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White Chocolate Gingerbread Fudge

Course Dessert
Prep Time 5 minutes
Cook Time 9 minutes
Total Time 6 hours
Servings 28 one inch squares


  • 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


  1. 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. 

  2. In a small bowl, mix together ginger, cinnamon, clove, nutmeg, cardamom, all spice and salt. Set aside.

  3. 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. 

  4. 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. 

  5. Once set, remove fudge from pan, loosen edges from foil/parchment and slice into squares. 

  6. 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.