I’m excited to share another delicious fudge recipe with you today, one packed full of cookies – gingersnap cookies!
My friends at McCormick asked me to combine the classic cookies and milk theme into a single dessert, and fudge was the perfect idea in my book! Yesterday I shared my Peppermint Cookies And Cream Fudge recipe, and today I’m sharing a delicious Maple Gingersnap Fudge recipe.
I love fudge that is packed full of “stuff”, and cookies add such great texture and flavor to fudge. This Maple Gingersnap Fudge would also be spectacular with some walnuts added in!
This fudge has such wonderful flavor, thanks to the addition of gingersnap cookies, McCormick’s Vanilla Extract and Maple Flavor.
And the best part, this fudge is super simple to make. No candy thermometer needed here! In yesterday’s post, I shared some of my favorite tips for making my cookie filled fudge, and they are worth sharing again.
SMART COOKIE TIP: For a clean look with your cookies and cream fudge, shake out small cookie crumbs with a mesh strainer. There is nothing wrong at all with throwing in the cookie pieces, crumbs and all, but if you want a “cleaner” look to your fudge, using a wire mesh strainer will help separate the cookie chunks from the crumbs.
SMART COOKIE TIP: Line an 8×8 or 9×9 pain with foil to allow easy removal of your fudge. I find lining my pans with foil makes it so easy to get my fudge out of the pan and onto my cutting board. I highly recommend this!
And speaking of cutting fudge, that brings me to my final tip.
SMART COOKIE TIP: To help get a clean cut when cutting fudge, make sure fudge is chilled and use a knife that has been run under hot water (dry prior to cutting). Reheat knife with water (and dry) between each cut, for a clean cut.
With these simple tips, and simple and delicious recipes, you are sure to whip up some fudge that your family and friends will all love. Now let’s make some Maple Gingersnap Fudge!
Maple Gingersnap Fudge
Maple Gingersnap Fudge
- 1 14 ounce can sweetened condensed milk
- 3 cups white chocolate chips
- 1 tablespoon butter
- Pinch of salt
- 1 1/2 tsp McCormick Vanilla Extract
- 1 tsp McCormick Maple Flavor
- 1 and 1/2 cups chopped up gingersnap cookies
- Optional - 1/2 cup walnuts
- Line an 8x8 or 9x9 inch pan with foil. Make sure to use enough foil for foil to overhang the pan, making it easy for you to remove.
- In a heavy pan over low heat, melt sweetened condensed milk, white chocolate chips, butter and salt. Stir almost constantly until almost all chips have melted (they will continue to melt once removed from heat).
- Remove from heat, stir in vanilla extract and maple flavor. Mixture will be very thick. Fold in chopped up cookies and nuts if including them. Scoop mixture into prepared pan, pressing in to create an even layer.
- Place fudge in fridge for at least two hours to set. When ready, cut into squares to serve. Can be stored covered at room temperature, or kept in fridge for up to a week.
Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.
I hope you enjoy this fun take on “milk and cookies” with Maple Gingersnap Fudge. Don’t miss my Peppermint Cookies And Cream Fudge recipe from yesterday, while both recipes are simple and similar to make, they produce distinctly different, and delicious, flavors.
For more great holiday treats, make sure to check out my Cookie Decorating Tips and my fun post on how you can decorate your holiday cookies with Flavor Painting!