Gingerbread Cookie & Coffee Fudge Recipe

Gingerbread Cookie Coffee Fudge

Nothing beats a homemade gift at Christmas, don’t you agree? We’ve worked with the talented Sarah’s Healthy Bakes to bring you the perfect gift idea for this year: Gingerbread Cookie Fudge. Soft fudge dotted with crunchy gingerbread pieces and a slight coffee hint. Sprinkle with festive cheer, cut into squares and package up for a unique homemade gift which shows you care, but without costing a bomb.


1 can condensed milk

500g white chocolate

2 tsp ground ginger

1/2 tsp ground nutmeg

1/2 tsp cinnamon

2 heaped tbsp Little’s Gingerbread Cookie Coffee

120g icing sugar

100g gingerbread biscuits

Festive sprinkles to decorate


Line a loaf tin with parchment paper (a square brownie tin will work too but your pieces will be shallower)

Break up the white chocolate into small pieces and add to a large saucepan with the condensed milk, ginger and nutmeg. Melt together over a low heat, stirring regularly

Take off the heat and dissolve the coffee in 2-3 tbsp boiling water

Add to the coffee mixture to the pan and stir

Stir in the icing sugar, followed by the gingerbread biscuit chunks

Spoon into the lined tin and smooth the surface

Add festive sprinkles, pressing in a little

Refrigerate for 4 hours or overnight before cutting into squares