This Chocolate Gingerbread Fudge combines the richness of classic chocolate fudge with the cozy, spiced warmth of gingerbread. The result is a beautifully swirled, festive treat that's perfect for holiday gatherings or as a homemade gift. With its marbled layers of chocolate and gingerbread flavors, this fudge not only looks stunning but also tastes like a bite of holiday cheer.
At Cain Kitchen, I focus on creating approachable, delicious recipes for home cooks. While I'm not a trained pastry chef, my experience in the kitchen has led me to experiment with all kinds of flavors, and this Chocolate Gingerbread Fudge is one of my favorite twists on a classic. I test every recipe to ensure it's simple enough for anyone to make while delivering rich, indulgent flavors that feel special for the
A Perfect Holiday Gift or Shareable Treat
Homemade fudge makes the perfect holiday gift, and this Chocolate Gingerbread Fudge is no exception. Its blend of rich chocolate and warm gingerbread spices makes it an ideal treat to share with family and friends. Simply wrap it up in festive packaging for a thoughtful, personal gift.
If you're planning a holiday dessert spread, this fudge will stand out alongside other favorites, like my Best Homemade Chocolate Walnut Fudge or the indulgent Hazelnut Praline Chocolate Fudge. For a bit of seasonal flair, you might want to add the creamy Pumpkin White Chocolate Fudge or the festive Christmas Peppermint Fudge. Together, they make a delicious assortment of holiday sweets perfect for gifting or sharing with loved ones.
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Ingredients
In this Chocolate Gingerbread Fudge, a few key ingredients are used not only for flavor but to ensure the perfect texture and consistency. Corn syrup, for instance, plays a vital role in preventing sugar crystallization, which helps keep the fudge smooth and creamy instead of grainy. If you've ever had a fudge that feels gritty, it's because the sugar crystallized during cooking-corn syrup helps avoid that.
Molasses is another unique ingredient in the gingerbread layer, providing that deep, rich sweetness essential to the gingerbread flavor. It's a syrupy byproduct of sugarcane processing and brings a bold, earthy sweetness that pairs perfectly with warm spices like cinnamon, ginger, nutmeg, and cloves. These spices, often associated with holiday baking, turn this fudge into a festive treat. If you've never worked with molasses before, you'll find it adds a distinctive, slightly smoky sweetness that enhances the gingerbread experience.
- For the Chocolate Layer:
- Sugar
- Heavy cream
- Corn syrup
- Unsweetened baking chocolate, chopped
- Unsalted butter, room temperature
- Vanilla extract
- Salt
- For the Gingerbread Layer:
- Sugar
- Heavy cream
- Milk chocolate baking chocolate, chopped
- Unsalted butter, room temperature
- Molasses
- Vanilla extract
- Ground cinnamon
- Ground ginger
- Ground nutmeg
- Ground cloves
- Salt
See recipe card for quantities.
Instructions
- Heat and Dissolve the Sugar: In a medium saucepan, combine the heavy cream, sugar, and corn syrup for the chocolate layer. Heat over medium, gently swirling the pan to dissolve the sugar evenly into the cream, preventing crystallization. Heat until the mixture reaches 240°F (hard-ball stage), using a candy thermometer. If it bubbles too much, briefly remove it from the heat, then return it to the burner.
- Add Chocolate and Cool: Remove the saucepan from heat and stir in the chopped unsweetened chocolate until fully melted and smooth. Let the mixture cool undisturbed to 110°F to avoid graininess. Repeat these steps for the gingerbread layer, substituting molasses for corn syrup, and using milk chocolate instead of unsweetened chocolate.
- Add Butter, Spices, and Aerate: After both fudge mixtures have cooled to 110°F, transfer each to separate mixing bowls. For the chocolate fudge, add room-temperature butter, vanilla extract, and salt, then mix on low speed until the fudge thickens and turns matte (about 5-8 minutes). For the gingerbread fudge, mix in the butter, vanilla, spices (cinnamon, ginger, nutmeg, cloves), and salt. Finally, aerate the gingerbread fudge the same way until it thickens and loses its shine.
