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This easy Gingerbread Fudge recipe is perfect for a festive treat, or for giving as a Christmas gift. It's so simple and quick to make, there's no boiling needed, just melt the ingredients together, add some yummy ginger biscuits, then leave to set. I added ginger nut biscuits, gingerbread men and crystallised ginger for lots of tasty ginger flavour!

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Ingredient Tips & Equipment Information

Make sure you are using sweetened condensed milk for this recipe. Evaporated milk will not work.
Mixed spice is a British spice blend containing cinnamon, coriander seed, nutmeg, clove, pimento and ginger. If you can't get hold of it, you can use a Pumpkin Spice mix instead, or replace with more of the other spices in this recipe
This recipe will also work with milk or dark chocolate.
Black treacle is also known as molasses.
Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.

For the full recipe with measurements, head to the recipe card at the end of this post.

How to make Gingerbread Fudge

Melt the white chocolate, condensed milk, black treacle, vanilla extract, ground ginger, mixed spice, cinnamon and nutmeg together in a pan on a low heat. Remove from the heat and pour half of the mix into a lined tin and smooth out. Press gingerbread men and ginger nut biscuits into the fudge. Pour over the remaining fudge mixture, decorate with more gingerbread man and ginger nut biscuits, plus some crystallised ginger and sprinkles too if you like. Put in the fridge to set. Once firm, slice into squares and enjoy.

For the full recipe with measurements, head to the recipe card at the end of this post.

What size tin do you need for this recipe?

I use an 8" square tin for this recipe as the fudge divides nicely into 36 pieces and they have a nice thickness to them. You can use a different sized tin, but remember that a bigger tin will result in thinner chunks of fudge and a smaller tin will create thicker chunks.

How long does the fudge last for?

This fudge will keep for 2-3 weeks and it must be stored in the fridge.

Can you use evaporated milk for this recipe?

No, you must use sweetened condensed milk for this recipe to work.

Can the fudge be frozen?

Yes! Wrap it well in cling film, or store it in an airtight container or a freezer bag. It can be frozen for up to 3 months.

Can the fudge be made gluten free or dairy free?

To make this recipe gluten free, replace the ginger biscuits with gluten free alternatives. Please do check the labels for all the ingredients you use for this recipe, in case of cross contamination and especially if serving to someone with an allergy or intolerance. Unfortunately this recipe is not suitable for making dairy free.

Troubleshooting

My number one tip for getting the best results is to read through this whole page of tips and recommendations before starting, and follow the recipe exactly. If you have any questions about this recipe, or if something went wrong and you need help, please use the comment form below and I will get back to you. You can also get in touch with me on my Twitter, Instagram or Facebook. I'd love to hear from you!

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