Recipes for the fudge and the gingerbread syrup are below.
For the jars to pour syrup in, I save jars through the year: spaghetti sauce jars, pickle jars, jelly jars,baby food jars, peanut butter containers (don't use those for anyone with peanut allergies!)...
After Christmas, anything that didn't get used gets put in the recycle bin, and I have cupboard space once again!
2 c. sugar
1/2 c. milk
7 oz. marshmallow creme (may use 7 oz. marshmallows instead)
12 oz. semisweet chocolate chips
1 tsp. almond extract
1 tsp. cherry flavor (I used wild cherry, and it was amazing!)
1/4 c. dried cherries or cranberries, finely chopped
1/2 c. almonds, chopped
Line an 8x8 pan with parchment or foil; butter well if using foil. Set aside. Combine the sugar and milk in a medium saucepan. Bring to a boil, stirring often, then boil for 3 minutes. Pull off the heat, then add marshmallow creme, chocolate chips, almond and cherry extracts, and dried cherries. Stir until smooth. Pour into prepared pan, and sprinkle with chopped nuts.
Refrigerate 1 hour or until firm, then cut into squares. Store airtight at room temperature.
Makes just over 2 pounds.
(notice this recipe is basically the same as above, only without the marshmallow, and with extra milk to make it pourable) If you don't have cinnamon chips, use white chocolate chips or butterscotch chips, then add 1-2 Tbsp. ground cinnamon, to taste.
2 c. sugar (can use brown sugar for deeper flavor, or add 1 Tbsp. molasses)
1 c. plus 2 Tbsp. milk
12 oz. cinnamon chips (I used Hershey's brand)
1 tsp. ground ginger OR 1 drop ginger essential oil
1/2 tsp. ground cloves OR 1 toothpick of clove oil
1/8 tsp. salt
1/2 c. pecans, toasted and finely chopped
In a medium saucepan, bring the sugar and milk to a boil, stirring occasionally. Boil for 1 minute, then remove from heat. Stir in cinnamon chips, ginger, cloves, salt, and stir until smooth. Stir in pecans, then pour syrup into jars. Store in the refrigerator. Warm before serving. (If too thick, microwave briefly.)
Makes about 3 1/2 cups.