*This post may contain affiliate links. Please see my disclosure for more details!*
Easy & Quick Condensed Milk Gingerbread Fudge.. White Chocolate & Gingerbread Fudge, with Gingerbread Men.
So… Christmas is THREE DAYS AWAY. THREE. DAYS. And I am so excited! However, I thought there was still time to squeeze in a quick and easy recipe that could be used for a family treat, last minute Christmas Presents, or even stocking fillers! My Christmas Gingerbread Cake recipe was such a hit earlier in the week that I couldn’t resist this one. I have made this recipe a good few times this Festive Season already now, and each time it has been a massive hit!
I, obviously, went for the Condensed Milk Fudge style of Fudge as I know you all love it. It’s just SO easy I can’t resist it! However, considering this is meant to be Gingerbread Fudge, I couldn’t resist putting in some actual Gingerbread Men as well.
They gave a new hint of flavour, some different textures, and they were ideal inside. I have made it without, and that was also delicious, but I preferred it with them. You can of course make your own with this Gingerbread Men recipe! I would recommend baking them for longer though so that they’re super crunchy and delicious.
Last year I posted my Peppermint Fudge recipe and its been such a big hit, along with my Christmas Bark. I adore being able to post such easy Christmas Sweets recipes as you all adore them and so do I. I love being able to make something homemade for my friends and family, and as much as it is easy, and they can probably make them themselves… its so nice to receive something with thought and effort put into it.
- 397 g Condensed Milk (one tin)
- 400 g White Chocolate
- 3 tsp Ground Ginger
- 1/2 tsp Ground Nutmeg
- 1/2 tsp Cinnamon
- 1/2 tsp Vanilla Extract
- 125 g Icing Sugar
- Gingerbread Men (chopped)
- Line a tin with parchment paper – I use a 7×10″ Brownie tin as it makes a nice depth of fudge with the biscuits in!
- Put the chopped chocolate into a heavy based pan, along with all of the condensed milk, vanilla extract, ginger, nutmeg, and cinnamon.
- Melt on a low heat, stiring often so that the chocolate doesn’t catch on the bottom and burn and so that all the ingredients mix together well.
- Once melted, tip in the sifted icing sugar and combine well, it make take a bit of beating.
- Pour in 3/4 of the chopped Gingerbread Men and quickly stir through pour into the tin and smooth over the mixture.
- Pour on the rest of the chopped Gingerbread Men, add some Christmas Sprinkles and press into the top of the fudge and store in the fridge for at least 3-4 hours to set, or overnight!
- Once set – remove from the tin and cut into the squares (I cut 1″ squares) , return to the fridge for another couple of hours to finish setting if its still a little soft – ENJOY!
- This recipe will last better in the fridge for up to 2-3 weeks if it manages to last that long – you can also easily half or double the recipe, the setting times will just change slightly!
- After a little while the biscuits may go a little softer, but they’re there for the flavour more than anything!
- I used a box of pre-made gingerbread men from my bakery isle in my local Asda as they’re super crunchy and you want the biscuits to be crunchy ones, not soft and chewy.
- The amount of Gingerbread men is up to you, but I used a majority of the box, but not all as I had eaten a few..!
- If you prefer your Fudge a little sweeter and less spicy, you can reduce the Ground Ginger to 2tsps, and the Cinnamon & Nutmeg to 1/4tsp, but I think what I have used is the perfect amount!
- Using icing sugar is optional - but without I would use 100g more chocolate!
Find my other Christmas & Fudge Recipes on my Recipes Page!
© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.