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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 festive treat.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 1 hour 5 minutes
Servings: 16 squares
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

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 Chopped pecans or walnuts optional

Equipment

  • 8x8 inch baking pan
  • Medium saucepan
  • Whisk or spatula
  • Parchment Paper

Method
 

Instructions
  1. Line an 8x8 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
  2. Melt butter in a medium saucepan over low heat. Stir frequently until completely melted and smooth.
  3. Add sweetened condensed milk to the melted butter. Whisk until well combined.
  4. Stir in chocolate chips, ginger, cinnamon, cloves, nutmeg, and salt. Continue stirring constantly over low heat until chocolate is melted and the mixture is smooth and glossy. Be careful not to burn.
  5. Remove from heat and stir in pecans or walnuts, if desired.
  6. Pour the fudge mixture into the prepared baking pan and spread evenly.
  7. Refrigerate for at least 2 hours, or until firm.
  8. 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 subtle kick.