Edible Gifting Week #3: White Chocolate Gingerbread Fudge

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Anyone getting excited about Christmas yet?

Edible Gifting Week #3 White Chocolate Gingerbread Fudge (5) Well, obviously I am. I had so many edible gift ideas for this week and it took me forever to narrow it down to these. If only there was a way to take each day of December and cram in a few more hours. Like, just one or two more and then I’d have time to do all those little things I keep forgetting or skipping.

Edible Gifting Week #3 White Chocolate Gingerbread Fudge (2) I honestly just need to work on time management instead of wasting time dreaming of impossible things like that. Yeah, that’s what I’m going to do. Except, it’s hard find time to work on making more time. Now that’s a really confusing situation.

Edible Gifting Week #3 White Chocolate Gingerbread Fudge, So did you find the perfect gifts for your friends and family yet? I’m hoping you early birds still have a few gifts that you’ve yet to decide on because I have a few more posts coming.

Edible Gifting Week #3 White Chocolate Gingerbread Fudge (3)  Fudge, fudge, fudge…… Doesn’t everything sound good when you put fudge in the title somewhere? Oh, or fudgy (which, according to my Scrabble devotee sister, seems to be in question as to whether it’s actually a word and the proper spelling if it is. Spellcheck says it’s a negative but I strongly disagree, it’s definitely a word, ask anyone in the food biz.)

Edible Gifting Week #3 White Chocolate Gingerbread Fudge (8)  Fudge is one of those seasonal things that most people tend to be hot or cold about. You either love it or hate it. At least, that’s been my experience. I can understand why some people would hate it after having one too many dry, grainy, or just downright nasty versions, but saying you don’t like fudge is like saying you don’t like cookies. There are so many variations that it’s really not fair to judge the whole species based on one bad experience, you know? If you happen to be a hater though, this is definitely a flavor worth giving a fighting chance. It tastes like super rich and creamy gingerbread cookie dough and every bite is like a mouthful of Christmas. So good.

Edible Gifting Week #3 White Chocolate Gingerbread Fudge (7) I’ve had quite a few fudge fails this season you guys so I’ve been getting very acquainted with how sugar thinks, or rather, how to think of sugar. To get the creamiest results in candy and fudge making it’s best to think like a turtle, slow and steady wins the race. You see, sugar doesn’t appreciate being shocked by temperature changes and if you do shock it, it will most likely give you the silent treatment and get all hard and crystallized on you, which is what makes your fudge get all grainy. Another thing to keep in mind is that you don’t want any crystals of sugar stuck to the sides of the pan because sugar also has a very strong group mentality and one little chunk of crystals can mess up the whole batch. Just be sure to scrape or wipe the side before putting it on the heat.

Edible Gifting Week #3 White Chocolate Gingerbread Fudge (4) Happy fudge eatage!

Edible Gifting Week #3 White Chocolate Gingerbread Fudge (6)

White Chocolate Gingerbread Fudge

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 1 hour

Yield: 16 servings


  • 2/3 cup evaporated milk
  • 1 3/4 cups brown sugar
  • 3 tablespoons molasses
  • 1/4 teaspoon salt
  • 2 tablespoons flour
  • 1 teaspoon cinnamon
  • 1 teaspoon ginger
  • 1/2 teaspoon allspice
  • 1/4 teaspoon cloves
  • 1/2 cup (1 stick) butter, rom temp
  • 200g (about 1 1/3 cups) white chocolate squares or chips, divided
  • 1 teaspoon vanilla


  1. Grease an 8x8 inch pan with butter and set aside, then sift salt, flour, and spices in a small dish and also set aside.
  2. Mix evaporated milk, sugar, and molasses in a small saucepan until evenly mixed. Scrape sides of pan with a wet spatula or pastry brush to make sure there are no sugar crystals stuck on sides of pan. Place over medium low heat and bring slowly to a boil without stirring. Boil until a candy thermometer reads 240 degrees F (180 C), about 5 minutes. Remove from heat and stir in the butter and 150g (1 cup) white chocolate until evenly melted. Last sprinkle in flour/spice mix and vanilla while stirring and mix until smooth and creamy.
  3. Immediately pour into greased pan using a rubber spatula to scrape the sides of pan. Allow it to cool until set. You can place in fridge to speed up the cooling if desired. Cut into squares and melt the remaining 50g (1/3 cup) of white chocolate in a double boiler. Scoop into a fine tipped pasty bag and drizzle over fudge. Allow drizzle to dry and serve fudge room temp or cold.

Previous Edible Gifting Week Posts:

Chocolate Dipped Salted Caramels (Corn Syrup Free)

Homemade Spice Mixes
Edible Gifting Week #3 White Chocolate Gingerbread Fudge (9)

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    • Tori says

      Thanks Taylor, and I’m glad that you agree with me about fudgey! I hope you love this recipe if you do find the time to try it! Happy Holidays!

  1. says

    Me. . .I’ve never met a piece of fudge that I didn’t like. Now you infuse it with the flavors of Christmas. . .well that is one small bite of heaven. Btw. . .loving how you styled these photos. . .these alone put me in the holiday spirit.


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