1. Home
  2. Dishes
  3. Gingerbread Fudge Bites

Dreamy White Chocolate Fudge

Category: Sweet Treats for Every Craving

Heat white chocolate with condensed milk. Mix in gingerbread spices to one half, layer, swirl, and chill in a small pan. Done in 6 hours.
Pin It Share Send Print Jump to Recipe
Clare Greco
Updated on Thu, 05 Jun 2025 22:56:00 GMT
Layered Gingerbread Fudge Save
Layered Gingerbread Fudge | homebitesbyana.com

Recipe FAQs

→ Why avoid blackstrap molasses?
Regular dark molasses is milder and sweeter. Blackstrap can taste too overpowering.
→ Can white chocolate be swapped with milk chocolate?
Nope! Milk chocolate won’t set properly or have the right flavor.
→ Why use an 8-inch pan specifically?
A bigger pan makes thinner fudge. Stick with this size for perfect squares.
→ Do I have to make the swirls?
You don’t have to. But the swirls make it prettier and spread the flavors evenly.
→ What’s the secret to sharp, clean cuts?
A sharp, warm knife does the trick. Clean it off after every cut.

Gingerbread Fudge Bites

White chocolate fudge mixed with gingerbread spices for that cozy holiday vibe. Makes an easy gift or crowd-pleaser at celebrations.

Prep Time
20 min
Cooking Time
5 min
Total Time
25 min
By: Ana

Category: Desserts

Skill Level: Intermediate

Cuisine: American

Yields: 64 Servings (64 one-inch fudge squares)

Dietary Preferences: Vegetarian, Gluten-Free

Ingredients

→ Base

01 One 14-ounce (396g) can of full-fat, sweetened condensed milk
02 About 3 1/4 cups (585g) of white chocolate chips, keep some set aside
03 A teaspoon of real vanilla extract

→ Gingerbread Swirl

04 Three tablespoons (45ml) of dark or unsulphured molasses
05 One teaspoon ground cinnamon
06 Half a teaspoon of powdered ginger
07 Quarter teaspoon of nutmeg powder
08 Quarter teaspoon of allspice

Steps

Step 01

Line a square 8-inch pan with parchment or foil, leaving extra on the sides. Grab a medium and small saucepan for later.

Step 02

Over medium heat in a medium pot, stir condensed milk with 3 cups of white chips until melted and smooth. Mix in vanilla at the end.

Step 03

Move half of the base mix to a smaller pot. Stir in the leftover chocolate chips and your spices. Heat up until smooth.

Step 04

Spread a thin layer of plain fudge in your prepared pan. Pour alternating layers of gingerbread and plain fudge, then swirl using a toothpick.

Step 05

Cover it up and chill in the fridge for 5 hours (or leave overnight). Once it's firm, cut into 1-inch squares.

Notes

  1. Stays fresh for a week at room temp
  2. Lasts 2–3 weeks in the fridge
  3. Can be frozen for up to 2 months

Required Equipment

  • Square 8-inch baking dish
  • A medium-sized pot
  • A small pot
  • Foil or parchment to line the pan

Allergen Information

Review each ingredient for potential allergens and consult a healthcare professional if needed.
  • Has dairy in it