Amazing gingerbread fudge shaped like tiny gingerbread men. This fudge recipe has become my favourite of all time. It is bursting with flavour!
Today is our last day to celebrate Christmas Week. I’m so bummed it’s over. It flew by way too fast. Although my waistband is breathing a sigh of relief right now. It’s been a very fattening week.
Thank you all for joining us this week. It’s been a pleasure to bring you all these amazing holiday recipes. Our third year of Christmas Week was a total blast. So many recipes, so little time.
A huge thank you to my co-host for the week. Susan is such an amazing person, I am so lucky to have a friend like her in my life. She keeps me calm when life spins out of control. Which seems to be often. Thank you Susan, I heart you and appreciate having a partner in crime for these events.
Another huge shout out to all our bloggers who joined us this week. It’s a lot of work to pull of events like this. Yet they not only pulled it off, they did so with ease and recipes that blew my mind. I’m so happy they all joined us this year.
I whipped this up pretty quickly, and snapped some super fast photos because my son is here visiting from Calgary. So I’m working limited hours. I took these with artificial light so I may try to find a few minutes to snap some new one in natural light tomorrow. We’ll see how it goes.
My suggestion is not to fret if your gingerbread men do not turn out perfectly. There’s no such thing as a perfect man anyway, right. Imperfections make a person better. It gives them something special. So make sure you make some perfectly imperfect gingerbread men today!
Places to stalk Cravings of a Lunatic!
- Combine the brown sugar, evaporated milk, salt and corn syrup in a medium size saucepan. Cook the mixture over medium heat until sugar dissolves. Stir occasionally.
- Once the sugar is dissolved bring the mixture to a boil. Allow it to bubble up for a couple of minutes, but do not scorch it. Now reduce to a soft boil by reducing the heat to a medium-low heat. Let it bubble for few minutes, stirring occasionally.
- Add butter to the pan, but do NOT stir yet.
- Let the butter rest int he mixture without stirring until a candy thermometer reaches 110 degrees. Once it reaches that temperature you can remove the saucepan from the heat.
- Stir in vanilla and spices. Mix by hand with a wooden spoon.
- Beat the fudge with a wooden spoon until it loses it's gloss, but not so much that it hardens yet. You want it a bit pliable to pour into silicone gingerbread mold.
- Pour into the silicone mold carefully. It's okay if the men are imperfect. Aren't all men? *holiday giggles*
- Pop you mold in the fridge until the fudge sets up. It should be in there at least an hour, up to about 4 hours.
- Remove the men from the pan. Place on a platter, or start biting their heads off right away.
- Serve with a big old gingerbread loving smile!
Swing by all the participants to see what they’ve been whipping up for the holidays:
- Biscoff Chocolate Chip Cookies by Dinners, Dishes, and Desserts
- Norwegian Lefse by Farm Fresh Feasts
- Chocolate Dipped Madelines by My Catholic Kitchen
- Chocolate Mint Fudge by Hezzi-D’s Books and Cooks
- Caramel Corn Chocolate Chip Cookies by Mind Over Batter
- Boozy Cherries by Cooking In Stilettos
- Chocolate Mint Fudge by Food Lust People Love
Toodles and smoochies! xx