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I love creating seasonal recipes and most I plan months in advance. But this one was a spur of the moment thing whilst talking to a friend. I wanted to create a festive version of my Lotus Biscoff Fudge, one that really tasted like Christmas and could be enjoyed alongside a nice cup of tea over the festive season.
So Gingerbread Fudge was born. It’s a really lovely fudge with a good texture to it and so much Christmas flavour. It’s the perfect fudge for a Christmas gift – or for making in the new year when you realise you have gingerbread syrup leftover!
What do I need to make chocolate gingerbread fudge?
This gingerbread flavour fudge is made with our typical slow cooker fudge base of chocolate and sweetened condensed milk. You can use any mix of white and milk chocolate you like and the only difference is the resulting fudge colour you end up with.
To give the gingerbread flavour we use gingerbread syrup – the kind that coffee shops add to their drinks and that you might get as a stocking filler at Christmas. Then, the texture and extra flavour is from ginger nut biscuits. You could use actual gingerbread for this – little gingerbread men or homemade gingerbread cookies if you wanted but I love the crunch that ginger nuts give.
How long does slow cooker fudge keep for?
This slow cooker fudge keeps well in the fridge, in an airtight container for a couple of weeks. The flavour matures over the first couple of days of it being in the fridge so you get the full gingerbread flavour after it’s been in the fridge for a day or two.
Can you make slow cooker fudge with evaporated milk?
Our slow cooker fudge works because condensed milk has a really high sugar content. Evaporated milk isn’t the same, doesn’t have that sugar content and isn’t thick enough to help the fudge thicken and set. You can’t use evaporated milk in these recipes – get some condensed milk instead.
Can you make this fudge in the microwave?
Many people make fudge in the microwave but I much prefer the control I have when I make it in the crock pot or slow cooker. If you don’t have a slow cooker, make it in the fudge by putting the ingredients in a microwave safe bowl and heating on short bursts in the microwave, stirring in between. Then follow the instructions as per the recipe below.
Do you cook slow cooker fudge high or low temperature?
We always cook fudge on a high slow cooker temperature setting and it takes around 40 minutes in total. You could make it on the low setting but it would take longer and would still need to be stirred regularly.
When cooking, is the slow cooker fudge lid on or off?
When making slow cooker fudge, you need to remove the slow cooker lid otherwise excess moisture would be retained in the slow cooker pot and the fudge wouldn’t thicken as it needs to.
Why should I make this chocolate fudge?
This delicious fudge is fantastic to give as gifts – cut up and put into individual bags to enjoy over the holidays – it’s our favourite Slow Cooker Christmas fudge! It’s also great to have as part of a buffet spread, to share when friends and family come over or just to have in the fridge to enjoy piece by piece.
If you’re looking for other fudge recipes to try, why not make our Slow Cooker After Eight Fudge, Peanut Butter Fudge, Mars Bar Fudge, Candy Cane Peppermint Fudge or Baileys Fudge? You can see all our fudge recipes to date here.
What equipment do you need to make slow cooker fudge?
Slow cooker fudge doesn’t need anything special to make it, and you probably already have everything you need at home, but this is the equipment we use:
- A slow cooker
- A wooden spoon
- A spatula
- A square baking tin
- Baking paper sheets
- Food scales
- Measuring spoons
- Good quality knives to cut the fudge into pieces
- Airtight containers for storage
- Food gift bags to package it up and give the fudge as gifts
Once you’ve got everything you need to make the fudge you can just keep making it again and again – in so many different flavours too!
So here’s our easy Gingerbread Slow Cooker Fudge recipe:
Ingredients
- A 397 ml tin condensed milk
- 200g white chocolate – can be bars or chocolate chips
- 400g milk chocolate – can be bars or chocolate chips
- 1 tbsp Gingerbread Syrup
- 100g Ginger Nut Biscuits, broken into small pieces
To decorate:
- 30g Ginger Nut Biscuits, crushed
Instructions
- Break the chocolate up and add to the slow cooker bowl with the condensed milk and Gingerbread Syrup
- Turn the slow cooker on to high and leave to cook for 30 minutes with the lid off, stirring every ten to fifteen minutes.
- When thick and well combined, stir in the pieces of Ginger Nut biscuits.
- Pour into a tin lined with parchment paper or a silicone baking tray and sprinkle over the crushed Ginger Nut biscuits.
- Put in the fridge to set and cool completely – preferably overnight.
If you’d like to pin or print this Slow Cooker Gingerbread Fudge for later you can do so below. Happy baking!
Slow Cooker Gingerbread Fudge
Ingredients
- 397 ml condensed milk
- 200 g white chocolate – can be bars or chocolate chips
- 400 g milk chocolate – can be bars or chocolate chips
- 1 tbsp Gingerbread Syrup
- 100 g Ginger Nut Biscuits broken into small pieces
To decorate:
- 30 g Ginger Nut Biscuits crushed
Instructions
- Break the chocolate up and add to the slow cooker bowl with the condensed milk and Gingerbread Syrup
- Turn the slow cooker on to high and leave to cook for 30 minutes with the lid off, stirring every ten to fifteen minutes.
- When thick and well combined, stir in the pieces of Ginger Nut biscuits.
- Pour into a tin lined with parchment paper or a silicone baking tray and sprinkle over the crushed Ginger Nut biscuits.
- Put in the fridge to set and cool completely – preferably overnight.
- If you’d like to pin or print this Slow Cooker Gingerbread Fudge for later you can do so below. Happy baking!
*Note: Nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published.
