Soft gingerbread cookies are a classic Christmas treat, almost as popular as chewy fudge is during the holidays. We’ve combined the two vintage desserts into one epic seasonal treat- gingerbread cookie dough fudge. This easy quick set version tastes just like gingerbread infused cookie dough, in a white chocolate fudge base. It’s perfect for serving at parties, and makes for a rich, delectable edible gift to give to friends & family.
Put away your jeans, it’s time to bust out the stretchy pants.
It’s fudge season again!
Do you ever dream about food?
Or more specifically, do you ever dream about a specific food?
And then wake up and it’s all you can really think about until you’re finally able to get around to making it?
That’s exactly what happened to me earlier this week.
I woke up with gingerbread and fudge on the brain.
Not even made about it.
It wasn’t an entirely bad way to start the day.
It wasn’t even a couple hours before I found myself making a batch of this soft, chewy Gingerbread Cookie Dough Fudge.
This fudge tasted just as good as I dreamed it would.
Talk about a dream come true!
Not Old Fashioned Fudge
This particular fudge is especially appropriate for the holidays too since it does taste just like gingerbread cookie dough.
It’s soft and chewy like cookie dough with the same classic flavors you’re craving.
It’s also incredibly easy to make, with very little room for error- making it perfect for kids & adults, and really any level of home cook.
No worries about raw eggs or having to take the time to bake.
No thermometer required either.
Fudge Vs Candy
While my beloved Grandma wouldn’t dare have said anything bad about my variations of fudge, she did insist on calling it candy.
She grew up with the old fashioned version.
The eggs involved, candy thermometer required, always the chocolate variety, and in the end you’d have hard little bricks that would last forever.
For her it was a nostalgic treat that reminder her of special holidays past.
For my boys, this ‘candy’ fudge is what smells & tastes like Christmas to them.
Other than the obvious flavoring, the biggest difference (besides the cooking process) between my fudge ‘candy’ and her traditional recipe is texture.
This more modern ‘quick fudge’ is soft and chewy.
It holds it’s shape well, but is malleable and easy to bite into and savor as it melts in your mouth.
Which pretty much makes it perfect to me in every way.
Making It Taste Like Cookies
Gingerbread gets it’s unique flavor from a blend of spices.
Typically a blend of allspice, cinnamon, ginger, nutmeg, ground cloves, and even sometimes black pepper.
Guarantee you that’s where the extra bite comes from.
We scaled things back for this recipe since it’s supposed to taste like gingerbread cookies, and cookie dough at that.
A nice blending of sweet vanilla extract, ground ginger, cinnamon, and nutmeg perfectly balanced with the sugar to do the trick.
We also topped it with crushed gingerbread cookies, just for a little extra panache- and to really sell it.
Unlike traditional cookie dough, every bite of this rich, indulgent gingerbread cookie dough fudge is completely safe to eat.
How To Make
Since this isn’t a traditional fudge, or ‘Grandma fudge’ as the sons would call it, it’s pretty easy to whip up.
We’re even skipping to stove top entirely, and using the microwave instead.
No worries about scalding chocolate with this recipe!
Start by adding both the chocolate chips and the condensed milk to a large microwave safe bowl.
You need all of the condensed milk, so use a spatula to scrape down the sides.
Microwave them for 60 seconds, stirring, and continuing to melt at 30 second intervals whiel stirring in between.
It’s done once the chocolate’s melted and the mixture’s smooth.
At this point, we need to flavor our fudge base.
Stir in the seasonings- vanilla extract, ground ginger, cinnamon, and nutmeg- until combined.
Now add in the powdered sugar, again stirring to combine.
While the mixture is a bit thick, I still recommend using a whisk for stirring.
It helps everything mix more evenly than a traditional wooden spoon. And it aerates the mixture, which I believe gives it a fluffier texture overall.
Line an 8×8″ square dish with parchment paper.
You can use non stick cooking spray, and while the fudge shouldn’t stick- it’s not a fool proof method.
Parchment paper, with a little leftover the edges of your dish, makes popping out the set fudge a breeze.
It also makes it easier to get nice clean cuts. This is especially important if you want to give this fudge as a gift.
Pour the fudge out into the prepared dish, and use a spatula to spread it evenly out and smooth the top.
Decorate it with the crushed gingerbread cookies and sprinkles.
You don’t have to use these. The fudge is good all by itself.
I like the extra garnish though, especially for the holidays.
Refrigerate the fudge for 2-3 hours, or until completely set.
Using the parchment paper, remove the fudge from the dish.
Using a sharp knife, cut it into 12 equal squares.
You can serve it as is, although it’s best served at room temperature.
I recommend serving it with a glass of milk too.
Other Garnish Options
While crushed gingerbread cookies & sprinkles are recommended, you can absolutely experiment.
Other options include:
- crushed pretzels
- chocolate chips
- dried berries
- crushed potato chips (don’t knock it until you’ve tried it!)
- toffee bits
Soft and chewy, this gingerbread cookie dough fudge is the perfect sweet treat for the holidays.
Wrap a couple up, include a print out of the recipe card, and give a delicious edible gift that will keep on giving as others enjoy!
Other Fudge Recipes To Try
Fudge is especially popular around the holidays. It’s practically a whole season in our home.
Don’t stop at just this gingerbread version though.
Check out these other silky smooth ideas:
If you’ve tried this GINGERBREAD COOKIE DOUGH FUDGE or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Gingerbread Cookie Dough Fudge
- 14 oz white chocolate or 3 cups white chocolate chips
- 1 14- ounce can sweetened condensed milk
- 1 teaspoon pure vanilla extract
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 cup powdered sugar
- ½ cup crushed gingerbread cookies - optional
- sprinkles - optional
- In a large microwave safe bowl, combine the white chocolate with the condensed milk. Microwave for 60 seconds and stir, and continue to melt in the microwave in 30-second intervals while stirring well in between until the white chocolate has melted and smooth.
- Stir in the vanilla extract, ginger, cinnamon, and nutmeg.
- Add the powdered sugar, and stir until everything is combined and smooth.
- Prepare a 7x9 or 8x8 inch pan by lining it with parchment paper or greasing it lightly with non-stick spray.
- Pour the fudge mixture into the prepared pan, and evenly smoothen the top. Decorate with sprinkles and crushed gingerbread cookies if desired.
- Place the fudge in the fridge for 2-3 hours or until it completely sets.
- Slice into 12 squares, and serve at room temperature.
- If you omit the spices, you will get plain white chocolate fudge.
- You can add other things like nuts, crushed pretzels, chocolate chips, etc
post & pictures updated December 4, 2020