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Hank's Hankerings: Gingerbread Fudge

By Hank the Burro, CT State Grange Mascot

  DECEMBER 17, 2018 --

Fudge is one of those sweets that only seems to get made around the holidays.  Fudge is easy to make, Delicious, and always makes for a successful homemade gift.  It’s also a welcome sight on the refreshment line at December Grange meetings!  Here’s a couple of easy Fudge recipes you may want to add into your holiday baking rotation.


Gingerbread Fudge from Delish


12 oz. white chocolate, melted

1 c. sweetened condensed milk

1 tsp. ground nutmeg

1 tsp. ground cinnamon

1 tsp. ground ginger

1/2 tbsp. Red nonpareils

1/2 tbsp. green nonpareils

DIRECTIONS: In a large bowl, mix together melted white chocolate and sweetened condensed milk. Add nutmeg, cinnamon, and ginger and stir until combined. Stir in almost all nonpareils (leave some to sprinkle on top) until combined. Using a spatula, transfer fudge into a parchment-lined glass baking dish and smooth over top. Sprinkle with remaining nonpareils and let sit until firm, at least one hour. (Transfer to the fridge to speed up the process.) Cut into squares and enjoy.

SOURCE: www.delish.com/cooking/recipe-ideas/recipes/a45064/gingerbread-fudge-recipe/


Christmas Swirl Fudge by Betty Crocker


1 bag (12 oz) white vanilla baking chips (2 cups)

1 container Betty CrockerTM Rich & Creamy vanilla frosting

Betty CrockerTM green and red gel food colors

DIRECTIONS: Line 8-inch square pan with foil, leaving foil overhanging at 2 opposite sides of pan; spray foil with cooking spray. In large microwavable bowl, microwave white chips uncovered on High 1 minute. Spoon frosting over chips. Microwave on High 30 seconds; stir. If necessary, continue to microwave in 15-second increments until mixture can be stirred smooth. Place 3/4 cup fudge mixture into each of 2 small bowls, leaving remaining untinted fudge mixture in bowl. Tint 1 bowl green and 1 bowl red by stirring in each food color to desired color. Drop heaping tablespoons of green, red and white fudge mixture in bottom of pan to create random pattern. Pull table knife through layers for marbled design. Refrigerate uncovered until set, about 1 hour. Remove from pan by lifting foil; peel foil away. Cut into 8 rows by 8 rows. Store covered in refrigerator.

SOURCE:  www.bettycrocker.com/recipes/3-ingredient-christmas-swirl-fudge/3ef86c5f-12cb-4479-855e-1a86cf482f19

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