This is a rich and festive fudge that combines the warm spices of gingerbread with creamy marshmallows and white chocolate, plus crunchy walnuts. It’s cut into small squares and is perfect for holiday treats or gifting.
Why You’ll Love This Recipe
I love this fudge because it balances sweet, creamy, and crunchy textures — the marshmallows melt into a soft base, the white chocolate gives richness, and the walnuts add a satisfying bite. The gingerbread flavor gives it a cozy, seasonal twist that makes it special without being fussy.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 ½ cups granulated sugar
½ cup unsalted butter (1 stick)
1 (5‑ounce) can evaporated milk
1 (8‑ounce) package gingerbread marshmallows
1 ½ cups mini marshmallows
12 ounces chopped white chocolate
½ teaspoon vanilla extract
2 cups walnuts, coarsely chopped (divided use)
directions
Line a 9×13‑inch glass baking dish with foil, leaving an overhang for easy removal. Lightly spray with nonstick spray.
In a large saucepan over medium heat, combine the sugar, butter, evaporated milk, gingerbread marshmallows, and mini marshmallows. Stir continuously until the butter and marshmallows are melted.
Bring the mixture to a boil, then continue to boil and stir constantly for 5 minutes.
Remove from heat and immediately stir in the chopped white chocolate and vanilla extract. Stir until the white chocolate is fully melted and the mixture is smooth.
Stir in 1 ½ cups of the chopped walnuts into the fudge mixture.
Quickly spread the fudge into the prepared pan and immediately sprinkle the remaining ½ cup of walnuts over the top, pressing lightly to adhere.
Refrigerate for several hours or overnight until fully set.
Use the foil overhang to lift the fudge out of the pan, then cut into approximately 1‑inch squares.
Servings and timing
Yields: about 40 squares
Prep time: 5 minutes
Active cooking time: ~15 minutes (heating, melting, stirring)
Cooling / setting time: several hours or overnight
Variations
I can swap the walnuts for pecans or almonds if I prefer a different nut flavor.
I might use semi‑sweet chocolate instead of white chocolate for a more chocolatey base.
If I can’t find gingerbread marshmallows, I could use plain marshmallows plus a small amount of gingerbread flavoring or spices (cinnamon, ginger, nutmeg) to mimic the flavor.
For a nut‑free version, I’d omit the walnuts and maybe press some crushed cookies or toffee bits on top.
storage/reheating
Store the fudge in an airtight container in the refrigerator.
It stays fresh for about 1–2 weeks chilled.
For serving, remove it from the fridge about 10–20 minutes before eating to let it soften slightly.
You can freeze the fudge (well wrapped) for longer storage; thaw in the refrigerator before cutting and serving.
FAQs
What kind of marshmallows should I use if I can’t find gingerbread marshmallows?
I use regular marshmallows and then add a touch of ginger, cinnamon, and nutmeg (or gingerbread flavoring) to approximate the flavor. The texture stays the same.
Can I use milk chocolate instead of white chocolate?
Yes — using milk or semi‑sweet chocolate gives a different flavor profile, more chocolatey and less creamy, but it works well depending on your preference.
Why does the fudge sometimes turn out grainy?
If the sugar mixture isn’t boiling steadily or melting fully before stirring in the chocolate, or if it gets overheated, it can crystallize. I make sure to stir constantly, maintain a steady boil, and remove from heat promptly before adding chocolate.
Can I make it without nuts for nut allergies?
Yes — I simply omit the walnuts and optionally replace them with crunchy mix‑ins like cookie crumbs, crushed pretzels, or toffee bits if desired.
How long does it take to set completely?
Usually several hours in the refrigerator, but I often let it chill overnight to be sure it’s fully firm before cutting.
Conclusion
This Gingerbread Marshmallow Fudge with Walnuts is a festive, creamy, and crunchy treat that’s surprisingly easy to make. I enjoy how the gingerbread notes come through and how it holds up well for gifting or holiday dessert trays. Let me know if you’d like a version scaled down or adjusted — I’m happy to help!
A festive holiday fudge made with gingerbread marshmallows, white chocolate, and crunchy walnuts. Creamy, spiced, and perfect for gifting or dessert trays.
Ingredients
1 ½ cups granulated sugar
½ cup unsalted butter (1 stick)
1 (5‑ounce) can evaporated milk
1 (8‑ounce) package gingerbread marshmallows
1 ½ cups mini marshmallows
12 ounces chopped white chocolate
½ teaspoon vanilla extract
2 cups walnuts, coarsely chopped (divided use)
Instructions
Line a 9×13‑inch glass baking dish with foil, leaving an overhang for easy removal. Lightly spray with nonstick spray.
In a large saucepan over medium heat, combine the sugar, butter, evaporated milk, gingerbread marshmallows, and mini marshmallows. Stir continuously until the butter and marshmallows are melted.
Bring the mixture to a boil, then continue to boil and stir constantly for 5 minutes.
Remove from heat and immediately stir in the chopped white chocolate and vanilla extract. Stir until the white chocolate is fully melted and the mixture is smooth.
Stir in 1 ½ cups of the chopped walnuts into the fudge mixture.
Quickly spread the fudge into the prepared pan and immediately sprinkle the remaining ½ cup of walnuts over the top, pressing lightly to adhere.
Refrigerate for several hours or overnight until fully set.
Use the foil overhang to lift the fudge out of the pan, then cut into approximately 1‑inch squares.
Notes
Swap walnuts for pecans or almonds if desired.
Use regular marshmallows and spices if gingerbread marshmallows aren't available.
Omit nuts for allergies and try toffee bits or cookie crumbs instead.
Ensure constant stirring and proper boiling to prevent graininess.
Let the fudge chill overnight for best results before cutting.
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