Description
Slow Cooker Gingerbread Fudge combines the cozy flavors of gingerbread with the rich creaminess of fudge. This easy-to-make holiday treat fills your kitchen with the comforting aroma of warm spices and a perfect blend of molasses, ginger, cinnamon, and nutmeg.
Ingredients
- For the pudding:
- 2 cups white chocolate chips
- 1 can (14 oz) sweetened condensed milk
- 1/2 cup molasses
- 1/4 cup unsalted butter
- 1 tsp ground ginger
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp vanilla extract
- Pinch of salt
Instructions
Prepare the slow cooker: Grease the bottom and sides of the slow cooker with cooking spray or butter to ensure the fudge doesn’t stick.
- Add the ingredients: In the slow cooker, combine the white chocolate chips, sweetened condensed milk, molasses, butter, ginger, cinnamon, nutmeg, cloves, vanilla extract, and a pinch of salt. Stir everything together until well combined.
- Cook on low: Cover the slow cooker and cook on low for 2 hours. After the first hour, stir the mixture every 30 minutes to ensure that the fudge doesn’t burn and that everything is melting evenly.
- Mix and pour: Once the fudge is fully melted and smooth, remove the slow cooker insert from the heat. Stir well to make sure everything is evenly mixed.
- Set the fudge: Pour the fudge mixture into a lined 9×9-inch baking pan or a silicone mold. Use a spatula to smooth out the top and spread it evenly.
- Chill: Let the fudge cool to room temperature for 30 minutes, then place it in the refrigerator for 2-3 hours, or until it’s fully set and firm.
- Cut and serve: Once set, cut the fudge into small squares and serve. It can also be packaged up as a lovely homemade gift for friends and family.
Notes
- Dark Chocolate Gingerbread Fudge: Swap out the white chocolate chips for dark or semi-sweet chocolate chips for a richer, more intense flavor.
- Spiced Nut Fudge: Add chopped pecans, walnuts, or almonds to the fudge mixture for a bit of crunch and extra flavor.
- Vegan Gingerbread Fudge: Use dairy-free chocolate chips, coconut milk (instead of sweetened condensed milk), and plant-based butter to make this fudge vegan-friendly.
- Gingerbread Peppermint Fudge: Add a few crushed peppermint candies on top of the fudge after it has set for a festive, minty twist.
- Maple Gingerbread Fudge: Replace the molasses with pure maple syrup for a different yet equally delicious sweet flavor.
- Storage: Store the fudge in an airtight container in the refrigerator for up to 1 week.
- Freezing: You can freeze the fudge for up to 3 months. Wrap it tightly in plastic wrap, then place it in an airtight container or freezer bag. Thaw in the refrigerator before serving.
- Reheating: Fudge is best enjoyed cold or at room temperature, but if you want to soften it slightly, heat it in the microwave for 5-10 seconds.
- Prep Time: 10 minutes
- Cook Time: 2 hours
- Category: Dessert
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 210
- Sugar: 25g
- Sodium: 30mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 30mg
