Baking cookies/biscuits and fudge to give to colleagues for christmas - how to store them?

[StarExpat]

If I bake the cookies this week and make the fudge, will it keep until 18th December? Should I freeze it? Or just keep in the refrigerator?

If I freeze them, don't they have to be eaten in a short amount of time and how long should I defrost them before putting them in the little christmas bag? Or can I just freeze them in the packaging?

And how long does fudge keep?

Oh, and is glycerin in the little bottle the same thing as glucose syrup?

oops that was a bit more involved - I guess I have more questions than I thought!

Fudge keeps for a couple of weeks in an airtight container (this does not apply to cheat-fudge that is not boiled and stirred for ages).

Fudge (inc. the condensed milk and chocolate types) freezes well and can be cut easily once defrosted (I usually leave overnight to defrost).

Cookies need crisping up after freezing. I would tend to freeze the dough (rolled into a sausage shape) then it can be sliced and baked from frozen the day before you give them.

Glucose syrup is not the same as glycerin. You can find glucose syrup in the baking aisle or ask your chemist for some.

Hope that helps,

CHOCOLATE truffles freeze well acording to Delia

Thank you! :) recipe for non- cheat fudge for which I don't need a sugar thermometer? If you have time :)

I made truffles last year. Mmmmyum!

I like the idea of making and freezing dough. Done that tonight! Do you just bake it straight from freezer or does it need to defrost?

Worried about fudge making. I'm not the best baker but I do try very hard. Do you need loads of experience to make fudge? I did make hard truffles with ganache filling last year and some choc covered marzipan ones, too. It wasn't easy, but I did it. Is fudge much more difficult?

Nigella Lawson one here
I have successfully altered this recipe to use different chocs and dried fruit eg cranberries before. Really easy, if you can melt chocolate you can make this. It is quite squishy though - recipients may need babywipes handy for their fingers!

Fudge is easy, just be patient and keep the heat low/medium. A sugar thermometer helps but not essential.

If you roll the cookie dough into a sausage shape and wrap in clingfilm you can cut off as many rounds as you need without defrosting it (just use a sharp knife) and bake for a few minutes longer. Not so good with chunky recipes eg chocolate chunks, nuts etc.