Prepare the fudge base: Begin by placing the cookie butter, white chocolate chips, and sweetened condensed milk into a small saucepan. Set the saucepan over low heat. This gentle heat will allow the ingredients to melt slowly, blending together without burning. Stir the mixture frequently with a spatula or wooden spoon to prevent sticking and ensure the ingredients are well combined. The white chocolate chips will gradually melt into the creamy cookie butter, creating a smooth, silky texture. The sweetened condensed milk adds just the right amount of sweetness and creaminess to the fudge, making it rich and indulgent.
Incorporate the spice: Once the mixture has completely melted and is smooth, stir in the gingerbread spice (or a combination of cinnamon and ginger if you prefer). The gingerbread spice will infuse the fudge with that signature warm, festive flavor that’s perfect for the holiday season. If you like a more pronounced spice flavor, feel free to add a little extra. Stir until the spice is fully incorporated into the fudge mixture, and the entire batch is evenly flavored.
Pour the fudge: Line a small baking dish (an 8×8-inch dish works well) with parchment paper, leaving a bit of an overhang for easy removal later. Pour the melted fudge mixture into the prepared dish, spreading it into an even layer with a spatula. Be sure the fudge is evenly distributed to ensure consistent texture in each bite. The fudge will set nicely once it cools, and the parchment paper will make it easy to lift the fudge out when it’s ready to cut into squares.
Add the topping: If you’re using crushed gingerbread cookies for added texture and flavor, sprinkle them evenly over the top of the fudge. The crunchy cookies provide a delightful contrast to the smooth, creamy fudge. If you don’t have gingerbread cookies on hand, you can omit this step or use another type of crushed cookie for variety, but gingerbread cookies will enhance the overall holiday feel of the treat.
