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.
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.