Spiced Gingerbread Fudge
This decadent gingerbread fudge is easy to make and perfect for the holidays. Rich chocolate, warm spices, and optional pecans create a delightful treat.
Equipment
- 8x8 inch baking pan
- Medium saucepan
- Whisk or spatula
- Parchment paper
Ingredients
Ingredients
- 1 cup Unsalted butter (2 sticks)
- 1 14 ounce can Sweetened condensed milk
- 12 ounces Semi-sweet chocolate chips
- 1 teaspoon Ground ginger
- 1 teaspoon Ground cinnamon
- 1/2 teaspoon Ground cloves
- 1/4 teaspoon Ground nutmeg
- 1/4 teaspoon Salt
- 1/2 cup Finely chopped pecans or walnuts Optional
Instructions
Instructions
- Line an 8x8 inch baking pan with parchment paper, leaving an overhang on two sides for easy removal.
- Melt butter in a medium saucepan over medium-low heat. Stir frequently until completely melted and smooth.
- Add sweetened condensed milk and stir until well combined and smooth.
- Add chocolate chips, ginger, cinnamon, cloves, nutmeg, and salt. Stir constantly until chocolate is melted and the mixture is smooth and glossy.
- Remove from heat and stir in pecans or walnuts, if desired.
- Pour the fudge mixture into the prepared pan and spread evenly.
- Refrigerate for at least 2 hours, or until firm.
- Lift the fudge out of the pan using the parchment paper overhang. Cut into squares and serve. Enjoy!
Notes
Store leftover fudge in an airtight container in the refrigerator for up to a week. For a richer flavor, use dark chocolate chips instead of semi-sweet. You can also add a pinch of cayenne pepper for a little kick!