Incredibly easy cinnamon Speculoos fudge made in the microwave with only 2 ingredients from the dollar store.
2 ingredients – 5 minutes – $3.83 – delicious
This is the first of a series I’ll be doing of easy and inexpensive recipes that you can make with ingredients and tools found at the dollar store. As of this writing, the total cost of this recipe was $5.25 Canadian dollars or $3.83 US dollars. If you purchase the optional silicone candy mold, the cost is $7.75 CAD or $5.65 USD. Obviously, you can shop anywhere!
You will need:
- 1 container of pre-made vanilla or cream cheese frosting (any size as long as it’s about the same size as the cookie butter)
- 1 jar of cookie butter (any size as long as it’s about the same size as the frosting)
- Optional: silicone candy mold (I chose this cute gingerbread man mold for $2.50 CAD)
I used Betty Crocker Whipped Frosting, vanilla (340g) and Penotti Speculoos Original Cookie Butter (400g). Any size jars will work, as long as they are roughly equal and about 4 cups maximum for an 8×8-inch pan.
Why this works
Honestly, I couldn’t tell you! The frosting and cookie butter are both a soft, spreadable consistency at room temperature. But when you mix them well, something magical (or, more probably, chemical) happens and they start to seize up, so that after the mixture has cooled and solidified into fudge consistency, the fudge can then be set out at room temperature and remain much more solid than either of its two ingredients.
What’s cookie butter?
It’s like peanut butter, but made with ground up spice cookies. It’s a thing! The most famous is Biscoff, and another great spread is made by Trader Joe’s, but my dollar store has Penotti brand.
Caveats
Of course, all dollar stores are not equal. My dollar store is Dollarama. You may or may not be able to find these ingredients at your local dollar store, but of course you can shop anywhere you like. You can get frosting anywhere, and cookie butter is very popular and easy to find next to the peanut butter in most grocery stores. Or you can use peanut butter to make peanut butter fudge. Chocolate frosting works just as well!
The little gingerbread silicone candy mold worked great, but you do have to make individual small batches to fill up the cavities, because you have to allow the fudge to set in the freezer before you can re-use the mold. To avoid this, just make traditional fudge squares in a 8×8-inch cake pan.
Makes 64 squares
Incredibly easy cinnamon Speculoos fudge made in the microwave with only 2 ingredients from the dollar store.
Ingredients
1 container pre-made vanilla or cream cheese frosting
1 jar cookie butter
container sizes vary, but they should be roughly equal amounts (see note*)
Directions
- If you’re making squares
- Line an 8×8-inch square baking pan with parchment paper, leaving an overhang on 2 sides. If you have jars of frosting and cookie butter that are larger than 2 cups each, you might want to prepare a larger pan.
- Decant frosting and cookie butter into a microwave bowl and microwave on 50% power for 1 minute. Stir to mix slightly (does not have to be fully incorporated). Return to microwave again for 1 minute at 50% power. Repeat if necessary until mixture is of a consistency to mix well. Stir till fully mixed; mixture will start to thicken as it is mixed.
- Turn mixture into prepared baking pan and smooth out with a spatula. Refrigerate until set, at least 1 hour.
- Once cool, remove from pan by lifting up on the parchment paper and cut into 1-inch squares.
- Store in an airtight container in the refrigerator. Fudge can be set out at room temperature before serving.
- If you’re using a candy mold
- Place 3 tablespoons each frosting and cookie butter into a microwave bowl and microwave on 50% power for 30 seconds.
- Stir till fully mixed; mixture will start to thicken as it is mixed.
- Press mixture deep into candy mold cavities. Smooth top of each cavity.
- Place filled candy mold in the freezer for 20 to 30 minutes or until frozen through.
- Pop frozen candies out of the mold. They can be refrigerated or set out at room temperature while you make the rest.
- Repeat above steps until all frosting and cookie butter is used up.
- Store in an airtight container in the refrigerator. Fudge can be set out at room temperature before serving.
Notes
- * In Canada, I used Betty Crocker Whipped Frosting, vanilla (340g) and Penotti Speculoos Original Cookie Butter (400g). Any size jars will work, as long as they are roughly equal and about 4 cups maximum for an 8×8-inch pan.
In the US, you may find frosting in 12-ounce or 16-ounce sizes. That is close enough for either one to work with a 14-ounce jar of cookie butter, but the cookie flavor will be more pronounced if you use the 12-ounce frosting with the 14-ounce cookie butter.