Fudging the Dates

Is it too early to start talking about homemade holiday gifts? Thanksgiving decorations still liter the seasonal aisles and many dining rooms lay in ruin awaiting the grand feast, just a day away, but let’s be honest. We’ve all been looking warily towards Christmas and Hanukkah for the past month or two. The “Christmas Creep” is a real threat, as retailers try foist merriment upon us earlier each year, making it impossible to forget that presents must be purchased, urgently, abundantly, more generously than ever before. Rather than having their intended effect of spurring sales, it has quite opposite impact on me. Recoiling from such forced jolliness, I rebel, scorning the very things I love most. The limited edition items that I love, that I wait for with baited breath to return after a year’s absence, the bright spots of the dark days of winter; I deny their existence until at least Black Friday has safely passed. However, there are some seasonal specialties too good to resist. Fully embracing that urge to indulge, Voortman Bakery Chocolate Mint Wafers have made the shortlist of annual delicacies that are worth stockpiling as soon as they hit store shelves.

Delicate, light, and crisp, you’ve likely seen these classic treats before. Voortman Bakery has been baking with the best of them since 1951, slowly expanding and diversify their offerings over decades of experience. What hasn’t changed is their focus on real ingredients and fresh flavors. Though many times those bright packages caught my eye, I never stopped to investigate, wrongly assuming that such a classic staple couldn’t possibly be vegan. Shockingly, happily, it turns out there are no animal products layered between those thin pastry sheets and sweet cream fillings!

Reliably found in grocery stores across the nation, the everyday flavors are delights themselves, but mint chocolate, as I might have mentioned before, is one of my favorite combinations. The simple pleasure of biting into one of these crisp biscuits is amplified when eaten chilled. At first I thought I’d prolong my stash by hiding them away in the back of my freezer, but I discovered with both dismay and delight, that made them even more irresistible.

Taking that inspiration one step further, I reached into the candy jar for some minty fresh candy canes, gleaming in a crisp coat of red and white stripes. Enrobed in a rich coat of chocolate fudge that melts in your mouth, fast and sweet like freshly fallen snow, those wafers stay as snappy as ever.

The whole treat comes together so quickly, even taking into account the time it takes to set, it feels like a bit of homemade holiday magic.

If you’re not such a big peppermint fan, that’s okay, we can still be friends. You can also find the illustrious gingerbread wafers for a limited time, which positively sing when smothered with chocolate and topped instead with very finely chopped crystallized ginger.

Can fudge still make the cut on a holiday cookie platter? With wafers at the ready, crunching throughout every festive bite, I think that these exceptional little squares get the green light; no one said you had to do all the baking!

Peppermint Crunch Fudge

1/4 Cup Vegan Butter
1/4 Cup Plain Non-Dairy Milk
2 Cups (12 Ounces) Semi-Sweet Chocolate Chips
1/4 Teaspoon Peppermint Extract
1/4 Teaspoon Salt
5 Ounces (1/2 Package) Chopped Voortman Bakery Chocolate Mint Wafers
1/2 Cup Roughly Crushed Candy Canes or Peppermint Starlight Hard Candies

Line an 8 x 8-inch baking dish with parchment paper or aluminum foil, lightly grease, and set aside.

Place the butter, non-dairy milk, and chocolate in a microwave safe bowl. Heat on full power for 60 – 90 seconds, pausing at 30-second intervals to stir thoroughly, until the chocolate has completely melted. Once smooth, mix in the peppermint extract and salt. Use a wide spatula to gently fold the chopped wafer cookies into the chocolate mixture, being careful not to crush them.

Transfer to your prepared pan, smoothing it out into as even a layer as possible. Sprinkle the crushed peppermint candy over the top. Place the dish in the fridge for at least 1 hour, or in the freezer for 30 minutes, until fully set.

Use the parchment or aluminum as a sling to remove the fudge from the pan and slice into small squares with a very sharp knife. Enjoy chilled for the most refreshingly minty experience!

Makes About 1 Pound Fudge; 24 – 30 Servings

Printable Recipe

This post was made possible thanks to the support of Voortman Bakery and Towers Marketing Group. All content and opinions are unbiased and entirely my own.

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