Merry Christmas! Hope that you and your loved ones have an amazing Christmas together, celebrating the birth of our Savior!

This recipe has been in my Christmas binder since 2010. Then I was looking through an old magazine from 2012 and found the exact same recipe. I decided it was about time that I tried it. The recipe was simple and quick and made a lot. The fudge was rich, creamy and delicious. I decided to cut the fudge into small squares and place inside tiny foil wrappers to make it look a bit more impressive.

But it was great straight out of the pan. This fudge is a bit different than many recipes I’ve seen with the same name. This is really more like dark chocolate fudge with candy cane pieces on top.

I have a hard time with freezing desserts- I’m always afraid that they won’t taste as good later. Plus, we eat the stuff so fast, who has time to freeze it? So fudge is a perfect treat to make since it keeps in the refrigerator for up to two weeks. Make sure that you keep it in an air-tight container, or the candy canes will get sticky.

Peppermint Fudge
4 cups bittersweet or semi-sweet chocolate chips (2-12 ounce packages)
2 – 14 ounce cans sweetened condensed milk
2 T cold unsalted butter
2 tsp vanilla extract
1/4 tsp salt
2/3 cup crushed candy canes, approximately 8

Line 2 – 8″ square baking pans with parchment paper or foil, leaving an overhang on two sides

In a small saucepan, combine the chocolate chips and condensed milk. Cook over low heat, stirring often, until the chocolate has melted and the mixture is smooth. Add the butter, vanilla and salt, and stir until the butter has melted.

Spread the chocolate mixture evenly into the prepared pans and sprinkle with the crushed candy canes, gently pressing into the top of the fudge. Refrigerate until firm, about 3 hours and up to two weeks.

Using the foil overhangs, transfer the fudge to a cutting board and cut into squares.

Cindy

So a sad turn of events happened around here. First the happy part. Jordan was gifted with a box of dark chocolate covered peppermint Jo-Jo’s from Trader Joe’s. Have you tried them? They are worth driving 45 minutes to get to the closest Trader Joe’s to buy them. So here is the sad part – we went to Trader Joe’s for these amazing cookies only to find that they were sold out. What?! How could they be sold out already? The poor guy working there seemed like he had explained this unfortunate situation to many people. Remember the movie The Little Mermaid where Ursula sings that song, “You Poor Unfortunate Soul”? I felt like that. In case you don’t remember Ursula sings, “You poor unfortunate souls, in pain, in need.” I was truly in pain, in need.

^^^I may be a bit biased, but aren’t ours so much prettier?

So what’s a girl to do? Make her own. So here they are. We bought Cool Mint Oreos and dipped them in melted semi-sweet chocolate and then sprinkled a few crushed peppermint candy canes on top. Delicious!

Homemade Dark Chocolate Dipped Peppermint Jo-Jo’s
1 package Cool Mint Oreos
1 package semi -sweet chocolate chips
Crushed candy canes

Melt chocolate chips in microwave. I did mine in a two cup measuring cup. Melt at 50% power in 45 second increments, stirring in between. Dip Oreos in melted chocolate. This part is really messy and takes some persistence to get the cookie fully covered in chocolate. Place dipped cookie onto a cookie sheet covered in wax paper. Sprinkle with crushed candy cane pieces, pressing in a bit to be sure that they stick. Place cookie sheet in refrigerator until chocolate firms up. Try to not eat the whole tray by yourself! I was able to make 20 dipped cookies, more had I not completely covered my hands with melted chocolate.

Cindy

Well, it’s almost Christmas and it really seems like it around here. We had our marathon decorating day last weekend, and I am thrilled with the results. Jordan did an amazing job choosing which decorations made an appearance and which ones stayed in the bins this year. Also, one of my college boys came home yesterday and by tonight the other one will be home too. Ahhhh, isn’t there something sweet and comforting about having everyone home safe and sound, under the same roof? Plus, there’s all the delicious smells and baked goods around. Yep, it’s almost Christmas!

So I mentioned that we have been baking a lot. Today I whipped up a batch of my amazing Snickerdoodles and then I made a second batch, but instead of rolling them in cinnamon sugar, I rolled them in red and green sugar. They turned out so pretty and festive and they are amazing. The cookie is soft in the middle, but has a bit of crunch on the outside.

Festive Sugar Cookies

Ingredients:

1 cup butter, softened

1 1/2 cup sugar

2 eggs

2 3/4 cups flour

2 tsp. cream of tartar

1 tsp. baking soda

1/4 tsp. salt

colored sugar

Preheat oven to 400*
In a large mixing bowl beat together butter, sugar and eggs until creamy and fluffy. In a separate bowl mix dry ingredients (flour, cream of tartar, baking soda and salt). Gradually stir dry ingredients into the butter mixture. I use the stir setting on my mixer, being careful not to overmix.

Roll cookie dough into 1 1/2 balls and then roll the dough balls around in the colored sugar. Place on a cookie sheet.

Bake for 7-9 minutes. Cool on a rack.

Cindy