This fudge recipe is something I came across years ago. I must have jotted down the ingredients and forgot about source or steps. Actually it might be one of those where I made up the fudge, thought it was awesome, and then tried to recall what I had just done to achieve the awesome results.
Either way it is very quick to make and has only two really important ingredients. It is our quick-fix, ready in minutes recipe.
While making variations on this recipe, a couple of batches failed to set firm. Thinking about it, I couldn’t remember the last time we waited for it to set. Tall Dark & Handsome and myself are typically overcome by our desire for fudge and we often dive in before it cools. We cut our warm fudge into soft, melty blocks. If you are patient then this fudge will be set by the 2nd day but it will always be a little soft.
As it turns out I make fudge filling and frosting. Not actually fudge at all but still very tasty and very adaptable. Truthfully I feel a little worse about myself because it means that I have been eating frosting with a spoon. If you get past eating gooey blocks of sweetness and spoons full of fudge then I highly recommend you use this as a cookie filling. These are Peppermint Fudge filled Snowflakes.
To make the fudge filled snowflake cookies I used my childhood favorite sugar cookie. The recipe is brought to you by Cookie Monster and Sesame Street. You could also use gingerbread dough or any other firm rolled cookie dough to make fudge filled cookies.
There are a number of ways to successfully get the fudge to the cookie. The gingerbread fudge (in the Gingerbread-man cookies) was poured thin and allowed to cool. Then using the same cookie cutter to cut the dough, cut-outs were made from the fudge. The cutout fudge is then sandwiched between two freshly baked cookies. *I recommend this technique because it yields prettier results. Snowflake example below.
The peppermint fudge in the snowflake sandwiches pictured above was spread onto cool cookies while the fudge was still warm.
This fudge filling recipe is very adaptable. Here I used peppermint to give it flavor. To achieve gingerbread qualities I added molasses and spices. If chocolate filling is desired than substitute up to ¾ of the chips with chocolate chips.
Peppermint Fudge Filling
- 2c white chocolate chips
- 1 can sweetened condensed milk
- 1/2t peppermint extract
- 1/4c crushed peppermint candies (optional)
Over low heat, or in a double boiler, melt together the chips and sweetened condensed milk. Stir until smooth. Remove from heat. Add peppermint extract and ½ the crushed candy. Beat with a wooden spoon until the mix begins to thicken and cool. Spread fudge onto cookies or optionally pour onto a sheet of greased waxed paper. Top poured fudge with remaining crushed candy.
Assemble fudge filled sandwich cookies by layering peppermint fudge cut-outs on the back side of one cookie. Top with a second cookie and gently press the sandwich together. When working with large cookies take care to assemble on a flat surface and press together using even pressure with the back of a flat spatula.
The assembled cookies (worth at least 3 small cookies in the cookie swap!) can be held for up to 5 days in an air tight container.