Looking for a simple festive treat to enjoy this Christmas? These Gingerbread Fudge Squares are quick to make, require no baking, and deliver bold, seasonal flavours in every bite. If you're looking for other festive treats, consider exploring items like Christmas Postal Brownie Box for additional seasonal inspiration.
This recipe uses pantry staples, making it an affordable option for a holiday treat. The warm ginger and cinnamon provide a classic Christmas twist without needing complicated techniques or equipment.
Follow these steps to make your Gingerbread Fudge Squares. While you're here, you might also like our guide on creating desserts perfect for gifting, such as the Luxury Afternoon Tea Box.
Ingredients
- 300g digestive biscuits
- 150g unsalted butter
- 200ml condensed milk
- 2 tbsp golden syrup
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- 1 tsp vanilla extract
- A pinch of salt
- 100g white chocolate (optional, for drizzling)
Equipment
- Mixing bowl
- Saucepan
- Wooden spoon
- 20cm square baking tin
- Greaseproof paper
Steps
- Line your baking tin with greaseproof paper, ensuring it covers the edges for easy removal later.
- Crush the digestive biscuits into a fine crumb. Use a rolling pin or food processor for even results.
- In a saucepan, melt the butter, golden syrup, and condensed milk over low heat. Stir constantly to combine as it warms.
- Once melted and smooth, add the ground ginger, cinnamon, and salt. Stir well to ensure even distribution of the spices.
- Remove the pan from the heat. Stir in the vanilla extract.
- Add the crushed biscuits to the saucepan. Mix thoroughly until every crumb is coated with the spiced mixture. For more indulgent no-bake recipes, check out our Mixed Box of Rocky Road collection.
- Transfer the mixture into your prepared tin. Press down firmly using a spatula or the back of a spoon to create an even layer.
- Let the mixture cool to room temperature. Then, refrigerate for two hours or until fully set.
- If adding a chocolate drizzle, melt the white chocolate in a heatproof bowl over a pan of simmering water. Drizzle it over the set fudge. Allow the chocolate to harden in the fridge before slicing.
- Cut into small squares for serving. Store in an airtight container in the fridge for up to one week.
Why This Recipe Works
This no-bake recipe is quick to assemble. The crushed biscuits provide structure, while the golden syrup and condensed milk hold everything together. Spices add warmth and distinct festive flavours. Adding white chocolate is optional but can elevate the squares further.
Making this recipe works well as a family activity. A child can help crush biscuits or press the mixture into the tin, while an adult handles the heating step. Clean-up is minimal, as you only need one saucepan and a mixing bowl.
If you prefer darker flavours, swap the digestive biscuits for ginger biscuits or use dark chocolate instead of white.
Cost Breakdown
- Digestive biscuits: £0.50
- Butter: £1.20
- Condensed milk: £1.50
- Golden syrup: £0.75
- Spices: £0.40 (for the quantities used)
- White chocolate: £0.80 (optional)
Total: Approximately £5.15 for about 16 squares
This makes it an affordable option for a party platter or as homemade gifts. Package them in small boxes or cellophane bags tied with string for a thoughtful gesture.
Questions to Consider
- Have you tried similar no-bake recipes before?
- Would you swap any ingredients to suit your preferences?
- How would you personalise these squares for gifting?
Try these Gingerbread Fudge Squares this season. Quick, simple, and packed with festive flavour, they are a reliable addition to your holiday baking list.
