Gingerbread Cookie Butter Fudge Recipe

Chill and Serve

5. Chill the fudge: Place the prepared dish in the refrigerator and chill for 2 to 3 hours, or until the fudge is firm to the touch. The fudge will become more solid as it cools, developing its dense, melt-in-your-mouth texture. Allowing the fudge to chill for the full 2 to 3 hours ensures it cuts cleanly into squares, making it easier to serve. For quicker results, you can also chill the fudge in the freezer for about 30 minutes, but be sure to check that the fudge doesn’t freeze too hard.
6. Slice and serve: Once the fudge is firm and set, remove it from the refrigerator. Use the parchment paper overhang to lift the fudge out of the dish and onto a cutting board. Use a sharp knife to cut it into small squares or bars. The fudge should have a smooth, creamy texture that melts in your mouth with a burst of warm, spiced flavor from the gingerbread spice and cookie butter. Serve the fudge as a festive dessert for your next holiday gathering or package it up as a thoughtful homemade gift.

Storage and Tips

This Gingerbread Cookie Butter Fudge can be stored in an airtight container in the refrigerator for up to 2 weeks. The fudge will stay fresh and maintain its creamy texture for several days, making it perfect for snacking or gifting. If you prefer to store it for a longer period, you can freeze the fudge. Simply wrap it tightly in plastic wrap and place it in a freezer-safe container. When ready to enjoy, thaw it in the refrigerator for several hours before serving.

If you’d like to experiment with flavors, you can add other holiday spices like nutmeg or cloves for a unique twist on this classic treat. For a slightly different texture, try using milk chocolate chips instead of white chocolate. However, the white chocolate and cookie butter combination is ideal for the creamy, melt-in-your-mouth experience that this fudge is known for.