Gingerbread Fudge

Products Used
Gingerbread Fudge


  • 1/2 cup packed Dixie Crystals Dark Brown Sugar
  • 1/2 cup molasses
  • 1/3 cup evaporated milk
  • 2 tablespoons flour
  • 3 1/4 cups white chocolate chips
  • 1 teaspoon cinnamon
  • 3/4 teaspoon ground ginger
  • 1/2 teaspoon allspice
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • Holiday sprinkles, if desired
  • 1 teaspoon vanilla extract


      1. Line an 8 by 8-inch pan with foil and spray with nonstick cooking spray.
      2. Place the brown sugar, molasses, evaporated milk, and flour in a medium saucepan. Stir to combine, then place over medium-low heat. Cook, stirring often, until the mixture barely begins to simmer.
      3. Remove from heat and add in the chocolate chips, vanilla, and spices.
      4. Pour into prepared pan. Top with sprinkles, if desired. Place in the fridge to chill until the fudge has set, at least 1 hour.
      5. Cut into small squares and serve. The fudge can be stored in an airtight container in the fridge for up to 5 days and can be served chilled or at room temperature.
      Dixie Crystals Insight

      Recipe developed for Dixie Crystals by Tessa Arias @HandletheHeat.

      Rate & Review
      or to post comments
      Kerry Favazza
      Feb 03, 2017

      Delish and easy to make.

      Oops.. there is no Spanish translation to this recipe