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Homemade Gingerbread Fudge recipe via flouronmyface.com

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
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Course Dessert
Cuisine American
Servings 49 pieces
Calories 272 kcal

Ingredients  

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
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