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5 from 1 vote

Chocolate Gingerbread Fudge

Dark chocolate gingerbread fudge is a bit less sugary sweet but still wins you over with the allure of ginger, cinnamon and clove.
Prep Time10 mins
Cook Time5 mins
Total Time15 mins
Course: Dessert
Cuisine: American
Keyword: chocolate gingerbread fudge, gingerbread fudge recipe
Servings: 24 servings
Calories: 181kcal


  • 14 ounce can sweetened condensed milk
  • 1 pound bittersweet chocolate coarsely chopped
  • 2 tablespoons unsalted butter
  • 1/4 cup molasses
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves


  • Line the bottom and sides of an 8 x 8 x 2 inch pan (20 x 20 x 5 cm) with parchment paper. Make sure you go up the sides. You can then easily lift the sides to take the fudge out of the pan when it's done. I used a little honey under the parchment paper to make it stay in place.
  • Combine the sweetened condensed milk, chopped chocolate, and butter in a stainless steel bowl and place over a saucepan of simmering water.
  • Melt the chocolate mixture, stirring frequently. Make sure the mixture doesn't get too hot or the fudge may be grainy.
  • Stir until all of the chocolate is melted. It will be very thick
  • Remove the bowl from the pot and stir in the molasses and spices.
  • Spread the fudge into the prepared pan, smoothing the top with an offset spatula.
  • Let stand at room temperature for a couple of hours.
  • Carefully remove the fudge from the pan by lifting the edges of the parchment paper. Cut the fudge into pieces.
  • Store in the refrigerator for several days, or freeze, well wrapped, for several months. Be sure to bring the fudge to room temperature before eating.


Calories: 181kcal | Carbohydrates: 21g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 9mg | Sodium: 24mg | Potassium: 222mg | Fiber: 1g | Sugar: 18g | Vitamin A: 85IU | Vitamin C: 0.4mg | Calcium: 67mg | Iron: 1.4mg