Cookie Cutter Fudge

Chocolate Covered Christmas ~ Day 3

My mom is the master of chocolate fudge in our family. She makes it better than anyone I know. I have tried to make her recipe, and I have failed. I just can't get it right. She has that special touch. Lucky for me, I live near her so I just ask her to make it for me when I want some. She doesn't mind at all! Last year, I found a recipe for Cookie Cutter Fudge on the Betty Crocker website. It looked simple, so I tried it. It is now my go-to fudge recipe when I'm in a pinch. It's so easy to make. You don't need a candy thermometer, just a microwave. It's great for giving too. I pour the fudge into copper cookie cutters from Williams-Sonoma and wrap them in a cellophane bag. Perfect hostess gift! The most important thing is that it tastes amazing. It's a great recipe to add to your chocolate collection!

Cookie Cutter Fudge

Author: Adapted from Becky Crocker
  • 1 1/2 cups chocolate chips
  • 1 cup peanut butter chips
  • 1 can (14 oz) sweetened condensed milk
  • 2 tablespoons butter
  • 1 teaspoon vanilla
  1. Place cookie cutters on a sheet of foil. Wrap foil securely around bottom and sides of cookie cutter. Lightly spray inside of cookie cutter with cooking spray. Place on cookie sheet.
  2. In a microwavable bowl mix chocolate chips, peanut butter chips, milk and butter.
  3. Microwave uncovered on high 1 to 2 minutes, mixing every 30 seconds, until chips are almost melted. Stir in vanilla.
  4. Pour mixture into cookie cutters, filling to tops of molds OR pour into small rectangular pan.
  5. Refrigerate uncovered 2 hours or until firm.
  6. Decorate with icing and candies ( optional ).
  7. For molded fudge - carefully remove foil and gently press fudge out of molds OR wrap fudge in cookie cutter with plastic and tie with ribbon.
  8. For pan fudge - cut into squares to serve or package.


Leslie xo 

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