| Level: | Easy |
| Total: | 3 hr |
| Active: | 1 hr |
| Yield: | 64 bites |
Ingredients
- Nonstick cooking spray
- 1 1/2 cups semisweet chocolate chips
- 7 ounces sweetened condensed milk (half a 14-ounce can)
- 2 tablespoons unsalted butter
- Pinch kosher salt
- 1/2 cup walnuts, toasted and finely chopped
- 1/2 teaspoon pure vanilla extract
- One 16.5-ounce package ready-to-bake sugar cookie dough
- All-purpose flour, for dusting
- Store-bought royal icing
- 1 to 2 drops gel food color (any color you like)
- Candied violets (see Cook’s Note)
Instructions
- For the fudge: Spray a 9-by-9-inch baking dish with cooking spray and line with parchment paper, leaving an overhang on two opposite sides so the fudge can be easily removed.
- In a medium saucepan, combine the chocolate chips, sweetened condensed milk, butter and salt. Bring to just short of boiling over medium heat, until the mixture is loose and the chocolate chips are melted, 3 to 5 minutes. Remove from the heat and stir in the walnuts and vanilla using a wooden spoon.
- Pour the hot mixture into the prepared baking dish and refrigerate until cool and set, about 2 hours. Then, using a 1-inch square cookie cutter, cut the fudge into cubes.
- For the cookies: Meanwhile, preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. Remove the cookie dough from its packaging and transfer to a lightly floured surface; roll to 1/4 inch thick. Transfer to the prepared baking sheet and parbake for 10 to 11 minutes.
- Using the 1-inch square cookie cutter, cut the parbaked cookies and return to the prepared baking sheet. Bake the cookies until they are lightly golden around the edges, 5 to 6 minutes. If they have puffed up and lost their shape, use the same cookie cutter to punch out the cookies again while they are still warm, for cleaner edges. Transfer the cookies to a wire rack to cool.
- For the assembly and decorations: In a medium bowl, combine the royal icing with gel food color and mix until completely incorporated. Transfer to a piping bag fitted with a round number 2 tip. Pipe a dab of the royal icing onto the center of each cookie and adhere a cube of fudge on top. Decorate each fudge bite with more royal icing then top with a candied violet. Transfer to a platter to serve.
Reviews
Good
Fudge was easy and delicious, set up perfect! Just too thick for me. I would spread it on a bigger pan. And I made my own sugar cookie dough.
I double the fudge recipe and make it alone for a quick easy fudge treat
The fudge turned out great.
However I found the sugar cookies to be “tough” and not a good combination with the fudge. I made mine round instead of square (no square cutters) but do not think that effected it. Best guess is either the double cooking technique or perhaps the brand of pre made sugar cookie dough?
But I probably will remake these using a different cookie base in the future. I loved the concept.
However I found the sugar cookies to be “tough” and not a good combination with the fudge. I made mine round instead of square (no square cutters) but do not think that effected it. Best guess is either the double cooking technique or perhaps the brand of pre made sugar cookie dough?
But I probably will remake these using a different cookie base in the future. I loved the concept.
Tried making this twice and both times it never turned out. Never hardened