Creamy, sliceable gingerbread fudge made the easy way with sweetened condensed milk. Best with Madagascar vanilla (rich, creamy, classic); any pure vanilla works. Makes 64 pieces (about 2 pounds).
Gingerbread Fudge
Dessert
Candy confections
Origin: Madagascar
Vanilla: Extract
Easy
Creamy, sliceable gingerbread fudge made the easy way with sweetened condensed milk. Best with Madagascar vanilla (rich, creamy, classic); any pure vanilla works. Makes 64 pieces (about 2 pounds).
Prep
15 min
Cook
7 min
Chill
2 hr
Total
2 hr 22 min
Yield
64 pieces
Diet
—
Ingredients
Adjust yield
pieces
Ingredient amounts change with yield. Follow the recipe instructions for times, temperatures, and equipment.
- 14.0 oz (397.0 g)sweetened condensed milk, 1 can (not evaporated milk)
- 3 ½ cups (595.0 g)white chocolate chips, 21 oz
- ⅛ tspfine sea salt
- 2.0 tbsp (42.0 g)molasses
- 1.0 tspground ginger
- 1 ½ tsp (7.5 ml)VanillaGoods pure vanilla extract
Make it at home
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Instructions
- Line an 8-inch square pan with parchment, leaving an overhang on two sides.
- In a heavy saucepan, combine the condensed milk, chips, salt, and molasses. Stir over low heat until the chips melt and the mixture is smooth and thick, 5 to 7 minutes. Or microwave in 45-second bursts, stirring well each time.
- Remove from the heat and stir in the vanilla and ground ginger.
- Spread evenly in the pan.
- Refrigerate until firm, at least 2 hours. Lift out using the parchment and cut into 1-inch squares.
Tips
- Use chocolate chips or a good bar you like to eat; fudge made with candy coating tastes waxy.
- Vanilla swap: use vanilla bean paste 1:1 in place of the extract for visible specks, or the seeds of 1 vanilla bean for each tablespoon of extract.
- Best vanilla for this: Madagascar (rich, creamy, classic), or Mexican (spiced, warm, woodsy). Any pure vanilla works.
- Storage: Store airtight in the refrigerator for up to 2 weeks or freeze for up to 3 months.
Recipe FAQ
How long does it take to make gingerbread fudge?
Plan on 15 minutes of prep and 7 minutes of cooking, plus 2 hours to chill. It makes 64 pieces (about 2 pounds).
How should I store gingerbread fudge?
Store airtight in the refrigerator for up to 2 weeks or freeze for up to 3 months.
Can I use a different form of vanilla?
use vanilla bean paste 1:1 in place of the extract for visible specks, or the seeds of 1 vanilla bean for each tablespoon of extract.
Estimated · per serving
Nutrition
Per serving = 1 of 64 servings this recipe makes.
72
Calories / serving
3.5g
Fat
9.4g
Carbs
1.0g
Protein
9.3g
Sugar
Whole recipe (64 servings): ~4608 cal · 224g fat · 602g carbs · 64g protein · 595g sugar
Estimated values per serving, calculated from standard ingredient data. Not verified Nutrition Facts; actual values vary with brands, measurements, and preparation.
Per serving · 72 calories
What it takes to burn one serving
- Brisk walking 14 min·0.8 mi·~1650 steps
- Walking uphill or incline treadmill 10 min·0.5 mi·~1000 steps
- Moderate cycling 7 min·1.4 mi
- Swimming laps 10 min
- Jogging 7 min·0.6 mi·~1100 steps
- Stair climbing 7 min·~650 steps
- Dancing 12 min
- Bodyweight circuit training 7 min
- Cleaning, errands, or playing with the dog 17 min
Rough estimates for one serving, based on standard MET values at about 155 lb. Your own burn depends on body size, effort, and fitness. Shown for context only — food is not something you have to earn.
Made with VanillaGoods
Recipe Rating
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