Gingerbread Cookie Fudge
Gingerbread Cookie Fudge is the ultimate festive treat that combines the rich flavors of chocolate with warm spices like ginger, cinnamon, and nutmeg. Perfect for holiday gatherings or cozy nights in, this easy-to-make fudge brings a delightful twist to classic desserts. With its creamy texture and crunchy ginger snap cookie bits, each bite is a celebration of seasonal flavors that will leave your friends and family asking for more.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: Approximately 16 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Holiday
Ingredients
Scale
- 1 can (14 oz) sweetened condensed milk
- 2 cups semi-sweet chocolate chips
- 2 tsp ground ginger
- 2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1 tsp vanilla extract
- 1 cup crushed ginger snap cookies
Instructions
- Prepare your workspace by clearing your counter and gathering all ingredients.
- In a medium saucepan over low heat, combine sweetened condensed milk and chocolate chips. Stir until melted and smooth.
- Remove from heat; stir in ginger, cinnamon, nutmeg, and vanilla extract.
- Gently fold in crushed ginger snap cookies until evenly distributed.
- Pour mixture into an 8×8-inch baking pan lined with parchment paper. Smooth out with a spatula.
- Refrigerate for at least two hours until firm. Once set, cut into squares and serve.
Nutrition
- Serving Size: 1 square (30g)
- Calories: 130
- Sugar: 12g
- Sodium: 25mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 5mg
Keywords: For a unique twist, swap semi-sweet chocolate for dark or white chocolate. Sprinkle sea salt on top before chilling for an added flavor contrast. Store leftovers in an airtight container at room temperature for up to one week or refrigerate for three weeks.