I am not a candy maker. I’ve told you guys that many times. My grandma? An excellent candy maker. Fudge, divinity, you name it, she can make it. And everyone in my family looks forward to the mass quantities that she makes every Christmas. I’m not sure why I didn’t end up with the candy making gene but such is life.

This Maple Pecan Fudge recipe spoke to me because it doesn’t require a candy thermometer. (And¬†because it has maple and pecans, of course. ) Let me tell you, it couldn’t be easier! And the results were so amazing! I could’ve easily gobbled up the entire pan myself. That good.

If you’re like me and haven’t had much luck with candy, you need to do yourself a favor and try this recipe!

Maple Pecan Fudge

adapted from Brown Eyed Baker

Ingredients

2 cups light brown sugar
5 ounces evaporated milk
1 cup unsalted butter
2 cups powdered sugar
1 tablespoon maple syrup
1 cup coarsely chopped pecans

Instructions

  1. Butter an 8x8-inch or 9x9-inch square pan. Line with parchment paper or foil, and butter that; set aside.
  2. In a medium saucepan, combine the sugar, evaporated milk and butter. Bring to a full boil over medium heat. Reduce the heat slightly (no lower than medium-low) and boil for an additional 10 minutes, stirring constantly.
  3. Remove from the heat and stir in the powdered sugar and maple syrup. Transfer the mixture to a standing mixer (or use a hand mixer) and beat the fudge on medium speed until thick and glossy, about 3 minutes. Fold in the pecans and pour the mixture into the prepared pan.
  4. Let the mixture cool to room temperature, then cover tightly and refrigerate overnight. Slice the fudge into 1-inch squares and serve. (Fudge can be stored at room temperature in an airtight container.)
http://fakeginger.com/maple-pecan-fudge-2/

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I am having the worst time coming up with Christmas goodies this year! I always want to make something that just screams CHRISTMAS but I just haven’t stumbled upon much inspiration.

This Cookies & Cream Fudge is what I call Cheater’s Fudge. It’s so easy and turns out delicious every time. You just melt chocolate with some sweetened condensed milk and then fold in your choice of add-ins. I went with Oreo’s but any candy or cookie would work. It’s not going to have the same texture as regular candy thermometer fudge but it’s so easy that you won’t even care!

Cookies & Cream Fudge

Ingredients

18 ounces white baking chocolate
1 (14-ounce) can of sweetened condensed milk
3 cups Oreo cookies, chopped

Instructions

  1. Line an 8 x 8 inch pan with parchment paper.
  2. Put white baking chocolate and sweetened condensed milk in a saucepan over low heat and stir frequently until chocolate is completely melted. Stir in Oreo cookies. Pour mixture into the prepared pan. Refrigerate for 2 hours or until set. Slice and bring to room temperature before serving.
http://fakeginger.com/cookies-cream-fudge/

Cookies and Cream Fudge - only 3 ingredients! I make this every Christmas and it's always a hit!

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