- Swirl the Layers: Line an 8x8-inch baking pan with parchment paper, leaving an overhang for easy removal. Pour a thin layer of the aerated chocolate fudge into the pan, spreading it evenly. Next, drop spoonfuls of both the remaining chocolate and gingerbread fudges over the base layer, then swirl them together using a toothpick or skewer to create a marbled effect.
- Set the Fudge:
Let the fudge sit at room temperature for 2-3 hours until fully set. Avoid refrigerating, as this can make the fudge too firm or grainy.
- Slice and Serve:
Once set, lift the fudge out of the pan using the parchment overhang. Cut into squares with a sharp knife, warming the knife slightly for clean edges. Store any leftovers in an airtight container at room temperature for up to two weeks.
Hint:
For a cleaner swirl and more distinct marbling, try not to overmix when swirling the chocolate and gingerbread layers. A few gentle swirls with a toothpick will give you beautiful, defined patterns. Over-swirling can blend the layers too much and lose the striking contrast!
Substitutions
For a vegan version of Chocolate Gingerbread Fudge, you can easily replace the heavy cream with full-fat coconut milk and substitute the butter with coconut oil. These changes will still provide a rich, creamy texture; however, they will also impart a mild coconut flavor, slightly altering the overall taste of the fudge.
When substituting heavy cream with full-fat coconut milk, use an equal amount-½ cup of coconut milk for ½ cup of heavy cream. It's important to use the thick, creamy part of the coconut milk for the best texture. This ensures the fudge maintains its smooth consistency while also adding a subtle tropical note that pairs well with the warm spices in the gingerbread layer.
Similarly, for the unsalted butter, you can substitute an equal amount of coconut oil. You can choose refined coconut oil if you prefer a more neutral flavor or opt for unrefined coconut oil if you want a more pronounced coconut taste. The coconut oil will help keep the fudge soft and creamy, just like butter, but with the coconut essence becoming more noticeable, especially when combined with the coconut milk.
Overall, keep in mind that these substitutions will slightly alter the flavor profile, giving the fudge a delicate coconut undertone. While it's not an exact match for the traditional version, it's still a delicious alternative for those seeking a dairy-free or vegan option.
Variations
For a Nutty Delight, you can add ½ cup of toasted nuts like pecans, hazelnuts, or almonds to either the chocolate or gingerbread layer. Toasting the nuts brings out their rich flavor and adds a satisfying crunch. If you're a fan of nutty treats, you might also enjoy my Best Homemade Chocolate Walnut Fudge, which incorporates walnuts for added texture.
Looking for a little heat? Try a Spicy Kick by adding a pinch of cayenne pepper or black pepper to the gingerbread layer. The subtle heat plays off the sweetness of the fudge and the warmth of the spices. For a festive twist with a different flavor profile, check out my Christmas Peppermint Fudge, which offers a cool and minty take on holiday fudge.
Equipment
To make this chocolate gingerbread fudge, you'll need some essential equipment. Start with a medium saucepan to heat the sugar and cream. For accuracy, a candy thermometer is key-this traditional version clips to the edge of the pan, or try the digital option for faster readings. A mixing bowl with a paddle attachment will help achieve that creamy texture. Use a spatula to transfer the fudge into an 8x8-inch baking pan lined with parchment, and toast your walnuts in an oven preheated to 350°F.
Storage
To store your chocolate gingerbread fudge, keep it in an airtight container at room temperature for up to two weeks. Avoid refrigeration, as it can cause the fudge to harden or become grainy. If you need to store it longer, wrap the fudge tightly in plastic wrap and place it in a freezer-safe bag. It can be frozen for up to three months. When ready to enjoy, allow the fudge to come to room temperature for the best texture and flavor.
