web analytics

White Chocolate Caramel Gingerbread Fudge

This thick creamy caramelized white chocolate fudge with a crumbly ginger biscuit coating is a perfect seasonal treat. It’s sweet, rich and satisfying. A wonderful accompaniment to a warm drink on a cold winter night. And we’ve had lots of cold dark nights this winter to confirm the statement. It’s little treats like these that bring back the sunshine!

white chocolate caramel gingerbread fudge

White Caramel Chocolate Ginger Biscuit Fudge

(36 pieces)

  • 1 tin (395g /14 oz) sweetened condensed milk
  • 450g white chocolate (16 oz)
  • 50g ginger biscuits – crushed (2 oz)

white chocolate caramel gingerbread fudge

white chocolate caramel gingerbread fudge



1. Line a 20 x 20 cm baking dish with baking paper/ greaseproof paper (8 x 8 inch).

2. Empty the tin of sweetened condensed milk into a microwavable container (with a lid) – minimum 1.25 L / 1 1/4 quart one. 3. Break up the white chocolate and add it to the condensed milk – Don’t stir.

4. Microwave on full effect for 1 1/2 minutes, then stir.

5. Microwave on full effect for another 1 1/2 minutes, then stir.

6. Microwave for an additional four minutes, stirring every minute. (So 7 minutes in the microwave in total)

At about this point you should notice that the texture has changed. The mix starts to resemble a light fluffy mousse, or sponge mix, full of bubbles – stir through these until it is smooth and glossy again.

Keep an eye on your fudge for the final minutes in the microwave, depending on the size of your microwave dish you may see the lid start to rise during the last 30 seconds. If this happens, take it out and stir it before it pours over the sides – you’ll have a lot more fudge and a lot less mess!

You’ll notice that the color of the fudge changes as it caramelizes, this is the first indicator that it’s nearly ready. You should also notice that after having bubbled up 4-5 times the mix thickens considerably. When you see that it’s thickened and it’s caramel in color, it’s ready to take out.

If you want to use dark – or milk chocolate instead, you’ll notice the process goes a little quicker. Our microwaves are all a little different, but to guarantee perfect results when using a darker chocolate just make sure your fudge mix has bubbled up and become ’spongy’ two to three times, then you’re set.

white chocolate caramel gingerbread fudge


7. Pour the fudge into the pre-prepared baking dish, then sprinkle over the crushed ginger biscuits and gently stroke over them with the back of a spoon to secure them into the fudge. Another way to do it, is to pour half of the fudge into the dish, sprinkle the crushed ginger biscuits over, then slowly pour the other half of the fudge in. That way you get a layer of biscuit through the middle of the fudge.

8. Cool the fudge in the fridge for a couple of hours, then lift the baking paper and fudge out of the tray and use a sharp knife to cut it into 36 pieces.

9. Store refrigerated. And take them out 15 minutes or so before serving. …Voila!

white chocolate caramel gingerbread fudge


In Sweden they say ginger biscuits make you kinder. A wonderful excuse for grandparents to offer their grandchildren endless supplies. Do you have any stories or traditions with gingerbread at Christmas?

white chocolate caramel gingerbread fudge

white chocolate caramel gingerbread fudge

Linking White Chocolate Caramel Ginger Biscuit Fudge with #TastyTuesdays, #CookBlogShare, #WeekendBlogHop #MumsTake5, #FestiveFoodFriday & #ShareWithMe

white chocolate caramel gingerbread fudge

For more delicious fudge check out:

Salted Dark Chocolate Licorice Fudge

Individually wrapped pieces of White Chocolate Cranberry Fudge

And this unbelievable White Chocolate Cranberry Fudge Cheesecake with a Roasted Pecan Biscuit Base.


  1. Another excellent recipe. Looks so delicious… I am now on a New Year health kick so I can only gaze at lovely sweet treats on the computer and salivate… Thanks for linking to #CookBlogShare and a very happy 2015!

    • Ooh yes! I know all about those January moments! We have a LOT of birthdays to celebrate in January, so ’healthy’ usually waits until Feb!

  2. I just read out the title of this post to my husband (aka Mr Sweettooth) and his reply was simply: ”badass”. And I think he may be right – these sound amazing and I will be having a go at making them over the holidays for sure!
    #sharewithme #tastytuesday

  3. I make my grandma’s fudge recipe every year… but I have got to give this a try too. It sounds like such a delicious combination!

    Thanks for sharing (and for linking up to the #Christmasbloghop)!

    Wishing you a lovely weekend and a Merry Christmas!

    • Thanks Jennifer – A Christmas fudge tradition sounds fantastic! We’ve just initiated ours… I’m looking forward to it for years and years to come. Maybe my grandchildren will be making Grandma’s fudge too 🙂


  4. I’d love to have those little sunshine to perk me up on a very cold night or day. 🙂
    Thanks for sharing this lovely recipe! ♥

  5. These look really good! I have a feeling if I make them I’ll be eating them all myself before anyone else gets a look in… #cookblogshare

  6. Great minds think alike on the fudge this week. Although your food styling is WAY better than mind. Looks amazing. Way to go. and sounds delicious. Love a good recipe on SWM. Thank you so much for linking up to Share With Me and for all the amazing linky support in 2014! I can’t thank you enough. Happy Holidays! #sharewithme

  7. I’ve been looking for something very un-French to take to the in-laws (as well as mince pies) this Christmas and this looks perfect. I’ll give it a go on the weekend. (And I might just try a few of your other fudge recipes too!) Happy Christmas Steph! #TastyTuesdays

    • It’s the perfect little cheat!! And such a simple recipe with only two basic ingredients!! We really have gone fudge crazy here 🙂

Leave a Comment

Your email address will not be published. Required fields are marked with *.