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.
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.
Blonde Sugar No. 3
Blonde Sugar No. 3 is my “in-between” caramel – not a stretchy, sticky chew and not a crumbly fudge, but a true caramel–fudge hybrid. It has a clean, confident bite, a smooth, short-grained interior, and that warm toasted-milk melt that feels more like a European milk candy than a typical home-style caramel. It slices into perfect little cubes, stacks neatly in boxes, and doesn’t smear or ooze, but it still melts easily on the tongue.
Instead of taking the sugar to a deep amber, we toast it to a true blonde, then let cream and evaporated milk do the rest of the work. The magic is in the temperature: pull lower if you want a softer, chewy blonde caramel, or take it to 255°F with a final whisk for the signature Blonde Sugar No. 3 texture you see here. In the full Bakeshop Collection post, I walk you through those exact ranges so you can choose your finish on purpose, not by accident.