Go Back
–+ servings

Cookie Cutter Christmas Fudge

Tara Noland
This Cookie Cutter Christmas Fudge is so easy to make and a delight to give as a homemade gift.
4.84 from 12 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Additional Time 2 hours
Total Time 2 hours 20 minutes
Course Christmas
Cuisine American
Servings 8 x8" pan or 8x11" pan

Ingredients
 

  • 2 cups sugar
  • 1 cup evaporated milk
  • 1/2 cup butter
  • 2 cups chocolate chips milk or semi-sweet
  • 3/4 cup flour
  • 1 cup graham cracker crumbs
  • 1 cup coconut
  • 12-14 maraschino dried well or candied cherries, whole or cut in half

Instructions
 

  • Prepare an 8x8", 8x11" or cookie cutters. All being buttered or sprayed ahead of time and set aside.
  • Bring the sugar, evaporated milk and butter to a boil in a large pan while stirring.
  • Remove from heat and add the rest of the ingredients except the cherries.
  • Bring to a simmer and cook for a few minutes.
  • Remove from heat and gently stir in the cherries.
  • If using the cookie cutters, place either on parchment on a cookie tray or wrap foil around the bottom.
  • Pour into desired dish or cookie cutters.
  • Refrigerate for 2 hours. Cut into squares or wrap the cookie cutters in cello bags.
  • Keep refrigerated until ready to serve or give as a gift. Last up to 3-4 weeks refrigerated.
Nutrition calculation is an estimation only. If you need nutritional calculations for medical reasons, please use a source that you trust.
Tried this recipe?Let us know how it was!