Gingerbread Fudge

Your holiday treat making won’t be complete without this Gingerbread Fudge! It’s perfectly spicy and sweet, and great for gifting!

Close up of old fashioned gingerbread fudge with white candy imperials on top


When you think of the holidays, what smells do you associate it with? The sweet scent of pine? Sugar cookies or baking? Or perhaps aromatic spices, both sweet and savory?

This robust spice blend is most popular in gingerbread cookie, gingerbread cake and gingerbread men, but really the flavors can be incorporated into anything. Like homemade fudge!

Gingerbread fudge squares on a white plate with red gingerbread man cookie cutter

I adapted my classic vanilla fudge recipe to also use rich molasses and dark corn syrup. Along with nutmeg, cinnamon, ginger, cloves and allspice, this makes the tastiest of gingerbread goodies.

Classic white fudge on a red tray
Classic Vanilla Fudge

Perfect for filling cookie trays and bringing to holiday potlucks, you are going to devour this easy gingerbread fudge and people will beg for the recipe.

PRO TIP: Don’t scrape the bottom of the pan when pouring out the mixture, if anything scalded just let it stay there.

Hand picking up a square of gingerbread fudge

Types of Fudge Making

So how do you make fudge? Let me first say that making a classic or traditional fudge is hard. It seems so simple, but there is actually a lot of chemistry, patience and knowledge involved.

PRO TIP: Use a glass or metal mixing bowl and don’t touch it! I tell you to put it on a cooling rack before pouring in the mixture because after you do, the bowl is SUPER HOT. Don’t touch!

Avoid using plastic, which can melt.

But I don’t want that to hold you back from trying your hand at making fudge from scratch! With the right know-how, tools and instructions, anyone can do it.

Stack of 3 gingerbread fudge squares

There are a lot of fudge recipes out there, and many take shortcuts. Don’t get me wrong, I actually make several of the easy fudge recipes myself and they are very good.

But I feel like to get a good grasp on how to make any food, you also need to know how it was made the old fashioned way.

Pile of gingerbread fudge squares

Traditional Fudge Making

Fudge is basically melted sugar, but the sugar needs something to dissolve into, you use light corn syrup, also a variation of sugar, and cream. The sugar melts and comes to the soft ball stage of candy making.

StageTemperature Concentration
Thread (syrup)230 to 234 °F80%
Soft Ball (fudge)234 to 241 °F85%
Firm Ball (caramel candy)244 to 248 °F87%
Hard Ball (nougat)250 to 266 °F90%
Soft Crack (salt water taffy)270 to 289 °F95%
Hard Crack (toffee)295 to 309 °F99%

Slowly, the sugar dissolves and starts to lose the grainy texture and become smooth. While this all sounds simple, it is actually quite challenging.

Candy thermometer in a saucepan of white fudge

For the best results, don’t rely on timing or your eyes, get a candy thermometer. Don’t stir during this time, it can separate and ruin the batch.

PRO TIP: Placing the bowl to cool on a cooling rack allows air to circulate around the whole bowl, helping the process happen faster and more even.

Next, you’ll want to remove from heat to stir in the spices, vanilla and butter. Let it cool before pouring into a pan. It’s HOT, so be careful!

Do I have to use vanilla extract? Nope! Use whatever flavors you’d like. Some people like using a licorice flavor and others like to play games with your tastebuds and use an unexpected flavor like raspberry, almond or even peppermint.

close up of a square of gingerbread fudge

Keep in mind that traditional fudge doesn’t actually have chocolate in it. You could use white chocolate chips, milk or dark chocolate, or even semi sweet chocolate chips or peanut butter chips, but it isn’t required and I don’t use it in my Gingerbread Fudge.

The definition of fudge is Fudge is a type of sugar candy that is made by mixing sugar, butter and milk, heating it to the soft-ball stage at 240 °F, and then beating the mixture while it cools so that it acquires a smooth, creamy consistency. In texture, this crystalline candy falls in between fondants and hard caramels. (Wikipedia).

Pan Size

Finally, you’ll spread your gingerbread fudge into a pan that has been sprayed with cooking spray or greased with butter and chill for it to harden.

You can choose the pan by how thick you like your fudge. The smaller the pan, the thicker the fudge and vice versa.

Lots of gingerbread fudge squares on a white dish

PRO TIP: Use a stick of cold butter and wipe it on the parchment paper while flat, then place it into the 8×8 pan.

There you, fudge made easy! Here are even more fudge recipes, made quick and easy and also old fashioned.

Heavy Cream vs Heavy Whipping Cream

Can I use heavy whipping cream instead of heavy cream for this gingerbread fudge? Despite being used interchangeably quite often, there is a difference.

Heavy cream has a 36% milk fat while and whipping cream is only 30%. Heavy cream is better for stabilized homemade whipped cream and thickening sauces because it has a higher milk fat and thicker texture, but only slightly.

hand picking up gingerbread fudge

Storage & Freezing

How do you store fudge? I like to store mine in the fridge in an airtight container. Allow it to sit for 15 minutes or so before serving to come to temperature.

Can fudge sit out? Yes, you can let fudge sit out, it is cooked. Some folks don’t refrigerate it at all.

