Sunday, December 11, 2011

Christmas Fudge

I don't know about the rest of you, but fudge is pretty much a staple for me when it comes to holiday baking.  I'm not opposed to any variations (although I think chocolate mint might be my favorite), but when my friend Rachelle specifically requested that we make peanut butter fudge, she didn't have to twist my arm!

I know there are so many variations, but I love this recipe - it only requires 6 ingredients and is finished in 15 minutes or less.  Most recipes, including this one, ask that you pour the fudge into an 8x8 pan to make the standard, thick squares of fudge. I prefer to pour the fudge into a small 10x15 jellyroll pan and then smooth it out as evenly as possible using a large sheet of wax paper.  Once it's cooled and the fudge has completely set, I like to cut the fudge into fun shapes using small cookie cutters.  In the fall I made pumpkin fudge and cut it out into the shape of leaves...


So it was only fitting that in the spirit of Christmas, we turned our peanut butter fudge into Gingerbread Men.


If you want to really get crazy, you can use a toothpick to poke holes for buttons and eyes (and drag it for the mouth), and fill the holes with nonpareils.

One thing you'll find is after cutting out your first round of gingerbread men, you'll have a lot of "scraps" left over.  The great thing about fudge is that it's extremely pliable, so just combine the scraps, roll it out between 2 sheets of wax paper and continue on the cutting process!  Enjoy!

1 comment:

  1. TIRSH - as usual - AMAZING - all of it. Just awesome. You are so stinkin' talented!!! Love it!

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