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Gingerbread white chocolate fudge cut into squares and displayed on platter.
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White Chocolate Gingerbread Fudge

This White Chocolate Gingerbread Fudge Recipe is an easy slice recipe for the holidays and it's a healthier take on old-fashioned fudge!
Course Dessert
Cuisine American
Keyword fudge, gingerbread
Prep Time 10 minutes
Cook Time 5 minutes
Chilling Time 2 hours
Total Time 2 hours 15 minutes
Servings 18 squares
Calories 121kcal
Author Samantha Pickthall

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
US Customary - Metric

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.

Nutrition

Calories: 121kcal | Carbohydrates: 8g | Protein: 2g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 2mg | Sodium: 10mg | Potassium: 100mg | Fiber: 1g | Sugar: 7g | Vitamin A: 4IU | Vitamin C: 0.1mg | Calcium: 48mg | Iron: 0.4mg