Top Tip
For perfectly creamy fudge, make sure to let the mixture cool undisturbed to 110°F before mixing. This step stabilizes the sugar, preventing unwanted crystallization and ensuring a smooth, melt-in-your-mouth texture. Skipping or rushing this cooling phase can lead to grainy fudge, so patience is key!
FAQ
If you don't have molasses, dark corn syrup or maple syrup can be used as substitutes, though the flavor will be slightly different.
Yes, you can make a dairy-free or vegan version by replacing the heavy cream with full-fat coconut milk and the butter with coconut oil. See the Substitutions section for more details.
After pouring the base layer, drop spoonfuls of the remaining chocolate and gingerbread fudges randomly on top. Use a toothpick or skewer to gently swirl the two layers together. Be careful not to over-swirl, as that can blend the layers too much and reduce the marbled effect.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with chocolate gingerbread fudge:
Chocolate Gingerbread Fudge
Equipment
- 2 medium saucepan
- 2 spatula
- 1 Electric Mixer with Paddle Attachement
- 1 8x8 pan or dish
- parchment paper
- measuring spoons
Ingredients
For the Chocolate Layer:
- 1 cup sugar
- ½ cup heavy cream
- 1 tablespoon corn syrup
- 1 cup unsweetened baking chocolate chopped
- ¼ cup unsalted butter room temperature
- 1 teaspoon vanilla extract
- ½ teaspoon salt
For the Gingerbread Layer:
- ½ cup sugar
- ½ cup heavy cream
- 1 cup milk chocolate baking chocolate chopped
- ¼ cup unsalted butter room temperature
- 2 tablespoon molasses
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ teaspoon salt
Instructions
Heat and Dissolve the Sugar:
- In a medium saucepan, combine the heavy cream, sugar, and corn syrup for the chocolate layer. Heat over medium, gently swirling the pan to dissolve the sugar evenly into the cream, preventing crystallization. Heat until the mixture reaches 240°F (hard-ball stage), using a candy thermometer. If it bubbles too much, briefly remove it from the heat, then return it to the burner.1 cup sugar, ½ cup heavy cream, 1 tablespoon corn syrup
Add Chocolate and Cool:
- Remove the saucepan from heat and stir in the chopped unsweetened chocolate until fully melted and smooth. Let the mixture cool undisturbed to 110°F to avoid graininess. Repeat these steps for the gingerbread layer, substituting molasses for corn syrup, and using milk chocolate instead of unsweetened chocolate.1 cup unsweetened baking chocolate, ½ cup sugar, ½ cup heavy cream, 2 tablespoon molasses, 1 cup milk chocolate baking chocolate
Add Butter, Spices, and Aerate:
- Once both fudge mixtures have cooled to 110°F, transfer each to separate mixing bowls. For the chocolate fudge, add room-temperature butter, vanilla extract, and salt, then mix on low speed until the fudge thickens and turns matte (about 5-8 minutes). For the gingerbread fudge, mix in the butter, vanilla, spices (cinnamon, ginger, nutmeg, cloves), and salt. Aerate the gingerbread fudge the same way, until it thickens and loses its shine.¼ cup unsalted butter, 1 teaspoon vanilla extract, ½ teaspoon salt, ¼ cup unsalted butter, 1 teaspoon vanilla extract, 1 teaspoon ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground nutmeg, ¼ teaspoon ground cloves, ½ teaspoon salt
Swirl the Layers:
- Line an 8x8-inch baking pan with parchment paper, leaving overhang for easy removal. Pour half of the aerated chocolate fudge into the pan, spreading it evenly. Drop spoonfuls of both the remaining chocolate and gingerbread fudges over the base layer, then swirl them together using a toothpick or skewer to create a marbled effect.
Set the Fudge:
- Let the fudge sit at room temperature for 2-3 hours until fully set. Avoid refrigerating, as this can make the fudge too firm or grainy.
Slice and Serve:
- Once set, lift the fudge out of the pan using the parchment overhang. Cut into squares with a sharp knife, warming the knife slightly for clean edges. Store any leftovers in an airtight container at room temperature for up to two weeks.
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