Featured Recipe

Gingerbread White Fudge Remix

Name: Gingerbread White Fudge Remix
Prep time: 20 min
Total time: 2 h 20 min
Yield: 24 servings
Ingredients: 10 ounces white chocolate chunks (substitute 8 ounces white chocolate chips + 2 ounces cream cheese for smoother finish); 14 ounces sweetened condensed milk (try half evaporated milk + half honey for lighter sweetness); 3 tablespoons molasses; 1/3 cup dark brown sugar (instead of white sugar for deeper caramel notes); 1/2 teaspoon ground cinnamon; 1/4 teaspoon ground ginger; 1/8 teaspoon ground cloves; 1/8 teaspoon ground cardamom (twist for complexity); Pinch salt; Crushed ginger snap cookies (about 1/4 cup) for topping; Seasonal nonpareil sprinkles to decorate; Nonstick spray to coat pan

By Kate

Created on 27 December 2025

White chocolate meets molasses and browned butter in a creamy, spiced fudge with a holiday crunch. Condensed milk and dark brown sugar create rich texture. Embraces gingerbread flavors with cinnamon, ginger, and cloves plus a touch of cardamom. Finished with crushed ginger snap crumbs for depth and nonpareil sprinkles for festive pop. Chill until firm but not brittle. No stovetop fuss, just microwave patience and feel. Expect sweet, buttery, spicy with chewy, melt-in-mouth bite and festive sparkle.

Prep: 20 min

Cook: 0 min

Total: 2h 20min

Serves: 24 servings

fudge holiday dessert easy recipes

Introduction

White chocolate fudge. Loads of sugar. Rich molasses depth folded in. Gingerbread spices, warm and aromatic, cut sharp with a pinch of cardamom, busting myths that fudge is all butter and sugar slog. Not here. You’re coaxing flavors out slowly, with precise melting and folding. Forget stovetop drama—microwave’s your friend if you watch closely. Texture, texture, texture. Not rock hard, not sloppy. Just right. The sprinkle topping? Crushed ginger snaps add crunch and spice, a nod to tradition but with edge. Nonpareils add that pop of color, not just decoration. Patting fudge by hand, cleaning the spatula between spreads? Time-saving moves for a smooth finish and no wasted sticky mass. Keep it chilled but let it breathe some before cutting. Your guests want fudge that melts not breaks. Expect richer than your average fudge, but not a sugar coma. Real flavor, real fun.

Ingredients

10 ounces white chocolate chunks (substitute 8 ounces white chocolate chips + 2 ounces cream cheese for smoother finish)

14 ounces sweetened condensed milk (try half evaporated milk + half honey for lighter sweetness)

3 tablespoons molasses

1/3 cup dark brown sugar (instead of white sugar for deeper caramel notes)

1/2 teaspoon ground cinnamon

1/4 teaspoon ground ginger

1/8 teaspoon ground cloves

1/8 teaspoon ground cardamom (twist for complexity)

Pinch salt

Crushed ginger snap cookies (about 1/4 cup) for topping

Seasonal nonpareil sprinkles to decorate

Nonstick spray to coat pan

About the ingredients

White chocolate chunks preferred over chips for better melt and flavor, but chips work with extra stirring. Subbing cream cheese adds creaminess and softens starch-heavy texture, handy if fudge gets grainy. Condensed milk is sweet and thick, but half evaporated milk plus honey lightens density and adjusts sweetness. Molasses is crucial, for color, flavor, and moisture—use unsulphured for clean notes. Dark brown sugar brings caramel depth missing in original. Cardamom is a personal twist, turns the spice profile from expected to interesting without overpowering. Crushed ginger snaps replace nonpareils for texture contrast and amplify gingerbread vibe. Nonstick spray ensures easy release; wipe excess to avoid pooling glaze spots on fudge surface.

Method

Lightly grease an 8x8 pan with nonstick spray.

Dump white chocolate and sweetened condensed milk in a microwave-safe bowl.

Heat in 20-second bursts, stirring thoroughly each time. The mix stiffens midway; stir patiently till fully melted and glossy with errant chunks gone.

Once melted, stir in molasses and dark brown sugar until color shifts to deep caramel and texture velvety. Don’t rush here; molasses thickens but dissolves with enough warm stirring.

Mix in cinnamon, ginger, cloves, cardamom, and salt. Spices bloom aroma and flavor at this stage; stir briskly to avoid clump.

Pour fudge batter into the prepped pan.

Dampen hands lightly and press fudge evenly to corners and edges. This tactile method smooths surface better than spatulas and avoids disruptive swirls or air pockets.

Sprinkle crushed ginger snaps and nonpareils quickly on still-tacky fudge. Gently press crumbs and sprinkles to set without embedding them too deep. Visual contrast and crunchy accents.

Chill fudge in refrigerator at least 1 hour 55 minutes (range 1 hour 50 min to 2 hours) until edges firm but center slightly soft to touch when pressed lightly.

Remove from fridge 10 minutes before serving to soften for best bite. Cut into 24 squares with sharp knife wiping blade clean between cuts.

Leftover fudge hangs well wrapped in airtight container up to 1 week in fridge or frozen for 2 months. Thaw slowly in fridge to avoid condensation spots.

Technique Tips

Microwave melting demands attention. 20-second bursts, not one long blast, prevents scorching white chocolate which burns easily. Stir vigorously after each burst, scrape sides and bottom to homogenize. Mixture stiffens halfway, that’s molasses and sugar locking in—stir patiently, keep heat low, don’t add sugar upfront or it clumps dry. Stir spices in once fudge is molten, heat activates aromas—no need to toast separately. Spread fudge with clean damp hands, better grip and even spread than utensil, plus prevents scratching pan. Press sprinkles lightly onto fudge before fully set; dropping them on cold fudge leads to fallout. Chill fudge no less than 1 hour 50 minutes but under 3 hours, mature texture with a bit of chew remains, too long and fudge turns chalky and less tender. Serve slightly warmed at room temp for best mouthfeel.

Chef's Notes

💡 Microwaving technique matters. Use short bursts of heat. Do 20 seconds, stir well. Prevent scorching. White chocolate burns easily. Protect flavor.
💡 Texture is key. If fudge gets grainy, tried cream cheese. Helps with creamy finish. White chocolate chunks are better than chips for melting.
💡 Chill the fudge just right. Minimum 1 hour 50 minutes. No more than 3 hours. Under-chilling leaves soft center. Over-chilling makes them chalky. Mind timing.
💡 Crushed ginger snaps add texture. However, don’t go too deep while pressing. It’s crunch on top, not buried bits. Visual contrast helps the look.
💡 Have a backup for sprinkles. If you run out, consider crushed nuts. They give crunch, and flavors are great. Play with what’s on hand.