Slow Cooker Gingerbread Fudge

This Slow Cooker Gingerbread Fudge has quickly become one of my festive favorites. Not only does it bring the cozy flavors of gingerbread to life, but it also requires minimal effortโ€”a true win during busy holiday preparations.

The beauty of this recipe is how easy it isโ€”just mix everything up, let the slow cooker work its magic, and youโ€™re left with perfectly smooth fudge thatโ€™s ready to impress. Itโ€™s also a fun addition alongside other festive sweets like my Slow Cooker Biscoff Fudge or Slow Cooker Ferrero Rocher Fudge.

Why This Recipe Works

If gingerbread brings back memories of cozy holidays and family gatherings, this slow cooker gingerbread fudge will capture that feeling in a bite-sized treat. I love how it combines the comforting spices of gingerbread with the creamy indulgence of fudgeโ€”two-holiday favorites in one!

What makes this recipe a winner is how effortless it is. No need to fuss over stovetops or candy thermometers. You simply toss the ingredients into the slow cooker, stir a few times, and let it do the magic.

Plus, the best part? It fills your home with the warm, inviting scent of ginger, cinnamon, and nutmeg. Itโ€™s like baking gingerbread cookies, but with half the effort and all the deliciousness. Whether youโ€™re gifting it or saving it for your own indulgence, this recipe is sure to impress!

Slow Cooker Gingerbread Fudge

Recipe Ingredients

  • White Chocolate: White chocolateโ€™s subtle sweetness pairs beautifully with the warming spices. You can swap this for milk or dark chocolate, but keep in mind it will change the flavor profile quite a bit.
  • Condensed Milk: If you prefer, you can use sweetened coconut milk as a dairy-free alternative, but it may alter the texture slightly.
  • Butter: Just 1 tablespoon of butter gives the fudge an extra silky texture and enhances the flavor of the chocolate. You could substitute with margarine, though butter is preferred for its richer taste.
  • Brown Sugar: Adds a lovely hint of molasses and a deep caramel-like sweetness to complement the gingerbread spices. You can use light or dark brown sugar depending on your preference.
  • Ground Ginger: Adjust to taste if you prefer a milder or spicier kick. Freshly grated ginger can be used for a more intense flavor, though you’ll need to reduce the amount.
  • Ground Nutmeg: A little goes a long way, so 1 teaspoon is just enough for that festive flavor without overpowering the other ingredients.
  • Cinnamon: Feel free to adjust the amount if you like a stronger cinnamon flavor.
  • Optional Spices: These are entirely optional but can take the gingerbread flavor up a notch.

Step-by-Step Directions

Step One โ€“ Add the white chocolate, condensed milk, butter, brown sugar, ground ginger, nutmeg, and cinnamon to your slow cooker. Set it to low heat, and leave the lid off to prevent condensation from affecting the fudge’s texture.

Step Two โ€“ Cook the mixture for about 50-60 minutes, stirring every 10-15 minutes. Stirring frequently helps the chocolate melt evenly and prevents sticking or burning on the bottom of the slow cooker.

Step Three โ€“ As the fudge mixture starts to thicken and becomes smooth, continue stirring regularly. You’ll know it’s ready when the surface begins to set and the mixture pulls away slightly from the sides. If your slow cooker takes longer, continue cooking until it reaches this stage.

Step Four โ€“ Once fully melted and smooth, carefully pour the fudge mixture into a baking tray lined with parchment paper or into silicone molds. Use a spatula to spread it evenly and smooth the surface.

Step Five โ€“ Allow the fudge to cool at room temperature for about 1 hour before transferring it to the refrigerator. This cooling step helps the fudge firm up without affecting its texture.

Step Six โ€“ Refrigerate the fudge for at least 4 hours, or preferably overnight, to ensure it sets completely. Once set, remove from the tray or molds and cut into bite-sized pieces. Store in an airtight container in the fridge to maintain freshness.

