I have a friend that loves the flavour of Gingerbread, we go out for a coffee at Christmas Time and she will immediately pick one with Gingerbread flavours so when I was making a gift for her this Christmas I decided to cook up some Gingerbread Fudge. Whilst taste testing I found the flavour a little strong so instead of a straight Gingerbread I used a simple White Chocolate Fudge Recipe and topped it off with this to create a delicious two-tone Christmas Fudge that my Gingerbread Man Friend will love. So now she’s tested it and approves here it is our Christmas Gingerbread and White Chocolate Topped Fudge Recipe perfect for Edible Christmas Gifts.
Gingerbread and Vanilla Topped Fudge
I had a fear of making fudge many years ago – I’d seen my grandmother struggle with the candy thermometer trying to get the temperature right so that it all combines and then a friend shared with me her Slow Cooker Fudge Recipe and I was hooked.
It’s now become my go-to recipe for Edible Christmas Gifts and you will find I have a stock of condensed milk cans in my store cupboard as well as chocolate chips just in case I need to make some more.
Making the fudge in the slow cooker is so simple – but don’t make the mistake I did where I hadn’t washed out after making a Chicken Curry and ended up with Chocolate Fudge with a curry flavouring!!!
Delicious Gingerbread and White Chocolate Topped Fudge
- 525 g white chocolate chips
- 397 g sweeten condensed milk Approximately 1 can
- 165 g black treacle
- 14 g unsalted butter
- 1 tsp vanilla extract
- 1 1/2 tsp ground ginger
- 1 tsp ground cinnamon
- 3/4 tsp nutmeg
- 1/2 tsp allspice
- 1/2 tsp ground cloves
White Chocolate Fudge
- 265 g white chocolate chips
- 198 g sweetened condensed milk 1/2 can
- Line an 8×8 baking tray with greaseproof paper. Set aside.
- In your slow cooker add in the white chocolate chips, condensed milk, black treacle, and butter.
- Put the slow cooker on medium heat.
- Stir frequently until butter and chocolate chips are completely melted.
- Continue to stir until ingredients are completely combined.
- Stir to add the vanilla and all spices, stir well.
- Set the 8 X 8-inch baking tray on a heatproof surface while pouring in the fudge mixture. Set aside.
- Allow fudge to cool at room temp for several hours or in the refrigerator for 1-2 hours to cool completely.
- Wash out your slow cooker and prepare your white chocolate fudge once your gingerbread fudge is cooled.
- Combine the white chocolate and sweeten condensed milk together the slow cooker on a low heat.
- Stir every few minutes until both are well melted and combined.
- Pour the white chocolate layer on top of the harden gingerbread layer.
- Allow to cool.
- Put in the fridge for several hours or allow to set overnight before eating or preparing as a gift.
- Uneaten fudge can be stored at room temperature in an airtight container.
More delicious Gingerbread Recipes for Christmas Baking
Simple Gingerbread Man Recipe ideal for cooking with your kids including those as young as preschoolers.
Pretty Gingerbread Snowflakes a simple recipe that makes a beautiful treat to share with friends and family at Christmas time.
More Christmas Fudge Recipes you Can Make in the Slow Cooker
Delicious Baileys Fudge with Pecans an indulgent treat for the festive season.
Festive White Chocolate and Dried Cranberry Fudge – an edible gift for those with a sweet tooth.
Homemade Chocolate Orange Fudge delicious and ever so simple to make.
Why not Pin this Recipe After Trying it to Make it Again Next Christmas