White Chocolate Gingerbread Fudge
You’ll love this White Chocolate Gingerbread Fudge Recipe for many reasons. First, it’s an easy slice recipe for the holiday season and it’s a healthier take on old-fashioned fudge.
It’s created with almond butter, white chocolate, coconut oil, molasses, spices and vanilla!
White Chocolate Gingerbread Fudge
This delightful white chocolate gingerbread fudge marries the warm, spicy flavors of gingerbread with the creamy richness of white chocolate.
Creating a homemade fudge that’s not just a dessert but a celebration of holiday cheer.
Each piece is a harmonious blend of the classic gingerbread spices – ginger, cinnamon, and a hint of molasses – intertwined with the luxurious sweetness of white chocolate.
The fusion of almond butter and white chocolate creates a melt-in-your-mouth experience that’s both comforting and indulgent, perfect for those cozy winter evenings.
Whether you’re a seasoned patisserie enthusiast or a baking novice, this gingerbread fudge is surprisingly straightforward to make. It’s a healthier take on traditional white chocolate fudge.
Can I use a different type of nut butter in place of almond butter?
Yes, you can substitute almond butter with other nut butters such as cashew or peanut butter, but it will alter the flavor profile.
Ingredient Notes & Substitutions
A full and detailed recipe card with all the ingredients to make these chocolate mint cupcakes is at the bottom of this post.
- White Chocolate Chips: Use either white chocolate chips of a bar/block of white chocolate.
- Almond Butter: Can be substituted with cashew or peanut butter.
How to Make Gingerbread Fudge
A full and detailed recipe card is at the bottom of this post.
Prepare Tin: Line a 9 inch x 5 inch (22cm x 12cm) rectangle baking pan with parchment paper, set aside.
Set Up Double Boiler: Prepare a double boiler with a heat-proof mixing bowl over simmering water.
Combine Ingredients: Add all ingredients to the bowl.
Melt and Mix: Gently melt everything over low-medium heat, stirring until smooth and well combined. The mixture will be thick.
Transfer to Tin: Pour the mixture into the lined tin, spreading out evenly.
Chill: Refrigerate for 1-2 hours or until completely set.
Serve: Let the fudge sit at room temperature for 10 minutes before slicing. Cut into squares and enjoy!
Expert Tips
- Melt Gently: Melt all ingredients together slowly to prevent overcooking and separation.
- Chill Thoroughly: Allow the gingerbread fudge to chill in the refrigerator until completely firm before slicing.
- Cutting: Use a sharp, warm knife for neat, clean slices of fudge.
How do I know when the fudge is set and ready to cut?
The fudge is ready to cut when it’s firm to the touch. This usually takes a few hours in the refrigerator.
Can I use fresh ginger instead of ground ginger?
Fresh ginger has a different flavor profile and moisture content, so it’s best to stick with ground ginger for this recipe.
Can I replace coconut oil with another type of oil or butter?
Coconut oil helps solidify the gingerbread fudge when chilled. You can use unsalted butter as a substitute, but it might change the texture slightly.
Storage Instructions
Store: In an airtight container in the refrigerator for up to 1 week – 10 days.
Freeze: Wrap the fudge well and freeze it in a freezer-safe container for up to a month.
Thaw: If frozen, thaw the fudge in the refrigerator before serving.
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White Chocolate Gingerbread Fudge
Ingredients
- 1/2 cup almond butter
- 1 cup white chocolate chips
- 3 Tbsp coconut oil
- 1 Tbsp molasses
- 1 tsp ground ginger
- 1 tsp all spice
- 1/2 tsp ground cinnamon
- 1 tsp vanilla bean extract
Instructions
- Prepare Tin: Line a 9 inch x 5 inch (22cm x 12cm) rectangle baking pan with parchment paper, set aside.
- Set Up Double Boiler: Prepare a double boiler with a heat-proof mixing bowl over simmering water.
- Combine Ingredients: Add all ingredients to the bowl.
- Melt and Mix: Gently melt everything over low-medium heat, stirring until smooth and well combined. The mixture will be thick.
- Transfer to Tin: Pour the mixture into the lined tin, spreading out evenly.
- Chill: Refrigerate for 1-2 hours or until completely set.
- Serve: Let the fudge sit at room temperature for 10 minutes before slicing. Cut into squares and enjoy!
Notes
- Store: In an airtight container in the refrigerator for up to 1 week – 10 days.
- Freeze: Wrap the fudge well and freeze it in a freezer-safe container for up to a month.
- Thaw: If frozen, thaw the fudge in the refrigerator before serving.
If I substituted white choc chips for cacao butter, how much extra natural sweetener would I need?
Hi Rachael, I would add 2-3 tablespoons of your natural sweetener of choice, such as maple syrup. Add 1 tablespoon at a time, taste testing the mixture until your desired sweetness. Hope that helps! 🙂