This gingerbread fudge is a delightful break from traditional chocolate fudge. The spicy-sweet flavors come together to make the perfect holiday treat or dessert. This gingerbread fudge recipe works great as a holiday food gift or to fill your holiday platter for a Christmas or New Year party!
Gingerbread Fudge Recipe
I do not know when it became a customary tradition to start making and serving fudge around the holidays, but I am glad someone came up with it. Fudge actually began as an accident in the late 1800s when a chocolate maker screwed up some French caramels. Baltimore, Maryland is where fudge first originated and its name has nothing to do with chocolate. It’s named after the fact that the creator fudged and well, the chocolate treat was born.
Most of us are familiar with fudge shops as they are usually easy to find in just about every city. Fudge is extremely popular because of how easy it is to adjust and make new flavors. It is amazing all the flavors of fudge you can find and some people can be quite creative with it. Since fudge is definitely one of my favorite treats around the holidays, I tried my hand at my own flavor and came up with this Gingerbread Fudge. It’s gone over extremely well at holiday parties and I’m always asked for the recipe. This fudge is extremely easy to toss together and is definitely an option for making ahead of time if need be.
How Do You Make Gingerbread Fudge?
You only need six ingredients to make this tasty fudge recipe. In a double boiler, melt the chocolate and milk together. Once the chocolate shows no more lumps and is creamy, add in the rest of the ingredients and stir thoroughly. Pour into a greased and parchment paper-lined 8×8 pan, and smooth it out so that the mixture is even. Allow to sit in the fridge for around two hours or until it’s solid. This recipe should make around 36 squares which should be plenty for a few gifts or to fill a good portion of a platter. This can easily be made in larger batches if desired, you’ll just want to double or triple the recipe as needed.
Tips for Making Gingerbread Fudge
● You can swap out the white chocolate chips for normal milk or dark chocolate chips if desired. I found that the flavor of gingerbread was more apparent when paired with the milder flavor of white chocolate.
● If desired, you can top the fudge with Christmas sprinkles before placing it in the fridge. This gives it an extra holiday flair.
● It is best if the rest of the ingredients are not altered as they specifically complement or counteract each other in the perfect manner. Often times, fudge is too sweet, but the molasses and spices offset that overly sweet problem quite well. I wouldn’t be able to offer any suggestions as substitutions that would work in the same manner.
Common Questions about Gingerbread Fudge
How is Fudge Different From Chocolate?
Fudge is different from chocolate in that chocolate is simply an ingredient in fudge. Chocolate is, well, pure chocolate, and fudge simply has the flavor of chocolate and is created usually with milk, sugar, and various other ingredients. Fudge is also much softer than chocolate, almost having an airy, fluffy texture to it. Fudge can often be sweeter than chocolate as well.
What Does Fudge Taste Like?
The taste and texture of fudge depends on how it is made. Fudge more generally is smooth and creamy with a very rich flavor of sweetened chocolate. However, fudge comes in all flavors and is a melt-in-your-mouth treat that is usually eaten in very small portions. Fudge is usually cut into small squares and enjoyed in small bites. It dissolves in the mouth pretty quickly and is not often chewed like many other desserts.
What is Penuche Fudge Made Of?
Penuche fudge actually more closely resembles a caramel in taste, texture, flavor, and color, although its name would suggest otherwise. Butter, milk, and brown sugar make up the main ingredients of Penuche fudge while the only flavoring usually used in the recipe is vanilla. This fudge is an Italian treat and the actual term for it in Italy is “panucci.”
What is Fudge Slang For?
The word “fudge” actually a side-step to giving the real answer to a question or a white lie. For example, “The hockey team fudged the results of their final score.” This would indicate that they altered them a bit from the original. This is how fudge got its name. The chocolate maker, as mentioned earlier, slightly changed the caramels he was working on and accidentally invented fudge instead.
What Happens if You Don’t Beat Fudge?
You don’t necessarily have to beat fudge in order for it to turn out properly. However, the main aspect that must be paid attention to is sugar crystals. It is important that the sugar used does not have large crystals or that the proper crystallization occurs in order for the fudge to have the right texture. You do not want to end up with a gritty or soupy fudge. Sometimes, beating fudge can break-up the sugar crystals. With other fudge recipes, beating is not necessary if the sweetener used is not granulated sugar.
