Gingersnap Fudge
This white chocolate ginger snap fudge is rich, creamy, and spiced with crushed ginger snap cookies for the perfect holiday twist. With only a few ingredients and no oven required, this is one of those Christmas no bake treats you’ll make again and again.
Ingredients
- 3 cups white chocolate
- 1 can sweetened condensed milk 14 ounces
- 1 tsp vanilla
- 1/8 tsp salt
- 3/4 cup chopped gingersnap cookies
Instructions
- Line an 8x8-inch baking pan with parchment paper, leaving some overhang on the sides so you can easily lift the fudge out once it’s set.
- Measure out about 3/4 cup chopped ginger snap cookies. You’ll want a mix of textures with some fine crumbs and some small chunks.
- In a medium saucepan, combine the white chocolate chips and sweetened condensed milk over low heat. Stir constantly until the mixture is smooth and creamy. Don’t rush this step; white chocolate can scorch quickly if the heat is too high.
- Once melted, remove the pan from the heat. Stir in the vanilla extract and a pinch of salt to balance the sweetness.
- Gently fold about 2/3s of the crushed ginger snaps into the warm fudge mixture. This ensures the spiced cookie flavor runs throughout every square.
- Pour the mixture into your prepared pan and spread it evenly with a spatula.
- Sprinkle the remaining cookie crumbs on top, pressing them lightly into the surface so they stick.