Cookies and Cream Fudge

I’m not going to lie to you, these things are sugar bombs. They are terrific and tasty, and they satiate your sweet tooth. I just cut them into tiny pieces and enjoy any time I have a serious sugar craving.

  • 2 3/4 cups Sugar
  • 1 1/2 sticks Butter
  • 2/3 cup Evaporated Milk
  • 2 cups White Chocolate
  • 1 – 7 ounce jar of Marshmallow Fluff
  • 2 cups crushed Chocolate Cream Cookies, like Oreos
  • 1 teaspoon Vanilla Extract
  • 1/4 teaspoon Salt

Want a condensed version without photos? Click here.

To begin, line a 8×8″ baking dish with foil and lightly grease.

Add your butter, sugar, and evaporated milk to a large heavy bottomed sauce pan or dutch oven. Bring to a boil over medium heat, boiling for 3 minutes and stirring constantly.

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After the 3 minute boil, take your pan off the heat and mix in your chocolate, marshmallow fluff, vanilla, salt, and 1 1/2 cups of your crushed cookies. Mix thoroughly and pour into your foil lined baking dish.

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Spread the remaining half cup of crushed cookies over the top of the fudge and swirl in with a butter knife.

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Well, you can see part of the butter knife… Cut me some slack, I work solo and in a rush. 😉
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Cover with plastic wrap pressed against the surface of the fudge and refrigerate for a minimum of 2 hours before cutting.

Once chilled, lift the fudge from the baking dish by the foil, remove the foil,  cut into 1″ squares and enjoy!

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To begin, line a 8×8″ baking dish with foil and lightly grease.

Add your butter, sugar, and evaporated milk to a large heavy bottomed sauce pan or dutch oven. Bring to a boil over medium heat, boiling for 3 minutes and stirring constantly.

After the 3 minute boil, take your pan off the heat and mix in your chocolate, marshmallow fluff, vanilla, salt, and 1 1/2 cups of your crushed cookies. Mix thoroughly and pour into your foil lined baking dish.

Spread the remaining half cup of crushed cookies over the top of the fudge and swirl in with a butter knife.

Cover with plastic wrap pressed against the surface of the fudge and refrigerate for a minimum of 2 hours before cutting.

Once chilled, lift the fudge from the baking dish by the foil, remove the foil,  cut into 1″ squares and enjoy!

 

Recipe adapted from Nestle VBB.

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