Save A decadent fudge combining creamy white chocolate with the spicy crunch of ginger snap cookies for a festive, irresistible treat.
I first made this fudge on a chilly December afternoon and it instantly became a holiday staple. The combination of creamy chocolate and crunchy cookies makes each piece a delightful surprise.
Ingredients
- White chocolate: 450 g (16 oz), chopped or chips
- Sweetened condensed milk: 400 g (14 oz)
- Unsalted butter: 60 g (4 tbsp)
- Vanilla extract: 1 tsp
- Ground ginger: 1/2 tsp
- Ground cinnamon: 1/4 tsp
- Salt: Pinch
- Ginger snap cookies (chopped for mix-ins): 140 g (5 oz, about 12)
- Ginger snap cookies (crushed for garnish): 4
Instructions
- Prepare pan:
- Line a 20 x 20 cm (8 x 8 inch) baking pan with parchment paper, leaving overhang for easy removal.
- Melt base:
- In a medium saucepan over low heat, combine white chocolate, sweetened condensed milk, and butter. Stir constantly until melted and smooth.
- Add spices:
- Remove from heat. Stir in vanilla extract, ground ginger, cinnamon, and salt until fully incorporated.
- Mix in cookies:
- Gently fold in the chopped ginger snap cookies.
- Transfer and top:
- Pour the mixture into the prepared pan. Smooth the top with a spatula. Sprinkle crushed ginger snap cookies evenly over top, pressing lightly.
- Chill:
- Refrigerate for at least 2 hours, or until firmly set.
- Serve:
- Lift the fudge out using the parchment paper. Cut into 24 squares and serve.
Save My kids love to help crush the cookies and sprinkle them over the fudge, making this recipe into a fun family project each winter holiday.
Serving Suggestions
Serve a square with a cup of hot coffee, cocoa, or mulled wine to bring out the warm spices.
Make Ahead & Storage
Make the fudge up to 3 days ahead and keep it covered in the fridge. Great for gifting or snacking all week.
Variations
Add a pinch of ground cloves or nutmeg for extra spice, or swap white chocolate for milk or dark to change up the flavor.
Save This fudge brings together everything loved about winter desserts: warmth, spice, and a little crunch. Share and savor each sweet moment.
Recipe FAQ Section
- → Can I use milk or dark chocolate instead of white chocolate?
Absolutely! You can swap white chocolate for milk or dark varieties for a different flavor profile and richness.
- → What is the best way to crush ginger snap cookies for the topping?
Place the cookies in a sealed bag and gently crush with a rolling pin or pressing by hand to get coarse crumbs.
- → How long should the fudge chill before serving?
Refrigerate for at least 2 hours to set firmly. Longer chilling makes slicing easier and the pieces hold their shape.
- → Can I add extra spices for more warmth?
Yes! A pinch of ground cloves or nutmeg will increase the festive flavor and spice complexity in your fudge.
- → What is the best way to store leftovers?
Keep the squares in an airtight container in the refrigerator; they'll stay fresh for up to one week.
- → Is this dessert suitable for vegetarians?
Yes, it is vegetarian, but please check all labels for dairy, gluten, and potential nut traces if allergies are a concern.