Gingerbread Fudge Recipe

Gingerbread Fudge Recipe

I am really whipping out the fudge recipes this holiday season. Today I am sharing this Gingerbread Fudge recipe. Last week I shared a Red Velvet Fudge recipe. Today I took pictures of a Cherry Vanilla Fudge recipe I made.

It seems like every year I go through stages during the crazy holiday baking and making season. Last year I was whipping out Bark recipes. My favorite was Pistachio Cranberry Bark.

This year I am obsessed with making homemade fudge. Not your old boring chocolate or peanut butter fudge mind you but flavors that you don't see every day like the Red Velvet Fudge or this Gingerbread Fudge.

The cool thing about these fudge recipes is that instead of using marshmallow fluff to make the fudge I am using seasonal flavored marshmallows.

You may have seen the cute little gingerbread marshmallows while you were out shopping. You may have looked at them and thought wow those will be great floating around on top of a cup of hot cocoa but what else can I do with them?

That's what I originally thought when I picked up a bag. I thought the grandkids would love them in a cup of hot cocoa.

Well, that was before I made the Red Velvet Fudge using Kraft Red Velvet Cupcake marshmallows. The Red Velvet Fudge was easy to make and turned out so good I had to try it with the Gingerbread Marshmallows too.

If I don't get this fudge out of my house soon I am going to gain 10 pounds! I can't decide which one I like better. They all taste so good.

I spent an hour or so packing up Christmas gift bags for friends and family with all the Christmas treats I have been making. I've got to get this fudge out of my house asap! I'm so happy I know plenty of people who will love getting it as gifts this year.

I still have the Cherry Vanilla Fudge to wrap up but that is going to have to wait until tomorrow. I ran out a treat bags.

How to make a Gingerbread Fudge Recipe

• 1 ½ cups gingersnaps cookie crumbs
• 5 tablespoons melted butter

Fudge

• 8 oz bag Gingerbread Marshmallows
• 3 cups white chocolate chips
• 1 can sweetened condensed milk
• 2 tablespoons butter
• ¼ teaspoon powdered ginger
• 1 box instant vanilla pudding-3.4 oz size
• chocolate sprinkles
• ¼ cup Wilton Candy Melts or chocolate chips

1. In a blender crush the cookies into fine crumbs.
2. Mix the crumbs with the melted butter and remove 1 tablespoon to use for a topping.
3. Press crumbs into an 8 x 8 inch baking pan that has been lined with parchment paper.
4. In a saucepan melt the marshmallows over low heat.
5. Add the white chocolate chips, condensed milk, butter and powdered ginger to the pan.
6. Stir constantly over medium low heat until all of the chips are melted.
7. Once the chips are melted pour the mixture into a bowl.
8. Slowly add the vanilla pudding mix while beating with a handheld mixer.
9. Mix on medium for a minute or two until the pudding mix is beat in completely.
10. Pour mixture over the crust.
11. Cover and refrigerate over night.
12. Cut into pieces.
13. Melt the candy melts or chocolate ships in the microwave and drizzle over top.
14. Immediately sprinkle on the sprinkles.
15. Store in an airtight container.
16. Package in individual cellophane bags if desired.

Gingerbread Fudge Recipe

Arlene Mobley - Flour On My Face

Easy Gingerbread Fudge recipe made with pudding mix makes a great homemade Christmas gift.

5 from 1 vote

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Prep Time 5 mins

Cook Time 20 mins

Total Time 25 mins

Course Dessert

Cuisine American

Servings 49 pieces

Calories 272 kcal

Ingredients  

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Crust

• ▢ 1 ½ cups gingersnap cookie crumbs
• ▢ 5 tablespoons melted butter

Fudge

• ▢ 8 oz Gingerbread Marshmallows
• ▢ 3 cups white chocolate chips
• ▢ 1 can sweetened condensed milk
• ▢ 2 tablespoons butter
• ▢ ¼ teaspoon powdered ginger
• ▢ 1 box instant vanilla pudding (3.4 oz size)
• ▢ Chocolate sprinkles
• ▢ ¼ cup Wilton Candy Melts or chocolate chips

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Instructions 

• In a blender crush the cookies into fine crumbs.
• Mix the crumbs with the melted butter and remove 1 tablespoon to use for a topping.
• Press crumbs into an 8 x 8 inch baking pan that has been lined with parchment paper.
• In a saucepan melt the marshmallows over low heat.
• Add the white chocolate chips, condensed milk, butter and powdered ginger to the pan.
• Stir constantly over medium low heat until all of the chips are melted.
• Once the chips are melted pour the mixture into a bowl.
• Slowly add the vanilla pudding mix while beating with a handheld mixer.
• Mix on medium for a minute or two until the pudding mix is beat in completely.
• Pour mixture over the crust.
• Cover and refrigerate over night.
• Cut into pieces.
• Melt the candy melts or chocolate ships in the microwave and drizzle over top.
• Immediately sprinkle on the sprinkles.
• Store in an airtight container. Package in individual cellophane bags if desired.

Nutrition

Serving: 2pieces | Calories: 272kcal | Carbohydrates: 38g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 18mg | Sodium: 134mg | Potassium: 146mg | Fiber: 1g | Sugar: 32g | Vitamin A: 147IU | Vitamin C: 1mg | Calcium: 95mg | Iron: 1mg

Tried this recipe?Share a picture on Instagram and tag @flouronmyface2

Here's a little sneak peek at the Cherry Vanilla Fudge recipe I will be sharing soon.