Notes of cinnamon, nutmeg and crumbled cookies turn this Speculoos Cookie Butter Fudge into the perfect winter treat for your tastebuds.
When researching recipes I want to bake for this blog, I often haunt the usual suspects: Pinterest, cookbooks, other bloggers, Facebook recipe sharing groups. It starts out with a vague idea of what I want to make, keeping in mind the time of year, if any holidays are approaching, and what produce and flavours are in season. Then I wade through all of this information until I find just the right recipe and put my own spin on it.
But sometimes, recipes find you. And in the strangest ways.
While at my day job a couple weeks back, I was scrolling through Twitter searching for any relevant information for a project I was working on. Suddenly, in the greatest example of ‘promoted tweets actually do work,’ there was an ad for cookie butter fudge. As a Canadian who doesn’t have access to the holy grail that is Trader Joe’s (can anyone corroborate this fact? It seems everyone would kill their first borns for this store), I had seen countless recipes calling for their Speculoos Cookie Butter, but it wasn’t sold in many Canadian stores.
As luck had it, this tweet was telling me that one of my favourite Canadian brands, President’s Choice, now sold speculoos cookie butter. Heavenly choirs started to sing. A small rainbow arced over my cubicle.
. . . Except not really. I just made note of it in my phone and went back to working.
For those who aren’t aware, speculoos cookies are Dutch/German/Belgian cookies that are infused with wintery spices such as cloves, ginger, cinnamon, and nutmeg. Picture one of those cookies mixed into a spread, like peanut butter. If you’ve never had cookie butter that may be hard to imagine, but trust me, it’s delicious.
This fudge is so incredibly simple and so incredibly delectable. You don’t need any special equipment or a candy thermometer. All you need is a bowl, a spoon and a microwave. Really, it’s that easy.
Check out CK on Instagram! If you try out one of my recipes, tag @CrumbKitchen so I can see your delicious creations. 🙂
Total Cost = $3.92 (Budget breakdown below recipe)
- 1 and ½ cups granulated sugar
- ½ cup evaporated milk
- ¼ tsp. salt
- 1 cup speculoos cookie butter*
- 1 tsp. vanilla extract
- Line an 8x8 square pan with parchment paper and set aside.
- Mix sugar, evaporated milk and salt in a large glass bowl until thoroughly combined. Heat in microwave on high heat (power level 10) for 2 minutes. Whisk quickly for 10 seconds, then return to microwave for another 1 minute on high heat.
- Add in cookie butter and vanilla extract and mix until combined. Heat for 30 seconds, then stir for vigorously. Heat for another 30 seconds, remove, and stir well. If sugar isn't completely dissolved, heat for another 15 seconds.
- Immediately pour fudge into prepared pan, gently tapping the bottom of the pan on a hard surface to remove air bubbles and smooth the top. Let cool on counter for 10 minutes, then lightly cover with tin foil and refrigerate overnight.
- To serve, lift from pan, remove parchment paper, and cut into pieces.
Recipe adapted from President’s Choice.
1 and 1/2 cups granulated sugar = $0.27
1/2 cup evaporated milk = $0.50
1/4 tsp. salt = $0.01
1 cup speculoos cookie butter = $3.00
1 tsp. vanilla extract = $0.14