Gingerbread Swirl Fudge

squares of gingerbread fudge stacked onto a white plate

I know we’re all in Thanksgiving mode 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.

overhead image of gingerbread fudge cut into squares

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 recipe, too.

squares of gingerbread fudge stacked onto a white plate

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
  • molasses
  • cinnamon
  • ginger
  • nutmeg
  • allspice

You’ll stir the white layer’s ingredients together on the stove, then divide it in half.

2 images of white chocolate chips in a glass bowl and melted white chocolate mixture in a saucepan

Leave half plain (white) and stir the gingerbread ingredients into the other half.

ingredients for gingerbread fudge including allspice, nutmeg, cinnamon, ginger, and molasses

gingerbread fudge mixture in a saucepan

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.

Listen Up!

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.**

layer of white fudge mixture spread into bottom of a baking pan lined with foil

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.

white chocolate and gingerbread fudge mixtures swirled in a square baking pan

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!

square of gingerbread swirl fudge with a bite taken

FUDGE, you’re showing off again.

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squares of gingerbread fudge stacked onto a white plate

Gingerbread Swirl Fudge

  • Author: Sally
  • 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 unsulphured or dark molasses
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground allspice


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.


  1. 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.
  2. Milk: NOT evaporated milk. You’ll need 1 standard can of sweetened condensed milk.
  3. Pan: A 9-inch baking pan is too large, make sure it’s an 8-inch pan.

More easy fudge recipes you’ll love: 

squares of gingerbread fudge on a white plate


  1. *raises hand* I’ve never tried making fudge in my life, but you make it sound so easy (with the shortcut version)  that I’m compelled to give it a try. 
    Plus gingerbread is a must for me in the holiday season, so it’s a win-win situation!
    I hope it turns out as pretty as yours and I’ll give it a try while I wait for “Sally’s cookie addiction” Amazon told me it should be on the way now, but apparently Italy’s pretty far from you.
    Thanks for the awesome recipes, as usual

    1. Let me know any recipes you try from my book! Or if you try this fudge, too.

  2. Patricia @Sweet and Strong says:

    Oh yum!  I have never made fudge, but it’s always been one of my favorite desserts!  Love the white chocolate and gingerbread combo.  

  3. Oh yum Sally! This looks so delicious and very Christmassy! I love how simple the recipe is, and love that other than setting up overnight it is a pretty quick recipe! I also love that I can make it for Christmas even being 35 weeks pregnant 😉 short, simple recipes are definitely my go-to right now! 
    Thanks for another yummy one! I will let you know how it turns out when I end up making it! (though I already know it will be delicious because all of your recipes are fool-proof and tasty) 

  4. I’m a wee bit short on the white chocolate chips, but I do have 4oz white chocolate bars!! OK to use a combination of both??

    1. Yep! Shouldn’t be a problem at all.

  5. This fudge looks so festive and incredible Sally! I make fudge for Christmas every year, usually it’s of the rocky road or chocolate peanut butter variety (and it’s always the shortcut way… whoops), but this year, I’m really considering making this instead! You can make rocky road fudge whenever, but you can’t make gingerbread fudge whenever and this recipe is calling my name 🙂

    1. Hi Hayley, I hope you give it a try! And the shortcut recipes are so easy you can make both and have some variety on your can tray 🙂

  6. This looks like gingerbread heaven! Can’t wait to try this! Might have to make for Thanksgiving!!! Thanks Sally!

  7. Blogtastic Food says:

    That looks gorgeous!! Ad I love the idea of gingerbread flavoured fudge! (:

  8. That looks amazing!  I am so glad that you posted a shortcut version recipe for fudge.  Time is my most valuable commodity!  And this fudge is definitely going in my Christmas candy/cookie gift boxes this year!  I can say that without ever having made it, because it is one of YOUR recipes, so I know it will be delicious.  Every single recipe I have made from your website and cookbooks have come out fantastic and I have made MANY.  You are detailed and organized and make it easy for me to look like a pro.  So as we approach Thanksgiving, “Thank you, Sally” for your dedication to awesomeness, I soooo appreciate you.  :0)

    1. Thank YOU! I appreciate this so much!

  9. It’s FUDGE SEASON Y’ALL!! Okay… maybe that was dramatic. But I am really really so excited about eating all the fudge at all the holiday parties 🙂

  10. Laura | Tutti Dolci says:

    I love those swirls – what perfect fudge!

  11. Kelly | Maverick Baking says:

    This is SUCH a great idea. I kinda prefer cheat’s fudge anyways, tastes more like chocolate usually! Definitely pinning this one for later. Thanks!

