Gingerbread Fudge Recipe


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



  • Crust
  • 1 1/2 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
  • 1/4 teaspoon powdered ginger
  • 1 box instant vanilla pudding-3.4 oz size
  • chocolate sprinkles
  • 1/4 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.

  • Category: Holiday Fudge
  • Method: Stove Top


  • Serving Size: 2 Pieces
  • Calories: 236
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