Cookie Cutter Fudge – makes super cute gifts!

…….gifts made from creamy chocolate fudge and oh so easy to make!

 I love to come up with homemade things to give as gifts, especially at Christmas time, and so it was that  homemade fudge made into cookie cutters was born!  My young daughters (at the time) loved helping to make these to give to their flute and piano teachers as well as Sunday school teachers and youth leaders. 

Number one, This is a really easy no-fail fudge recipe!  Number two, one recipe makes alot of cookie cutters!   And lastly ….. You can really have A LOT of fun decorating these fudge filled cookie cutter gifts…… but I tried to restrain myself and keep it simple! 🙂

For the snowflake fudge, I just used white pearl jots & snowflake sprinkles is all, and for the candy cane just red and white jots (which are just the common elongated sprinkle we all know).

You can decorate a cute snowman  or a gingerbread man very easily with any fun sprinkles you have on hand.  We used snowflake sprinkles for snowman eyes. We also used snowflakes standing on end for ginger man’s eyelashes, arms and feet lines. We used red jot sprinkles for their mouths, and some pearl tiny white balls for buttons on both.  To make the snowman’s hat look slightly black, I had some tiny tiny black sprinkle balls and shook a few on hat to give it a blackish look to it. You might wonder why some one gets black sprinkles….well there perfect for center of sunflowers, daisys, hats and great for feet or shoes!

Note:  Make sure you add your decorative sprinkles before the fudge cools or they won’t stick to the fudge.

Here’s the Creamy Chocolate Fudge Recipe:

2  1/4 cups  white granulated Sugar
1  1/4 cups real butter
5 oz can – Evaporated milk
1 cup heaping Semi sweet chocolate chips
7 oz jar -marshmallow creme
1 teaspoon vanilla extract
1 cup chopped walnuts (optional)
Combine sugar, butter & evap. milk and bring to full rolling boil- stirring constantly.
Boil 5 min or until 234 degrees is reached – stirring constantly.
Remove from heat and quickly stir in chocolate chips just until melted and then
quickly add in marshmallow, nuts and vanilla and beat/stir hard with a wooden spoon until its all incorporated well and smooth. (or if you like the rocky road kind of fudge you can stop stirring before the mallow and choc chips are fully blended in 🙂
Next you pour or spoon the very warm fudge into the cookie cutters, that you washed and dried ahead and set on top of a piece of parchment paper. (In the photo I have a cookie sheet under my parchment paper so I could easily move them when we were finished.)
Now decorate the tops of the fudge using sprinkles and other fun candies. (see my photos for fun ideas)
Cool at room temp. (for creamy fudge don’t refrigerate right away but let cool at room temp!)
Put completely cooled fudge-filled cutters into small cellophane bags and tie with a ribbon and a tag for giving.
Store in cool place.
This makes up about 7-8 medium sized cookie cutters.  Give them within a week of making.

Note:  The snowman’s hat is just tiny black ball sprinkles, the candy cane is red and white jots in a pattern, the trees are green jot sprinkles that were mixed with red ball sprinkles, and the angel is white pearl sprinkles. Yes they are that easy! This fudge recipe is the common recipe you often find on the back label of evaporated milk or on a marshmallow creme jar. I have found this fudge one works really well for cookie cutter fudge.

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Cookie Cutter Fudge - makes super cute gifts!

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Ingredients

• 2 1/4 cups white granulated Sugar
• 1 1/4 cups real butter
• 5 oz can – Evaporated milk
• 1 cup heaping Semi sweet chocolate chips
• 7 oz jar -marshmallow creme
• 1 teaspoon vanilla extract
• 1 cup chopped walnuts (optional)

Instructions

Combine sugar, butter & evap. milk and bring to full rolling boil- stirring constantly.
Boil 5 min or until 234 degrees is reached – stirring constantly.
Remove from heat and quickly stir in chocolate chips just until melted and then quickly add in marshmallow, nuts and vanilla and beat/stir hard with a wooden spoon until its all incorporated well and smooth. (or if you like the rocky road kind of fudge you can stop stirring before the mallow and choc chips are fully blended in 🙂
Next you pour or spoon the very warm fudge into the cookie cutters, that you washed and dried ahead and set on top of a piece of parchment paper. (In the photo I have a cookie sheet under my parchment paper so I could easily move them when we were finished.)
Now decorate the tops of the fudge using sprinkles and other fun candies. (see my photos for fun ideas)
Cool at room temp. (for creamy fudge don’t refrigerate right away but let cool at room temp!)Put completely cooled fudge-filled cutters into small cellophane bags and tie with a ribbon and a tag for giving.
Store in cool place.
This makes up about 7-8 medium sized cookie cutters.  Give them within a week of making.

Notes

The snowman’s hat is just tiny black ball sprinkles, the candy cane is red and white jots in a pattern, the trees are green jot sprinkles that were mixed with red ball sprinkles, and the angel is white pearl sprinkles. Yes they are that easy! This fudge recipe is the common recipe you often find on the back label of evaporated milk or on a marshmallow creme jar. I have found this fudge one works really well for cookie cutter fudge.

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