Part of the holiday tradition is making memories and what better to do then a project together to give to your family and friends? This year my husband and I tried this quick and easy fudge recipe. The original recipe calls for cherry extract, but that doesn’t exist in all 4 stores I tried so I went with raspberry. My husbands only comment is that we should have added some food coloring to the fudge to make it light pink.
Fudge can be a tricky thing to make if it doesn’t set up right, so I was very pleased at how this recipe came out nice and firm.
Raspberry White Fudge Cookie Cutter Gifts
(Adapted from Pillsbury)
1 package (12 ounces) white vanilla chrips (2 cups)
1 can (16 ounces) vanilla frosting
1/2 teaspoon raspberry extract
Line a large cookie sheet with foil. Spray foil then cookie cutters; place on foil-lined cookie sheet. Melt vanilla chips in a saucepan over low heat; stirring until smooth. Remove from heat and stir in frosting and extract.
Fill each cookie cutter with mixture. Refrigerate about 1 hour or until firm. Decorate as desired.
Wrap each filled cookie cutter with cellophane or plastic wrap; tie with ribon and store in the refrigerator.
Next up is a soup for the soul and another craft project!