In addition to passing out boatloads of salted cashew chocolate toffee as holiday gifts, I also made Christmas-themed cupcakes and cookies-n-cream fudge to switch it up a bit.
The cupcakes were half carrot cake with cream cheese frosting and half chocolate cake with vanilla cream frosting. The mini cupcakes were decorated with holly's and the regular sized cuppies had decorated candy canes on top. Super cute and incredibly tasty!
Fudge was a major lesson in the first module of my culinary program. While fudge uses very basic ingredients to make, it can be an extremely temperamental process to produce perfect, creamy fudge.
I realized this after it took me 3 times in school to master making delicious fudge. All the temperatures must be exact for cooking and then the cooling process is very precise. Most recipes require the text book step by step instruction to produce a baked good, however, I found a fudge recipe that completely strays from the norm. This cookies-n-cream fudge recipe is most definitely NOT textbook and cuts all the corners to produce perfectly creamy, half the labor, fudge. Where did I find this, you ask? Nestle's Very Best Baking site. Yep, who would have thought! As long as this post never finds its way back to my module 1 chef instructor, I should be alright. This recipe is simplicity at its best. When there's a will, there's a way...
- 3 cups granulated sugar
- 3/4 cup (1 1/2 sticks) butter or margarine
- 2/3 cup (5 fl.-oz. can) NESTLÉ® CARNATION® Evaporated Milk
- 2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Premier White Morsels
- 1 jar (7 oz.) marshmallow crème
- 1/2 cup finely crushed cream-filled chocolate sandwich cookies
- 1 teaspoon vanilla extract (optional)
- 1 cup crumbled cream-filled chocolate sandwich cookies
LINE 9-inch-square baking pan with foil.
COMBINE sugar, butter and evaporated milk in medium, heavy-duty saucepan. Bring to a full rolling boil, stirring constantly. Boil, stirring constantly, for 3 minutes. Remove from heat.
STIR in morsels, marshmallow crème, finely crushed cookies and vanilla extract. Pour into prepared pan. Sprinkle crumbled cookies on top. Gently swirl cookies into fudge using a knife without touching bottom of pan. Refrigerate for 1 hour or until firm. Lift from pan; remove foil. Cut into 48 pieces. Store in airtight container in refrigerator.