How to serve

I love serving this slow-cooker gingerbread fudge during the holiday season. It’s the perfect little treat after a family meal or while sitting by the fire with a warm cup of tea. For a festive touch, I like to sprinkle a little powdered sugar or extra cinnamon on top before serving.

Pair this sweet, spiced fudge with a cup of hot cocoa or coffee for the ultimate cozy experience. You can even create a holiday dessert board by adding some spiced nuts, dried fruit, and maybe a few holiday cookies around the fudge pieces.

If you’re serving it at a party, I recommend cutting the fudge into small, bite-sized pieces so guests can easily grab a piece. It also pairs beautifully with mulled wine or a spiced holiday cocktail. No matter how you serve it, this gingerbread fudge is bound to be a crowd-pleaser!

Slow Cooker Gingerbread Fudge

Recipe FAQs and Variations

Can I use milk chocolate instead of white chocolate?

Yes, you can swap the white chocolate for milk or dark chocolate, but keep in mind that it will alter the flavor of the fudge. Milk chocolate will make it sweeter, while dark chocolate will add a more intense, less sweet flavor.

What is the best way to store leftover gingerbread fudge?

Store your gingerbread fudge in an airtight container in the refrigerator for up to 2 weeks. You can also freeze it for up to 3 months if you want to save some for laterโ€”just thaw in the fridge before serving.

Can I make this fudge dairy-free?

Absolutely! You can substitute dairy-free white chocolate and use sweetened condensed coconut milk instead of regular condensed milk. The texture may vary slightly, but itโ€™s a great option for those avoiding dairy.

How can I adjust the spice level?

If you prefer a milder spice, you can reduce the amount of ginger or nutmeg. For a stronger gingerbread flavor, consider adding a pinch of ground cloves or allspice to enhance the warm spices.

Check out More Slow Cooker fudge Recipes:

Slow Cooker Gingerbread Fudge

Recipe by Shili MohamedCourse: DessertCuisine: AmericanDifficulty: Easy
Servings

16

servings
Prep time

5

minutes
Cooking time

1

hour 
Calories

160

kcal

This Slow Cooker Gingerbread Fudge has quickly become one of my festive favorites. Not only does it bring the cozy flavors of gingerbread to life, but it also requires minimal effortโ€”a true win during busy holiday preparations.

Ingredients

  • 600g white chocolate, broken into small pieces

  • 1 can (397g) sweetened condensed milk

  • 1 tablespoon unsalted butter

  • 1 tablespoon brown sugar

  • 2-3 teaspoons ground ginger (adjust based on your spice preference)

  • 1 teaspoon ground nutmeg

  • 1 teaspoon ground cinnamon

Directions

  • Start by adding the white chocolate, condensed milk, butter, brown sugar, ground ginger, nutmeg, and cinnamon into your slow cooker. Set the slow cooker to low heat and leave the lid off to prevent condensation.
  • Cook the mixture for 50-60 minutes, stirring every 10-15 minutes to ensure everything melts evenly. Keep an eye on the chocolate so it doesnโ€™t stick to the sides or bottom.
  • Continue cooking and stirring until the fudge mixture becomes thick and smooth. Youโ€™ll know itโ€™s ready when the surface sets slightly and pulls away from the sides.
  • Once the mixture has reached the right consistency, carefully pour it into a baking dish lined with parchment paper or silicone molds. Use a spatula to smooth the top evenly.
  • Let the fudge cool at room temperature for about 1 hour. Then, transfer it to the refrigerator to chill for at least 4 hours or overnight to fully set.
  • Once the fudge has been set, remove it from the fridge and cut it into small, bite-sized pieces. Store the fudge in an airtight container in the refrigerator for up to two weeks.

Nutrition Facts

16 servings per container


  • Amount Per ServingCalories160
  • % Daily Value *
  • Total Fat 9g 14%
    • Saturated Fat 6g 30%
  • Cholesterol 10mg 4%
  • Sodium 40mg 2%
  • Total Carbohydrate 18g 6%
    • Dietary Fiber 0g 0%
    • Sugars 17g
  • Protein 2g 4%

    * The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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