Easy Fudge without the "Fudge"

As you already know from reading my previous post, my mother and I love to bake around Christmas time.  Every year my mother would make the most amazing dark chocolate fudge, but this fudge was special because it didn't take hours to make and didn't have to be heated to an exact temperature in order to turn out correctly.  Every year I would make the dark chocolate recipe to give to family and friends as presents, and look longingly at it knowing I couldn't eat it.  Sigh.  One thought kept popping into my head every time I made the fudge, why couldn't I try this recipe with a different baking chip that I could eat, say white chocolate?  Last week I finally gave it a go, and I ended up with two new great easy fudge recipes that I could even enjoy!  These recipes are so simple, turn out great, and make perfect gifts, oh and we can eat them too!  What more could you ask for in a fudge?!

Foolproof Fudge (White Chocolate Peppermint Variation):

3 cups (18oz.) white chocolate chips

14 oz. can Sweetened Condensed Milk (I use Eagle Brand)

1/2-3/4 cup crushed starlight peppermint candies, or crushed candy canes

1 1/2 tsp. peppermint extract

1) In microwave safe dish, melt chips and milk.  Heat until melted (about 2 minutes on high) stirring every 30 seconds or so.

2) Remove from microwave once melted, and in same dish stir in peppermint extract and crushed peppermint candies.  

3) Pour evenly into 9x9in square pan lined with wax paper.  Chill 2 hours in fridge.  

4) After chilled, turn fudge onto cutting board, peel off wax paper and cut into squares.  


Foolproof Fudge (Salted Butterscotch Variation):
3 cups (18oz) butterscotch chips

14 oz. can Sweetened Condensed Milk (I use Eagle Brand)

1 1/2 tsp. vanilla extract
Kosher Salt

1) In microwave safe dish, melt chips and milk.  Heat until melted (about 2 minutes on high) stirring every 30 seconds or so.  (The butterscotch chips don't melt as well as others, I heated for 3 minutes and still had some chunks of chips, but it gave the fudge some texture, so I just left them.  Just be careful not to overheat, chips will burn eventually)  

2) Remove from microwave once melted, and in same dish stir in vanilla extract.  

3) Pour evenly into 9x9in square pan lined with wax paper.  Sprinkle top with desired amount of Kosher salt.  Put into fridge immediately and chill 2 hours, to prevent salt from melting.  

4) After chilled, turn fudge onto cutting board, peel off wax paper and cut into squares.


**You can store at room-temp, in fridge, or freeze to keep for later.  If you freeze, be sure to defrost in the fridge to prevent too much moisture on fudge exterior.**  

Warm Christmas Memories

When I think of Christmas traditions, the one that immediately comes to mind is my mother and I making Christmas cookies in the kitchen when I was growing up.  The smell and warmth the baking cookies gave to the house was just heavenly.  We still make it a point to bake cookies every year, although it's now Thanksgiving weekend instead of early December since we no longer live in the same state.  This is a tradition that my mother shared with her mother, my mother shared with me, and something I plan on doing once I have children.

The first Christmas with my IC diagnosis was interesting.  All the cookies containing chocolate just seemed to jump out at me.  The funny thing about this was that I was always a vanilla and white chocolate fan, and never liked chocolate all that much.  I guess this was the classic wanting something that you couldn't have.  After sorting through my family recipe book, I started to see more and more of my favorite cookies that I could still eat, even with my IC.  Here are a few of my favorites.  I hope this will help you and your family start a Christmas cookie baking tradition that will last for years to come! 

Swedish Spritz Cookies:

*note-for these you need a cookie press.  You can get them at any home store, like Target and Bed, Bath, and Beyond.  They come with multiple cookie shapes and recipes for you to try as well.  It's a great investment if you love making cookies.  My Mom still has her's from the 1970's*

1 cup butter softened (use the real stuff, it's Christmas!)

3/4 cup sugar

1 egg

1 tsp. vanilla extract

1 tsp. almond extract

2 1/2 cups flour (I prefer the unbleached all purpose variety)

1/2 tsp. baking powder

1/4 tsp. salt

1) preheat oven to 375.  cream butter and sugar.  beat in egg and extracts.

2) Sift together flour, baking powder, and salt.  Gradually beat into egg mixture.

3) Pick your cookie shape, I usually the wreath shaped cutter, or the Christmas tree cutter.  If using the Christmas tree cutter, you can add some green food coloring to the dough as desired.  This is optional.

4) Place dough in cookie press and press onto cookie sheet lined with parchment paper.  Decorate cookies as desired with sprinkles, nuts, etc...  Place cookie sheet on middle rack in oven and bake for 8-10 minutes.

5) Keep unused batter in fridge, the press works better with cold dough.

6) Remove cookies from oven and place immediately on cookie rack to cool completely.

7) repeat with remaining dough.

Russian Tea Cakes:  This cookie is my all-time favorite!

1 cup butter softened (again use the real stuff, it's so much better!)

1/2 cup powdered sugar

1 tsp. vanilla extract

2 1/4 cups flour

1/4 tsp. salt

3/4 cups finely chopped almonds (optional)

extra powdered sugar

1) preheat oven to 400.  Mix butter, 1/2 cup powdered sugar and the vanilla.  Mix in flour, salt, and nuts until dough holds together.

2) shape dough into 1 inch balls.  Place about 1 inch apart on parchment lined cookie sheet.  Place on middle rack and bake until set but not brown, about 8-10 minutes. 

3) roll in powdered sugar while warm.  Cool completely on cookie rack then roll again once cool in powdered sugar. 

**note-almonds are high in oxalates, but safe for the IC diet.  If you eat a couple cookies, the amount of almonds is minimal, and shouldn't irratate you.  Also, you can omit the almonds if you are very sensitive to nuts and the cookie will still taste great!**