How long does fudge last? I would say 2-3 days before it starts to dry out.

Why does my fudge sweat? Fudge has some water in it and if it goes through extreme temperature changes, it will produce sweat.

Close up of gingerbread fudge for pinterest

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Gingerbread fudge made the the old fashioned way
Gingerbread fudge on a white plate with a cookies cutter and cinnamon sticks

Gingerbread Fudge

4.70 from 10 votes
If you've ever wondered how to make fudge, there is no better homemade fudge recipe than this! Gingerbread Fudge made the old fashioned way!
Prep Time: 5 minutes
Cook Time: 15 minutes
Cooling Time: 10 hours
Total Time: 10 hours 20 minutes
Servings: 64 1-inch squares



  • Using a cold stick of butter, grease a large piece of parchment paper and then line an 8×8 square baking pan. Set aside.
  • Place the remaining 1 tablespoon of butter in a large glass or metal mixing bowl. Set that mixing bowl on a cooling rack. The mixture will be super hot and you won’t want to touch the moping bowl after you transfer the mixture. The cooling rack allows air to circulate all the way around the bowl, cooling faster.
  • Add heavy cream, sugar, dark corn syrup, molasses and salt into a medium heavy saucepan.
  • Cook over medium-low heat, stirring constantly, until sugar has dissolved, approximately 10 minutes.
  • Increase to medium heat, bringing to a low boil. Do not stir or mix any longer. Attach candy thermometer and continue to cook without stirring. Allow candy thermometer to come to 240 degrees (soft ball stage) and continue to cook for 1 minute. This can take 10-15 minutes, so be patient.
  • Meanwhile, mix together ground ginger, ground cinnamon, allspice, ground cloves and nutmeg in a small bowl. Set aside.
  • Carefully pour mixture into mixing bowl with butter. Do not scrape the bottom of the pan in case any of the sugar scaled to the bottom.
  • Whisk butter, pure vanilla extract and spice mix into the mixture. It will be bubbly and hot. Be careful!
  • Allow to cool at room temperature for 30-40 minutes before mixing well and then transferring to the prepared and lined square dish.
  • Use a small offset spatula to quickly spread fudge to sides of pan and smooth top. Allow to further cool before covering and chilling in the refrigerator for at least 8 hours. If you want to ass embellishments or sprinkles, do it now while fudge is still tacky.
  • Lift parchment out of the square dish and cut into 1-inch pieces.
  • Store in an airtight container in the refrigerator.
  • If you’ve tried this recipe, come back and let us know how it was!


Calories: 63 kcal, Carbohydrates: 11 g, Protein: 1 g, Fat: 2 g, Saturated Fat: 1 g, Cholesterol: 8 mg, Sodium: 24 mg, Potassium: 43 mg, Fiber: 1 g, Sugar: 11 g, Vitamin A: 87 IU, Vitamin C: 1 mg, Calcium: 10 mg, Iron: 1 mg
Calories: 63
Course: Dessert
Cuisine: American
Keyword: gingerbread fudge, old fashioned fudge
Did you make this recipe?I’d love to see your recipes – snap a picture and mention @savoryexperiments or tag #savoryexperiments!
Jessica Formicola in her ktichen

About the Author

Jessica Formicola

Jessica the mom, wife and chef behind Savory Experiments. You might see her on the Emmy- nominated TV show Plate It! or on bookshelves as a cookbook author. Jessica is a Le Cordon Bleu certified recipe developer and regularly contributed to Parade, Better Homes & Gardens, The Daily Meal and more!

Read More About Jessica

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Recipe Rating

Questions and Reviews

  1. When you say to continue cooking without stirring any longer in step 5, do you mean to stop stirring once you raise the heat to medium or once it comes to a low boil?

    1. Thank you! Also- my mixture is cooling now… it looks much darker than what is shown and seems much thinner than other fudges I have made.Is there supposed to be more cream or white chocolate?

      1. Nope, I looked it over- the color came mostly from the dark corn syrup and molasses and just natural browning while heating. Real fudge is just butter, sugar and cream, the trick is getting the sugar to melt and caramelize and the rest of the ingredients to evaporate enough water to be the texture of “fudge” which is actually quite difficult and takes some finesse. This is why so many recipes use sweetened condensed milk instead. Many fudges are soft or required to be chilled rather than room temp too. Let me know how it turns out!

  2. The taste of this is *spectacular*, but after trying twice, I wasn’t able to get this to firm up…actually, that is an understatement – it is liquid, like soup. I made four batches of other fudge today and all come out fine, so I don’t think it is lack soft ball experience. It is like there is liquid to sugar ratio issue. Is there possibly a typo in the above recipe? If not any ides, because the flavor is outstanding, but I don’t want to drink my fudge out of a mug. 🙂

    1. Hi Jasmine, that is odd. I’ve had others make this with no issues. I haven’t made it since last season. I’ll try again and see what I can come up with. I’m so sorry it hasn’t worked for you. Please feel free to email me as well-

  3. 5 stars
    I love to give homemade food gifts over the holidays. The blend of spices in this gingerbread fudge recipe are divine!!

  4. 5 stars
    Gingerbread in a fudge? What a delicious and festive idea! I can’t wait to make this and I know it will be a hit. Thanks so much!