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Gingerbread fudge is one of those treats that feels like a warm hug in dessert form. It’s rich, spiced, and creamy, with just enough bite to make it feel special. Honestly, I’ve given this as gifts before, and it always gets a good reaction, especially when wrapped up in some festive paper. It’s also a go-to for cozy winter nights, when you want something sweet but not too fussy.

What sets this version apart is how simple it is to make. You probably already have most of the ingredients in your pantry, and the whole thing comes together on the stovetop. No fancy equipment or complicated steps. My one tip: keep stirring after the sugar dissolves. It might seem tedious, but it really does make a difference in the texture. I’ve had batches turn out grainy when I got distracted, so trust me on this one.

Why This Recipe Works

Getting fudge just right is all about balance. Sugar, fat, and moisture need to play nicely together, or you end up with something that’s either too hard or too sticky. Brown sugar and molasses bring that deep, caramel-like flavor and help keep things moist. Butter and cream add richness and smoothness, so the fudge isn’t just sweet—it’s satisfying.

The spices ginger, cinnamon, and cloves—give it that classic gingerbread warmth, but they don’t overwhelm. I’ve found that if you go too heavy on the cloves, it can taste a bit medicinal, so I stick to a light hand there.

Temperature is the real secret. You want to heat the mixture to the soft-ball stage, which is around 112–116°C (234–240°F). That’s when a drop of the syrup forms a soft ball in cold water. If you go too high, the fudge gets hard and crumbly. Too low, and it stays sticky. I’ve made both mistakes, and neither is fun.

Ingredients (with Weights and Purpose)

• Granulated sugar – 200g (1 cup): gives sweetness and structure
• Brown sugar – 200g (1 cup, packed): adds moisture and caramel flavor
• Unsalted butter – 115g (½ cup): brings richness and smooth texture
• Heavy cream – 120ml (½ cup): helps dissolve the sugar and adds creaminess
• Molasses – 30ml (2 tbsp): gives that deep gingerbread flavor and color
• Ground ginger – 2g (1 tsp): adds spicy warmth
• Ground cinnamon – 1g (½ tsp): brings warmth and aroma
• Ground cloves – 0.5g (¼ tsp): adds depth and complexity
• Salt – 1g (¼ tsp): balances the sweetness
• Vanilla extract – 5ml (1 tsp): enhances the overall flavor

A quick note: I usually go for light molasses, but dark molasses works if you want a stronger flavor. If you’re feeling adventurous, you can stir in a tablespoon of Dutch-processed cocoa for a chocolate twist.

Equipment

• 20cm (8-inch) square baking pan
• Heavy-bottomed saucepan
• Silicone spatula
• Digital thermometer
• Whisk
• Scale

Parchment paper, an offset spatula, and a fine-mesh sieve are nice to have, but not essential.

Step-by-Step Instructions

Step 1: Prepare the Pan
Line your pan with parchment paper, leaving some overhang on two sides. This makes it way easier to lift the fudge out later.

Step 2: Combine Ingredients
In the saucepan, mix the granulated sugar, brown sugar, butter, cream, molasses, ginger, cinnamon, cloves, and salt. Stir over medium heat until the butter melts and the sugar dissolves—this usually takes about 5 minutes. I use a whisk to make sure everything blends evenly.

You’ll know it’s ready when the mixture looks smooth and glossy, with no visible sugar crystals.

Step 3: Boil to Soft-Ball Stage
Turn up the heat to medium-high and bring the mixture to a boil. Clip on your thermometer and let it cook without stirring until it hits 112–116°C (234–240°F). This takes about 10–12 minutes. If you need to stir to prevent scorching, go ahead, but try not to overdo it.

The mixture will thicken and bubble vigorously. To test, drop a bit into cold water—it should form a soft ball that flattens when you press it.

Step 4: Remove from Heat and Add Vanilla
Take the pan off the heat and stir in the vanilla. Let it cool for 5 minutes, then beat with a wooden spoon or spatula until the fudge thickens and loses its shine. This usually takes 5–7 minutes.

When it looks matte and holds its shape, you’re good to go.

Step 5: Pour and Set
Pour the fudge into your prepared pan and smooth the top. Let it cool at room temperature for 2 hours, then chill in the fridge for 1 hour before slicing.

It should be firm but not hard, with clean edges when you cut it.

Troubleshooting: Common Failures and Fixes

• Grainy fudge: The sugar didn’t dissolve completely. Stir constantly until it’s gone.
• Too soft: The temperature was too low. Use a thermometer and make sure you hit the right range.
• Too hard: Overheated. Remove from heat as soon as it reaches the target temp.
• Separates: The butter was too cold or added too early. Use room-temperature butter and add it at the start.
• Sticky: Could be humidity or undercooking. Store in an airtight container and make sure you cook to the right temp.

Substitutions and Variations

• Dairy-free: Swap butter for coconut oil and cream for full-fat coconut milk.
• Gluten-free: All ingredients are naturally gluten-free.
• Egg-free: No eggs needed.
• Flavor swaps: Add a tablespoon of cocoa powder for chocolate gingerbread, or a tablespoon of orange zest for a citrus twist.
• Scaling: For a 15cm (6-inch) pan, halve the ingredients. For a 23cm (9-inch) pan, increase by 50%.

