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Slow cooker gingerbread fudge packaged in decorative tin for holiday gift giving

Slow Cooker Gingerbread Fudge (Perfect Holiday Treat!)

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Prep Time 10 minutes
Total Time 4 hours
Servings: 64 pieces
Course: Dessert
Cuisine: American
Calories: 95
Ingredients Equipment Method Notes

Ingredients
  

  • FOR THE FUDGE BASE:
  • 680 g 24 oz or 4 cups white chocolate chips
  • 396 g 1 can, 14 oz sweetened condensed milk
  • 60 g 4 tablespoons unsalted butter
  • FOR THE GINGERBREAD SPICES:
  • 10 ml 2 teaspoons ground ginger
  • 5 ml 1 teaspoon ground cinnamon
  • 2.5 ml ½ teaspoon ground nutmeg
  • 1.25 ml ¼ teaspoon ground cloves
  • 2.5 ml ½ teaspoon vanilla extract
  • OPTIONAL ADD-INS:
  • 60 g ½ cup chopped crystallized ginger
  • 60 g ½ cup crushed gingersnap cookies
  • 60 g ½ cup extra white chocolate chips

Equipment

  • 2-4 quart slow cooker
  • 8x8 or 9x9 inch square baking pan
  • Parchment paper or aluminum foil
  • Rubber spatula
  • Sharp knife
  • Measuring cups and spoons

Method
 

  1. PREPARE PAN: Line 8x8 or 9x9 inch square pan with parchment paper, leaving 2-inch overhang on two sides. Set aside.
  2. ADD TO SLOW COOKER: Place white chocolate chips, sweetened condensed milk, and butter in 2-4 quart slow cooker. Do not stir yet.
  3. MELT: Cover and cook on LOW for 1-1.5 hours, stirring every 20-30 minutes until completely melted and smooth.
  4. ADD SPICES: Once melted, stir in ground ginger, cinnamon, nutmeg, cloves, and vanilla extract. Mix thoroughly until evenly distributed throughout the slow cooker gingerbread fudge.
  5. ADD OPTIONAL INGREDIENTS: If using, fold in crystallized ginger, crushed cookies, or extra white chocolate chips. Stir gently to distribute.
  6. POUR: Turn off slow cooker. Immediately pour hot mixture into prepared pan. Use spatula to spread into even layer.
  7. COOL: Let slow cooker gingerbread fudge sit at room temperature for 30 minutes to begin setting.
  8. REFRIGERATE: Transfer to refrigerator and chill 2-3 hours until completely firm and set.
  9. CUT: Lift fudge from pan using parchment overhang. Cut into 1-inch squares with sharp knife, wiping knife between cuts for clean edges.

Notes

CHOCOLATE TIPS:
Use high-quality white chocolate chips for best results
Ghirardelli, Guittard, or Lindt brands recommended
White chocolate melting wafers also work well
Never use white chocolate baking bars as they have different consistency
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