Gingerbread Fudge Recipe

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

Course: Dessert

Cuisine: American

Keyword: gingerbread fudge, old fashioned fudge

Prep Time: 5

Cook Time: 15

Cooling Time: 10

Total Time: 10 20

Servings: 1-inch squares

Calories: 63kcal

Make creamy gingerbread fudge with real molasses and warm spices- no thermometer needed. Clean-cut squares and storage tips.

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Equipment

Ingredients

1 tablespoon unsalted butter , plus more for greasing the pan
2 1/2 cups sugar
1 ½ cups heavy cream
½ cup molasses
¼ cup dark corn syrup
½ teaspoon fine sea salt
1 teaspoon ground ginger
1 teaspoon ground cinnamon
½ teaspoon allspice
½ teaspoon ground cloves
½ teaspoon nutmeg
2 teaspoons pure vanilla extract

Instructions

Using a cold stick of butter, grease a large piece of parchment paper and then line an 8x8 square baking pan. Set aside.
Place the 1 tablespoon unsalted 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.
In a heavy saucepan over medium-low heat, combine the 2 1/2 cups sugar, 1 ½ cups heavy cream, ½ cup molasses, ¼ cup dark corn syrup and ½ teaspoon fine sea salt into a medium heavy saucepan. Stir continuously until the sugar has dissolved, making sure the liquid stays at a mild simmer.
Increase to medium heat, bringing to a low boil. Do not stir or mix any longer. Attach a candy thermometer and continue to cook without stirring. Allow the candy thermometer to come to 240°F (soft ball stage) and continue to cook for 1 minute. This can take 10-15 minutes, so be patient. Also watch carefully because diary and sugar can overflow fast AND will burn the skin.
In a small bowl, mix the 1 teaspoon ground ginger, 1 teaspoon ground cinnamon, ½ teaspoon allspice, ½ teaspoon ground cloves and ½ teaspoon nutmegSet aside.
Carefully pour the hot candy mixture into the prepared mixing bowl with the butter. Do not scrape the bottom of the pan in case any of the sugar scaled to the bottom.
Whisk the butter, 2 teaspoons 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 the 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 in the comments or star ratings.

Notes

Storage: You can leave your fudge out at room temperature or in the fridge in an airtight container. However, fudge does not need to be stored in the refrigerator, in fact, cold air can actually dry the fudge out. Keep in an airtight container for up to 14 days.

Freezing: This gingerbread fudge recipe can also be frozen to enjoy long after after the holiday party! When freezing homemade fudge, I like to double wrap it in freezer safe packaging to prevent freezer burn.

I prefer to freeze fudge in a large block, rather than pre-cutting it. I feel this protects the inside better and ensures the freshest taste possible.

Be sure to enjoy the fudge within two months. To thaw, bring it out to room temperature about 24 hours before you want to enjoy it. Store in an airtight container for freshness.

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