Posted by: Rachael | January 6, 2011

gingerbread fudge

Oh the weather outside is frightful…but the kitchen smells so delightful…

Yes, yes, my kitchen does smell delightful – and so can yours if you drop what you’re doing right now and go make this fudge. This is a Martha Stewart recipe that I adapted for my brother’s birthday, and boy am I glad he loves gingerbread!

It’s simple. It’s sinful. And it involves ample amounts of these guys…

LOVE.

Why are you still here?? Go gather your ingredients and get started immediately! What exactly do you need to make this fudge happen, you ask? Here, I’ll show you:

First, get your pan ready to go. I bought a special pack of fudge pans, but you could use a rectangular cake pan too. You’ll want to make sure you butter the pan really well, then line it with parchment paper and butter that as well. This fudge tends to stick.

Once you’ve got that set aside, combine 1/2 stick of butter, 3 cups of mini gingerbread men marshmallows (you can use regular minis or any kind you want, but these are so cute and taste delish!), 1 cup of granulated sugar, and 1/2 teaspoon of salt in a medium saucepan. Then douse them with 1/2 cup of heavy cream.

Cook the gingy men mixture over medium heat, stirring frequently with a silicone spatula, until the marshmallows melt. This will take a little while so be patient…

Mmm…gooey goodness. But it’s not ready yet….

Almost there!

Success! After all the mallows break down and you start to get the little bubbles (about 10 min later), take the pan off the heat and stir in a 12oz. bag of mini semisweet chocolate chips, and 1/2 teaspoon of vanilla extract. Stir until the chocolate is well combined – the mixture will get very dark – and then pour into the prepared pan.

Immediately sprinkle mixture with crushed up gingerbread cookies – this is key because you want them to stick before the fudge starts to harden. I bought my gingerbread thins at Target – they were thin Archer Farms crisps – and they were healthy, delicious and super easy to crumble. Of course, you could use your favorite gingerbread cookie or nuts as a topping instead.

So good! Let the fudge cool for 30-45 minutes, then refrigerate for at least an hour before serving. If you can resist digging in, I recommend letting it harden overnight. Then, just slice into 1-inch squares and enjoy!

I’m not sure how many of these are actually going to make it to California! Sorry Stevie!! I promise to send you an awesome gift to make up for it! =)

Oh, and a big hand to my cute kitchen helpers…

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