Won’t You Be My Neighbor? How-To For Mini-Fudge Tins

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We’ve lived in the same house for our entire 18-year marriage. It took us more than a decade of that to realize that we were living in a teeny-tiny 5-acre bubble. One Christmas my husband asked if I would make goodies for us to take to our neighbors. Knocking on their doors with a plate full of festive food was a great way for us to introduce our family to those living closest to us.

So, a few years ago we started a tradition that our kids look forward to every year! The first year I mass produced cinnamon rolls and we spent two evenings delivering the goods. The cinnamon rolls were a huge success, but I didn’t want to be predictable every year so we started switching things up, cookies, candies, whatever I felt like making that year.

This year I wanted to make something that we could deliver locally but that I could also ship to out-of-state family. While wandering around our local Michaels craft store, the pieces started coming together and the result was these adorable mini-fudge tins! My strong suit isn’t creating things visually, so recipe development or anything remotely crafty requires a lot of trial and error. As you can imagine, I was thrilled that, for once, what I envisioned panned out the first time.

The concept is quick and simple and I think you (and you’re neighbors) will love it as much as we do!

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Step 1: Purchase a box of 30 favor tins from the wedding department at Michaels. Using a 40% off coupon, the box only cost $12. You can either hand wash all of these or line them with parchment paper.

Step 2: Prepare your favorite fudge recipe (Mine is below!) and pour fudge into tins. Allow to cool completely with the lid off.

Step 3: Put lids on tins. Using your favorite holiday Washi tape (also from Michaels), partially wrap the tins. Use the tape to secure a wooden craft spoon to the fudge tin. Complete the look with Christmasy stickers (from…..Michaels).

Now, for one of my favorite fudge recipes…..

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PEPPERMINT BARK FUDGE

1 – 11 ounce bags Ghirardelli white baking chips

1 – 10 ounce bag Andes peppermint crunch baking chips

1 – 14 ounce can sweetened condensed milk

2 Tablespoons Challenge Dairy unsalted butter

1/2 teaspoon peppermint extract

1/3 cup Ghirardelli semi-sweet chocolate chips

1/4 cup peppermint crunch sprinkles or crushed candy canes

Preheat oven to 350 degrees F.

Fill a small saucepan 1/4 full with water and bring to a boil. Reduce heat to a simmer.

In a large heat-proof bowl, stir together white baking chips, peppermint baking chips, sweetened condensed milk, butter, and peppermint extract. Place bowl on top of simmering pan of water. Stir frequently until mixture is smooth.

Divide mixture evenly among prepared tins. Use the back of a spoon to press fudge into the tins. Sprinkle 1 teaspoon of semi-sweet chocolate chips on top of each tin. Place on a baking sheet and put in the oven for 1 minute or until chocolate is melted. Use the back of a spoon to spread chocolate over the peppermint fudge. Sprinkle with peppermint sprinkles.

Chill in refrigerator for at least 2 hours before serving. Enjoy!

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