Easy Gingerbread Fudge

Gingerbread FudgeNeed something to bring to a holiday get together? And you don’t want to be that person that brings something store bought? But, you just aren’t the baking type? If you have a microwave and a microwavable bowl, I have a recipe for you! In just a few minutes and with only six ingredients you will create a tasty holiday treat that will hold it’s own at a dessert table full of holiday sweets.


  • 1 package (12 ounces) white chocolate chips
  • 1 can (14 ounces) sweetened condensed milk
  • 1 teaspoon cinnamon
  • 1 teaspoon ginger
  • 1 teaspoon nutmeg
  • 2 tablespoons red and green holiday nonpareils, plus additional tablespoon to garnish top


  1. In a large microwavable bowl, combine white chocolate and sweetened condensed milk.
  2. Microwave on high in 30 second intervals until white chocolate is melted. Stir after every 30 seconds.
  3. Once white chocolate chips are melted and mixed with sweetened condensed milk, add cinnamon, ginger, nutmeg and 2 tablespoons of holiday nonpareils. Stir until well combined.
  4. Pour fudge into a foil lined 8 X 8 or 9 X 9 baking pan. (I only have a 9 x 9 pan, so mine came out a little thinner than I like.)
  5. Sprinkle remaining 1 tablespoon of nonpareils over top of fudge.
  6. Transfer to refrigerator to let set up. 3 hours minimum.
  7. Remove from baking pan and cut up into desired size squares and serve.

Store in an air tight container. In room temperature the fudge will last 7-10 days. Refrigerated, the fudge should last 2-3 weeks.

Gingerbread Fudge tray




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