Storage, Make-Ahead, and Freezing

• Counter: Store in an airtight container for up to 1 week.
• Fridge: Keeps for 2 weeks; bring to room temperature before serving.
• Freezer: Wrap tightly and freeze for up to 3 months. Thaw at room temperature for 1 hour.
• What not to freeze: Fudge with added nuts or marshmallows may get soggy.

Serving Suggestions and Pairing Ideas

I love serving this with a cup of chai or coffee. It’s also great with a dollop of whipped cream or a spoonful of yogurt if you want something lighter. As a gift, it’s always a hit—especially when wrapped up nicely.

FAQs

• Can I use honey instead of molasses? Yes, but the flavor will be milder. Use 30ml (2 tbsp) honey.
• How to prevent graininess? Stir constantly until sugar dissolves, and use a thermometer.
• Can I double the recipe? Yes, but use a larger pan and monitor temperature closely.
• Best sugar type? Granulated and brown sugar work best for texture and flavor.
• Can I bake in an OTG? No, this recipe needs stovetop cooking for precise temperature control.

Notes from My Kitchen

• Batch 1: I used dark molasses, and the fudge came out a bit bitter. Switched to light molasses next time for a better balance.
• Batch 2: Overheated to 120°C, and the fudge was too hard. Lowered to 114°C for a smoother, creamier texture.
• Final: Light molasses and 114°C gave me the perfect fudge—smooth, creamy, and just the right amount of spice.

Nutrition and Disclaimer

Approximate per serving (25g): 120 kcal, 2g protein, 18g carbs, 5g fat. These are estimates—actual values may vary based on brands and portion size. Always follow food-safety best practices.

Final Thoughts

Making gingerbread fudge at home is one of those little kitchen wins that feels more rewarding than it should. It’s not just about the taste, though that’s definitely a big part of it but the whole process. Watching the mixture come together, stirring until it’s just right, and then finally slicing into that smooth, spiced block… it’s satisfying in a way that store-bought treats rarely are.

I’ve tried a few different versions over the years, and this one has become my go-to. It’s forgiving enough for beginners, but still has enough nuance to keep experienced bakers interested. If you’re looking for a treat that’s both nostalgic and special, this is it. And honestly, it’s hard to beat the look on someone’s face when you hand them a piece wrapped in festive paper.

Homemade Gingerbread Fudge The Ultimate Holiday Treat

Course: DessertCuisine: AmericanDifficulty: Easy, Medium

Servings

16

servings

Prep time

10

minutes

Cooking time

20

minutes

Calories

120

kcal

Total time

3

hours 

30

minutes

Chill Time: 3 hours

This gingerbread fudge is rich, creamy, and warmly spiced—perfect for holiday gifting or cozy winter treats. Made with pantry staples and a simple stovetop method, it delivers a smooth, sliceable texture every time. My tip: stir constantly after the sugar dissolves to prevent graininess and ensure a velvety finish.

Ingredients

• Granulated sugar – 200g (1 cup)

• Brown sugar – 200g (1 cup, packed)

• Unsalted butter – 115g (½ cup)

• Heavy cream – 120ml (½ cup)

• Molasses – 30ml (2 tbsp) (light or dark)

• Ground ginger – 2g (1 tsp)

• Ground cinnamon – 1g (½ tsp)

• Ground cloves – 0.5g (¼ tsp)

• Salt – 1g (¼ tsp)

• Vanilla extract – 5ml (1 tsp)

Directions

• Line the baking pan with parchment paper, leaving overhang on two sides.
• In the saucepan, combine granulated sugar, brown sugar, butter, cream, molasses, ginger, cinnamon, cloves, and salt. Stir over medium heat until butter melts and sugar dissolves (about 5 minutes). Use a whisk for even mixing.
• Increase heat to medium-high and bring to a boil. Attach thermometer to the side of the pan. Boil without stirring until mixture reaches 112–116°C (234–240°F), about 10–12 minutes. Stir gently if needed to prevent scorching.
• Remove from heat and stir in vanilla. Let cool for 5 minutes, then beat with a wooden spoon or spatula until fudge thickens and loses its shine (about 5–7 minutes).
• Pour into the prepared pan and smooth the top. Let cool at room temperature for 2 hours, then chill in the fridge for 1 hour before slicing.

Notes

• Storage:
  Counter: Store in an airtight container for up to 1 week.
  Fridge: Keeps for 2 weeks; bring to room temperature before serving.
  Freezer: Wrap tightly and freeze for up to 3 months. Thaw at room temperature for 1 hour.
• Notes:
  Use light molasses for a milder flavor, or dark molasses for a stronger taste.
  For a chocolate twist, add 15g (1 tbsp) Dutch-processed cocoa powder.
  Fudge with added nuts or marshmallows may become soggy when frozen.
• Nutrition (per serving):
  Calories: 120 kcal
  Protein: 2g
  Carbs: 18g
  Fat: 5g