Microwave Gingerbread Fudge

Prep time: 10min
Total time: 30min
Makes: 25 pieces
2 cans
sweetened condensed milk
300 mL each
1½ cups
firmly packed light brown sugar
375 mL
1⅓ cups
unsalted butter, at room temperature
325 mL
2 tsp
ground cinnamon
10 mL
2 tsp
ground ginger
10 mL
½ tsp
ground nutmeg
2 mL
½ tsp
2 mL
2 tsp
vanilla extract
10 mL
Per serving (1 piece):
12 g
saturated fat
7 g
31 g
31 g
3 g
35 mg
90 mg


  1. Line 9 x 9-in (23 x 23-cm) square pan with parchment paper, allowing for overhang. Place sweetened condensed milk, brown sugar, butter, cinnamon, ginger, nutmeg and salt in large microwaveable bowl. Microwave on HIGH about 8 to 10 min., whisking every 2 min., until mixture has thickened and caramelized. To check for doneness, drizzle spoonful of mixture onto a plate, allow to cool and pinch together. If it is flexible but firm enough to hold its shape, continue to step 2. Otherwise, continue to microwave in 2-minute intervals until spoon test yields a fudge-like consistency.

  2. Using oven mitts to handle the hot bowl, remove from microwave and stir in vanilla extract. Scrape mixture into prepared pan, smoothing top with a spatula or the back of a spoon. Cool completely at room temperature. Use overhanging parchment, lift fudge from the pan before slicing into 25 pieces.


To make festive boozy gingerbread fudge, add 1 tbsp (15 mL) brandy along with the vanilla extract.