I’m looking forward to the holidays because it will be full of candy-making days, baking days, and family days. Three of my favorite things in the world. Of course, this Gingerbread Fudge will be on the to-do list, and it will be near the top.
If you are making fudge for a holiday platter or Christmas gifts, you might also like these delicious fudge recipes: Chocolate Amaretto Swirl Fudge (you can adjust the colors), Decadent Chocolate Peanut Butter Fudge (mmmmm) and/or this wonderful Buttered Rum Fudge Recipe.
Gingerbread Fudge Recipe Ingredients:
● 24 oz White Chocolate Chips
● ¾ cup Sweetened Condensed Milk
● 2 TBSP Molasses
● 1½ tsp Ground Ginger
● 1 tsp Ground Cinnamon
● ½ tsp Ground Nutmeg
● 2 TBSP Christmas Sprinkles/Nonpareils to garnish
Gingerbread Fudge Mise en Place:
● Microwave-safe Bowl or Double Boiler
● Spatula
● Measuring Cup
● Measuring Spoons
● 8″x8″ Cake Pan
● Parchment Paper
Gingerbread Fudge Recipe Directions:
1. Lightly grease an 8 x8 cake pan and line it with parchment paper.
2. In a double boiler (or a bowl snugly fitted over a saucepan filled with simmering water), melt 24 ounces of white chocolate chips and ¾ cup (about half a can) of sweetened condensed milk together.
3. When the chips are melted, add in two tablespoons of molasses, 1½ teaspoons of ground ginger, one teaspoon of ground cinnamon, and ½ teaspoon of ground nutmeg to the melted chips mixture. Mix until well combined.
4. Spread the gingerbread fudge mixture in the prepared pan. Smooth the top with a spatula.
5. Sprinkle the Christmas sprinkles/nonpareils evenly on the top of the fudge.
6. Place the gingerbread fudge into the refrigerator and allow it to chill and harden for at least two hours.
7. Remove the hardened gingerbread fudge onto a cutting board and cut into 36 even squares.
8. Serve immediately. Store the leftovers in an airtight container in the fridge.
Gingerbread Fudge Recipe
Gingerbread Fudge Recipe. This gingerbread fudge is a delightful break from traditional chocolate fudge. The spicy-sweet flavors come together to make the perfect holiday treat or dessert. This gingerbread fudge recipe works great as a holiday food gift or to fill your holiday platter for a Christmas or New Year party!
Ingredients
- 24 oz White Chocolate Chips
- ¾ cup Sweetened Condensed Milk
- 2 TBSP Molasses
- 1½ tsp Ground Ginger
- 1 tsp Ground Cinnamon
- ½ tsp Ground Nutmeg
- 2 TBSP Christmas Sprinkles/Nonpareils to garnish
Instructions
- Lightly grease an 8 x8 cake pan and line it with parchment paper.
- In a double boiler (or a bowl snugly fitted over a saucepan filled with simmering water), melt 24 ounces of white chocolate chips and ¾ cup (about half a can) of sweetened condensed milk together.
- When the chips are melted, add two tablespoons of molasses, 1½ teaspoons of ground ginger, one teaspoon of ground cinnamon, and ½ teaspoon of ground nutmeg to the melted chips mixture. Mix until well combined.
- Spread the gingerbread fudge mixture in the prepared pan. Smooth the top with a spatula.
- Sprinkle the Christmas sprinkles/nonpareils evenly on the top of the fudge.
- Place the gingerbread fudge into the refrigerator and allow it to chill and harden for at least two hours.
- Remove the hardened gingerbread fudge onto a cutting board, and cut into 36 even squares.
- Serve immediately. Store the leftovers in an airtight container in the fridge.
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Nutrition Information:
Yield:
36Serving Size:
1Amount Per Serving: Calories: 130Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 6mgSodium: 26mgCarbohydrates: 16gFiber: 0gSugar: 16gProtein: 2g
Note: for exact nutritional information, consult your dietitian. All nutritional information provided is simply a guideline.
If you enjoy a good fudge recipe, you may want to try these tastey delights:
● Chocolate Amaretto Swirl Fudge Recipe
● Buttered Rum Fudge Recipe
● Decadent Chocolate Peanut Butter Fudge Recipe
● For more Recipes on Ann’s Entitled Life, click here.
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