Christmas Cookie Fudge

Katherine Frankstone, owner of Grey Ghost Bakery, shared this recipe with us.  One of her favorite family traditions is to make old-fashioned fudge using a recipe from her Aunt Sally.  But Katherine elevates that recipe to a whole new level by baking up the sparkly Christmas Cookie Fudge using the amazing Grey Ghost Bakery Chocolate Mint Cookies.  All of us at Foodlyn are obsessed with these cookies, so you can imagine what happens in the office when word gets out that a pan of Christmas Cookie Fudge is in the oven!


Makes 20-24 pieces of fudge


    1. Spray an 8x8 inch baking pan with non-stick spray or grease with butter
    2. Place the sugar, cocoa powder and whole milk in a saucepan and stir to combine
    3. Bring the mixture to a slow boil, stirring constantly. As soon as it boils, stop stirring. Reduce the heat as needed to keep a steady, slow boil
    4. Let the mixture boil until it reaches 238 degrees or the sugar reaches a ‘soft-ball’ stage.*
    5. Remove the sugar mixture from the heat and let cool to 110 degrees
    6. Add the butter and vanilla. Using a wooden spoon, beat the fudge until it is thickened and is no longer shiny
    7. Spread the fudge into the prepared pan
    8. Sprinkle the cookies over the fudge and push down so the crumbs stick into top layer of the fudge
    9. Place in the fridge to firm up, at least 4 hours
    10. Remove from the fridge and slice into 1 inch squares. Sprinkle with red or green decorating sugar. Serve squares in small paper candy cups

*To learn how to determine the soft-ball stage in candy making, you can find more information here.

Recipe and photo shared with the permission of Katherine Frankstone 


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