    1. I hope you love it, Kelly!

  12. Hello there, I have a few quick questions. Would it be possible to substitute the molasses with anything else? (since it’s not easy to come by where I live). Aslo, can you use dark chocolate instead for the “white layer”? I tend to prefer that over white chocolate which is a little too sweet for me. Anyway, this recipe looks really great as per usual, Sally. Keep up the delicious work 🙂

    1. Dark chocolate chips work instead of the white chips, but there is no sub for the molasses. It’s where all the flavor is 🙂

  13. Kirsty Vittetoe says:

    Oh ok, no diet this holidays, yum yum!

  14. I made this today. My daughter’s comment was, this is so beautiful. It was beautiful and delicious!

    Happy thanksgiving!

  15. Dear Sally,
    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. 

    1. Hi Irina! I don’t have any suggestions for you to make this particular fudge without the sweetened condensed milk, so sorry!

    2. I have seen sweetened condensed coconut milk at Whole Foods! I wouldn’t be surprised if there was a recipe on the can for fudge–definitely worth a shot!

  16. Hi Sally,
    Your recipes have always been awesome.
    Wanted to try these out. What could I use as a substitute to molasses? 

    1. Hi Melita! There is no sub for the molasses. It’s where all the flavor is

  17. I just made this, it’s wonderful!
    It’s likely that I will have quite a bit of leftovers, though. can I just put the cut pieces in ziplocks in the freezer?

    1. So glad you enjoy this gingerbread swirl fudge! See the make-ahead tip for the best freezing instructions. 🙂

  18. I just made this and it was so easy and delicious! The hardest part was the waiting!

  19. Hi, Sally!
    Thank you for the perfect recipe! It`s so beautiful and easy!


  20. Hi I’m really wanting to make this. But can u tell me the measure ments for all the ingredients please as I can’t seem to find it. Thank u xxx

  21. 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

    1. 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.

  22. Condensed milk is measured in milliliters in Canada, so I converted your 14 ounces of condensed milk into 414 milliliters – which I think turned out to be way too much. The fudge is super sticky and soft. Is there anything I can do to save my fudge? Should I leave it out to dry, or put it in the freezer? Thanks.

    1. Hi Isabelle,

      Fellow Canadian. Do not, repeat do not do 14 oz. I tried the recipe and it did not turn out. It was too soft. I even tried putting it in the freezer- nothing worked. So, my advice is to just use the condensed milk we have here the 300 ml can. I think if I tried the recipe again it would be brilliant. Sad because, it looked so beautiful. Hope yours turned out!

      1. Yup!! One can of “Canadian-sized” is perfect. I made it twice last year and was looking for the recipe today when I saw this comment. Of course, I used Crosby’s molasses as it’s made in my hometown.

  23. 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!

    1. 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.

  24. Carly Johnston says:

    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.

    1. So happy it was a hit at your party! Happy holidays, Carly!

  25. Hi Sally! So I am in the process of making this right now, I used my glass liquid measuring cup for the sweetened condensed milk, as I am in Canada as well, and I used my kitchen scale.. so when I poured one can of sweetened condensed milk into it, it wasn’t quite 396 G so I poured a touch more of a second can in to make it 396 G and it only measured up to the 10 oz line rather than 14, which I thought was strange but that’s what I’m using. Also, I’m slightly short on white choc chips, it was a little less than 3 cups (but I do still have 1/4 cup set aside for gingerbread) I can’t remember exactly, I wanna say the not-quite-3 cups came out to about 470 something grams.. so I’m wondering if it will affect the fudge? I mean, like I said i’m already in the process of making it so even if you do reply it will probably be done already but was just curious what your thoughts were on that! 

  26. Made this as my homemade present for some people, it turned out great! Thanks so much for the fun and easy recipe 😀

  27. 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!

  28. “Fudge, you’re showing off again” Looking forward to making this for my coworkers!

  29. Hi! I saw your freezer instructions to
    “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.” Are you supposed to cut it up first, or do that after thawing? Thanks!

    1. Hi Susan! Cut after thawing it out. 🙂

  30. I made this 2 days ago and sliced it tonight. OH MY GOSH, SO GOOD! I doubled the ingredients (minus 2 tbsp from the 2nd evaporated milk can) and put it in a 13×9 pan. It yielded about 116 pieces. Plenty for my husband and I to each take some to work plus keep a lot at home. How can something so easy be so delicious?! Another home run, Sally; thank you!

    1. Hi Susan, I’m thrilled you enjoyed this so much!!

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I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally