I know we all have Thanksgiving pies on the mind right now, but can we pause to chat about GINGERBREAD swirl fudge for a sec?? Will you just look at this stuff? It’s screaming for attention as it shows off its swirly layers of creamy white chocolate and caramel-y gingerbread spice. Sticking to your fingers and melting on your tongue. Festive as your ugly Christmas sweater with oodles of cinnamon and ginger and molasses.
Alright, FUDGE, we get it. You’re pretty freakin’ irresistible. No need to brag or anything.
While it looks super fancy-pantsy, this fudge is as easy and quick as an unwrapping a candy bar. Okkkkk so there’s a few extra steps, but nothing you can’t handle in the hustle of the holiday season. Because if there’s anything we need in the next few weeks, it’s a super fast + equally impressive treat to make at the last minute. (And a truckload of coffee and wine to help us get through—but that’s a whole other story.)
There are a million types of fudge, but it all comes down to 2: (1) the old-fashioned classic variety requiring a candy thermometer + plenty of stirring and (2) the shortcut version. Both have their pros and cons.
I looooove a square of traditional fudge. You can truly taste the effort put into it. (A few of my favorite traditional fudge recipes live in Sally’s Candy Addiction if you have a copy!) But sometimes we don’t have the time or, most likely, the patience!! Delicious: omg yes. Convenient: not always.
And then there’s the shortcut version of fudge, relying on chocolate chips and a can of sweetened condensed or evaporated milk. It’s cheating, yes. But that’s ok right now. Our lives could use a little crutch! Not quite as luxurious as from-scratch fudge, but there’s no special equipment required. Delicious: oh yes. Convenient: always. I use a similar shortcut fudge with my peppermint bark fudge and candy cane swirl fudge recipes, too.
The white layer is made from 3 ingredients:
- white chocolate morsels
- sweetened condensed milk
- vanilla extract
The gingerbread layer is made from the white layer, plus:
- a few more white chocolate morsels
You’ll stir the white layer’s ingredients together on the stove, then divide it in half.
Leave half plain (white) and stir the gingerbread ingredients into the other half.
We have our two layers: the white fudge and the gingerbread fudge. Now let’s swirl them together in a pan. The swirled pattern is very simple, but there’s one VERY important note.
The gingerbread layer is soft. Well, it’s all incredibly soft—but the gingerbread layer is suuuuuper soft because we added liquid (molasses) to it. It’s almost like a chewy and gooey caramel. (White vanilla fudge and gingerbread caramel. Omg this stuff is UNREAL.) You’ll add a few more white chips to help it firm up, but it’s still going to be soft. Since it’s so soft and chewy, it doesn’t make for the ideal base of the fudge. You don’t want the bottom of the fudge to stick to everything, especially the lined pan. So make sure you have a layer of white fudge at the bottom.
**The white fudge MUST be the base.**
Then pour some gingerbread fudge on top, followed by more white fudge, more gingerbread fudge, etc etc until everything’s in the pan. Then take a toothpick and swirl it all together. Doesn’t have to be perfect. The beauty is in the randomness.
Aaaaand you’re done. Just wait for the fudge to set up in the fridge (ughhhhh. but it’s so worth it!) then cut into squares to reveal the gorgeous swirl-y layers. The sweetened condensed milk gives the fudge a smooth texture, which eliminates the need for the long period of beating required by more traditional fudge recipes. It’s foolproof. And just look at this stuff. So soft! So creamy!
FUDGE, you’re showing off again.Print
Gingerbread Swirl Fudge
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Total Time: 6 hours, 15 minutes
- Yield: 64 1-inch squares
- Category: Candy
- Method: No Bake
- Cuisine: American
You only need a few simple ingredients and 1 pan to make this super creamy and easy gingerbread swirl fudge!
- 14 ounce (396g) can full-fat sweetened condensed milk*
- 3 and 1/4 cups (585g) white chocolate chips, divided
- 1 teaspoon pure vanilla extract
- 3 Tablespoons (45ml) unsulphured or dark molasses (do not use blackstrap; I prefer Grandma’s brand)
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
- Line an 8-inch square baking pan* with aluminum foil or parchment paper, leaving enough overhang on the sides to easily remove the fudge once it has set. Set aside. Have 2 pans/pots ready: a medium saucepan and a small saucepan.
- Combine condensed milk and 3 cups (540g) of white chocolate chips in a medium saucepan over medium heat. Stir constantly until the chocolate chips are melted. Once the mixture is smooth, remove from heat and stir in the vanilla extract. Transfer half of the mixture to a smaller saucepan over medium heat. (Leave the other half aside.) Stir in the 1/4 cup (45g) of white chocolate chips and the remaining ingredients over medium heat until smooth.
- Now you have half plain white fudge and half gingerbread fudge. Spread a thin layer of white fudge into the bottom of the lined baking pan. (If the white fudge has thickened too much, gently re-heat it over the stove for a few seconds. It’s important that white fudge is the base of the fudge!) Pour some gingerbread fudge on top, followed by more white fudge, more gingerbread fudge, etc until everything is used up. Using a toothpick, gently swirl the two fudges together.
- Cover with aluminum foil and refrigerate for 5 hours or overnight until completely set. Once set, remove the fudge from the baking pan by lifting out the aluminum foil or parchment paper. Peel away foil and cut into 1-inch squares.
- Fudge stays fresh covered at room temperature for 1 week or in the refrigerator for 2-3 weeks. I always stack it in a Tupperware between layers of parchment paper.
- Make Ahead Instructions: Fudge is a wonderful recipe to make ahead of time! It’s great in the refrigerator for up to 3 weeks or you can freeze it. To freeze, double wrap the entire batch of fudge (the whole block) in plastic wrap and store in an airtight container in the freezer for up to 2 months. Thaw overnight in the refrigerator before serving.
- Milk: NOT evaporated milk. You’ll need 1 standard can of sweetened condensed milk.
- Pan: A 9-inch baking pan is too large, make sure it’s an 8-inch pan.
Keywords: gingerbread swirl fudge
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Reader Comments & Reviews
I want the cookie dough fudge recipe back 🙁
Hi Leslie, we were no longer satisfied with the outcome of that older recipe, so we unpublished it. We still have it, so send us an email and we can forward it to you. firstname.lastname@example.org
I have to say this is the first Sally recipe that I’ve been disappointed with. I know this fudge is supposed to be soft, but I found it to be just too gooey and hard to cut. The fudge I normally make calls for powdered sugar as well as the condensed milk and chocolate which gives it a better texture in my opinion. I think this recipe would be better with less condensed milk.
Holy Christmas these are AMAZING!!! the only problem I had was getting my chocolate to completely melt (I’ve always had troubles with white chocolate for some reason) so I just put it through a sieve… and extra step but they turned out Amazing! Your recipes are always winners in my book!
my gingerbread mixture was very thick and not easy to pour. It didnt swirl very well. Can you give advice on why this happened?
Hi Hannah, If it’s thickening up too much you can gently re-heat the saucepan so it’s thin enough to pour and swirl. Enjoy!
I made this over the weekend and it came out super sticky and hard to cut into nice squares. Any idea where I went wrong? Or is it supposed to be sticky?
Hi Nicole! It’s supposed to be on the softer side, yes. However, it should stay firm if chilled. Is it firm if stored in the refrigerator for you? If you decide to try the fudge again, you can leave a Tbsp or 2 of sweetened condensed milk out. That will help make the fudge a little more sturdy.
It does stay on the firm side refrigerated, until I try to cut it. I will definitely try that trick next time I try this recipe. Regardless, it still tasted delicious!
Sally, Quick Question: Do you suppose you could double it and put it in a 9×13? 9×13 is a bit smaller, so it would be thicker. Thoughts?
I’m gearing up for the cookie palooza, but at my house it’s the annual “cookie parade” from the classic Christmas book: Olive, the Other Reindeer. (Mrs. Clause really puts it all on display!) A perfect read aloud this year for your little one!
Hi Anna, Yep, you can double this recipe for a 9×13 pan. Instead of using 2 FULL cans of sweetened condensed milk– I suggest leaving a couple Tablespoons from the 2nd can out. It will be too much liquid and the fudge may not set up properly.
Given the softness, I wonder if using something like Speculoos cookie butter and/or cookies instead to create the gingerbread portion would work…? I may have to try this.
Let me know if you try! YUM!
Oh I forgot to mention that I added 1/4 cup butter to the fudge base, since I usually do that when I make “cheater’s” fudge. SO GOOD!!
Hi Jessica! I liked the idea of adding butter to the fudge base, but was wondering how it affected the consistency of the fudge? Did you sub it for some of the condensed milk? Butter adds great flavor to everything, so I was wondering, as I am making this fudge today. Thanks!
These came out absolutely delicious! The spicy gingerbread part fused with the white chocolate, absolute bliss! Packed them up in little pieces of parchment paper as candies for gifts! Fantastic recipe!
Made this as my homemade present for some people, it turned out great! Thanks so much for the fun and easy recipe 😀
I made this for a holiday party this weekend and it was a HUGE hit. I made a bunch of other treats and this was by far the favorite of everyone. Thanks again, Sally for another winner.
This looks absolutely amazing! Could you do a double batch in a 9×13 pan? I will be making it this weekend for Christmas gifts! Love your recipes, Sally!
Hey Angela! Yep, you can double this recipe. Instead of using 2 FULL cans of sweetened condensed milk– I suggest leaving a couple Tablespoons from the 2nd can out. It will be too much liquid and the fudge may not set up properly.
I find that a lot of the ‘shortcut’ fudges I’ve tried start to get soft when left out at room temperature…do you find that’s the case with these? I’m wondering about how well they would hold up if not refrigerated for longer periods of time for gifting purposes
It’s soft, yes, but will stay firm enough let out at room temperature. Just in case, you can leave a Tbsp or 2 of sweetened condensed milk out. That will make the fudge a little more firm if you’re worried.
I just made this and it was so easy and delicious! The hardest part was the waiting!
Your recipes have always been awesome.
Wanted to try these out. What could I use as a substitute to molasses?
Hi Melita! There is no sub for the molasses. It’s where all the flavor is
Is there an option to make this fudge without condensed milk? Can I make it with an alternative? Because I am allergic to milk. But your fudge sounds so great and mossy of the times there is an other option to replace the milk.
Hi Irina! I don’t have any suggestions for you to make this particular fudge without the sweetened condensed milk, so sorry!
I made this today. My daughter’s comment was, this is so beautiful. It was beautiful and delicious!
Hi Susan! Cut after thawing it out. 🙂