Festive Fudge Sampler

 I've spent the past few weekends in the kitchen doing some serious holiday baking. Two weekends ago, I was making batch after batch of cookie dough. It's easy to make ahead and freeze to allow for baking later when time allows. This past weekend, I switched gears and went into fudge production. I made 4 different varieties of fudge using just one base recipe. I love it when a recipe is versatile and allows for consistent results; therefore, I usually use the tried and true Fantasy Fudge recipe on the back of Kraft Jet-Puffed Marshmallow Cream jar. I just switch out a few of the ingredients to get the fudge flavor I'm looking for. For Christmas, I wanted to incorporate the flavors of the season, so I made Ginger Snap, Eggnog (my favorite), Cinnamon and Créme de Menthe fudge. I was pleased with the results, so I'm sharing my adaptations here:

Ginger Snap Fudge

Ginger Snap Fudge
3 cups granulated sugar
3/4 cup unsalted butter
One 5 oz. can of evaporated milk (not sweetened condensed milk)
1/2 cup Biscoff spread or Trader Joe's Speculoos Cookie Butter
One 12 oz. bag of white chocolate chips
One 7 oz. jar of Marshmallow Creme
1 tsp. butterscotch flavoring
10-15 Ginger Snaps cookies (crushed)

Prepare a 9-inch square baking dish with parchment paper or foil. I usually spray it with a little cooking spray to help prevent fudge from sticking to the paper when I'm removing it. Set the dish aside.

In a saucepan, combine sugar, butter and evaporated milk and bring to a boil over medium heat. Cook for 4 minutes, stirring constantly (very important, otherwise your ingredients will scorch quickly --speaking from experience, here!) Stir in the Biscoff spread, the bag of white chocolate chips, the marshmallow creme and butterscotch flavoring. Stir until thoroughly mixed.

Pour this in to the baking dish and add crushed ginger snaps cookies on top (You can also mix some into the fudge before pouring if desired). I wanted to be able to see the ginger snaps on top, so I just added them after pouring into the pan.

Allow to set in the fridge for a few hours. After the fudge is firm, remove from pan and cut into squares as desired.

Eggnog Fudge


Eggnog Fudge
3 cups granulated sugar
 3/4 cup unsalted butter
5 oz Eggnog
One 12 oz. bag of white chocolate chips
One 7 oz. jar of Marshmallow Creme
1 tsp. rum flavoring
1 1/2 tsp. ground nutmeg

Prepare as listed for Ginger Snap fudge, omitting the biscoff and substituting the evaporated milk with eggnog and rum flavoring for butterscotch. Sprinkle nutmeg into the mix and stir well.

Pour into the prepared pan and sprinkle a bit more nutmeg on top.

Allow to set and cut into squares.

Cinnamon Fudge


Cinnamon Fudge
2 cups granulated sugar
1 cup brown sugar
3/4 cup unsalted butter
5 oz evaporated milk
One 10 oz. bag of cinnamon chips
One 7 oz. jar of Marshmallow Creme
1 tsp. vanilla
1 1/2 tsp. cinnamon
Chopped Pecans (optional)

Prepare as listed for Ginger Snap fudge, omitting the biscoff. You'll also substitute 1 cup of white sugar with brown sugar. Substitute white chocolate chips with cinnamon chips. Substitute butterscotch with vanilla. Sprinkle cinnamon into the mix and stir well. Add chopped pecans into the mix if desired.

Pour into the prepared pan and sprinkle a few chopped pecans on top.

Allow to set and cut into squares.

Créme de Menthe Fudge

Créme de Menthe Fudge
3 cups granulated sugar
3/4 cup unsalted butter
5 oz evaporated milk
One 10 oz. bag of Andes Créme de Menthe baking chips
One 7 oz. jar of Marshmallow Creme
1 tsp. peppermint flavoring
8 crushed Andes Créme de Menthe cookies

Prepare as listed for Ginger Snap fudge, omitting the biscoff. Substitute white chocolate chips with Créme de Menthe chips. Substitute butterscotch flavoring with peppermint flavoring. Mix a few of the crushed cookies into the fudge mixture.

Pour into the prepared pan and add a few more crushed cookies on top.

Allow to set and cut into squares.