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Slow Cooker Gingerbread Fudge

Gingerbread Fudge is a really lovely fudge with a good texture to it and so much Christmas flavour. It’s the perfect fudge for gifting at Christmas – or for making in the new year when you realise you have gingerbread syrup leftover!
Prep Time10 mins
Cook Time40 mins
Course: Afternoon Tea, Dessert, Snack
Cuisine: American, British
Keyword: fudge, slow cooker
Servings: 40 pieces


  • 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


  • 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!