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Cookies and Cream Fudge

Yield

48

Ingredients

3 cups granulated sugar
3/4 cup butter or margarine
1 (5 ounce) can evaporated milk
1 (12 ounce) package white chocolate chips
1 (7 ounce) jar marshmallow creme
1/2 cup chocolate cream-filled sandwich cookies, finely crushed
1 teaspoon vanilla extract (optional)
1 cup cream-filled chocolate sandwich cookies, crumbled

Directions

Line a 9" x 9" square baking pan with aluminum foil, extending foil at least 2" over ends of pan. Set aside.

In a medium, heavy-duty saucepan over medium heat, combine sugar, butter and evaporated milk. Stir until the sugar dissolves, cover with a lid briefly to get any sugar crystals off the sides of the pan. Bring to a full rolling boil, stirring constantly. Boil, stirring constantly, for 3 minutes. Remove from heat.

Stir in morsels, marshmallow creme, finely crushed cookies and vanilla extract. Pour into prepared pan. Sprinkle crumbled cookies on top. Gently swirl cookies into fudge using a knife without touching bottom of pan.

Refrigerate for 1 hour or until firm. Using the extended edges, lift fudge from pan. Place on cutting board. Peel off foil. Cut into squares.

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