Welcome to the Bakeshop Collection

The Bakeshop Collection is where you can find premium recipes baking guides, tips, and techniques made especially for members. Unlike the Market, this space is membership-based, so members get ongoing access to new recipe posts, behind-the-scenes methods, and professional baking resources as they’re released — all in a blog-style format you can browse at your own pace.

Members can simply scroll through posts or use the Index to find what they’re looking for.
If you’re not a member yet, clicking on any locked post will prompt you to Join the Collection and view the membership options.
New recipes and resources are added regularly, and you’ll have unlimited access to this growing collection for as long as your membership is active.

A Note on Gluten-Free & Dietary Recipes:

While I occasionally develop gluten-free or other dietary-specific recipes, they are not the focus of the Bakeshop Collection. Only a very small portion of my overall recipe development falls into gluten-free, vegan, or specialty-diet categories. When I do create those recipes, they will either appear as free content or be offered separately in the Market as proprietary items. The Bakeshop Collection is designed for my core bakery formulations and is not curated as a gluten-free, vegan, or dietary-specific resource.

Important: Your membership gives you access to the Bakeshop Collection, which is a growing library of recipes, guides, and resources created specifically for members. It does not include every proprietary or Market recipe past or present. Market recipes and bundles are separate products and are not automatically unlocked by a subscription. If you’re unsure whether a recipe is included in your membership, check the Collection Index to see exactly what your plan gives you access to.

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Confectionery Carter Confectionery Carter

BUTTER COOKIE FUDGE

How This Fudge Is Different

Most “sugar cookie” or “white chocolate” fudge recipes online lean on marshmallow fluff, sweetened condensed milk, sugar cookie mix, white chocolate chips, or a combination of all of the above. There’s nothing wrong with those if you want fast and nostalgic—but this recipe is written like a professional confection:

  • No marshmallow fluff

  • No boxed sugar cookie mix

  • No condensed-milk dump-and-stir base

  • No stabilizer-heavy white chips

Instead, it uses a proper cooked sugar and cream base, real white couverture (or high-quality baking bars), butter, glucose, and a controlled amount of crushed cookies for flavor and texture. The result is cleaner, less cloying, and much more “boutique candy shop” than blog shortcut.

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