once you have that white chocolate fudge base you will want to layer about 1/3 of it into the bottom of your pan – this will be your fudge base that will help each square hold it’s shape. Be sure to line the pan with foil or parchment for easy removal and slicing.
The we add the molasses to the rest of the warm fudge mixture and melt it together. The molasses gives the fudge that golden brown hue and the rich, chewy texture! It also will make the fudge a little softer and stickier so that is why the initial white chocolate fudge base is so important.
At this point you can choose your own adventure! You can stir in the molasses completely or just barely swirl it in for more textured look. The pour it over the white chocolate fudge base and refrigerate until it’s set!
I like to mix my molasses in completely and top with drizzled dark and white chocolate once set.
For the drizzle, microwave chocolate chips in a small bowl, stirring every 30 seconds, until smooth. Transfer warm chocolate to a plastic storage bag, snip a little corner off the bag and drizzle over the top of the fudge squares. The chocolate should harden within 15 minutes.
White Chocolate Gingerbread Fudge
- 1 teaspoon ground ginger
- 1 teaspoon cinnamon
- 1/2 teaspoon gound clove
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ground cardamom
- 1/8 teaspoon all spice
- 1/8 teaspoon salt
- 1 14 ounce can sweetened condensed milk
- 3 cups white chocolate chips
- 2 teaspoon vanilla extract
- 2 tablespoons molasses
- optional: additional 1/2 cup of white or dark chocolate chips for drizzle
Line an 8x8 inch baking pan with foil or parchment paper, allowing some of the paper or foil to hang over the edges for easy removal.
In a small bowl, mix together ginger, cinnamon, clove, nutmeg, cardamom, all spice and salt. Set aside.
In a saucepan over medium heat, heat sweetened condensed milk, slowly adding white chocolate chips one cup at a time, stirring constantly until melted and smooth. Working quickly, remove from heat and add vanilla and spice mixture and stir to mix well.
Pour 1/3 of the fudge mixture into your pan, smoothing it out with the back of a spoon to form an even layer. Then return the pot with the remaining fudge to the stovetop and add molasses over medium low heat, stirring to combine.
If you want a nice swirly pattern, stir only until molasses starts to incorporate. If you want an even golden-brown hue, stir until completely mixed. Pour remaining fudge mixture over the white chocolate fudge and refrigerate for 4-6 hours or overnight.
Once set, remove fudge from pan, loosen edges from foil/parchment and slice into squares.
Optional: Melt dark or white chocolate chips (or both!) and drizzle over the top of the fudge for a festive treat!
To melt chocolate, microwave chocolate chips in a small bowl, stirring every 30 seconds, until smooth. Transfer warm chocolate to a plastic storage bag, snip a little corner off the bag and drizzle over the top of the fudge squares. Chocolate should harden within 15 minutes.
If you love this recipe, be sure to check out these others I know you will love!
pumpkin chocolate chunk cookies