Cookies and cream fudge is a delicious addition to your holiday baking! Sandwich cookies are mixed in to a delicious white fudge for an unforgettable fudge recipe.
If you are looking for a fabulous teacher gift for the holidays, look no further. My husband received some of this fudge last year from a student and I about died. Teachers love edible gifts and so do their families! We give up a lot of evenings and weekends with our husband/daddy so he can be at school events so it’s nice when he brings home an edible gift we can all indulge in. Only, I didn’t share much of this.
This fudge tastes like the middle of a chocolate sandwich cookie. Seriously. It’s pure heaven! It is so rich that just a little bite goes a very long way so don’t let that 3 cups of sugar and 1 1/2 sticks of butter scare you away. Plus, you’re giving it away, right? I’m not afraid of butter. I use it every single day in my cooking, but I do seem to go through even more in December thanks to all my holiday baking.
This fudge recipe is pretty straightforward. The only tricky part is not chopping your cookies too small so they disappear in to the fudge. I just cut my cookies in half and let them crumble on their own from there.
Making fudge is technically candy making and while a candy thermometer is handy, it’s not absolutely necessary. I did use a thermometer and a timer. My fudge took about 5 minutes to hit the soft ball stage but if you don’t have a candy thermometer, just boil for 4 minutes and call it good.
If you aren’t a fan of cookies and cream, just substitute chocolate chips for the white chocolate and leave out the cookies for chocolate fudge.
- 3 cups white sugar
- 1 5 ounce can evaporated milk (the small can!)
- ¾ cup (1½ sticks) Land O' Lakes Unsalted Butter
- 1 7 oz jar marshmallow fluff
- 12 ounces of white chocolate chips
- 1 teaspoon vanilla
- A pinch of salt
- 22 chocolate sandwich cookies, very roughly chopped
- Prepare a 9 x 9 pan by lining with foil. Coat the foil thoroughly with softened butter.
- Combine sugar, evaporated milk and butter in a large pot. Heat over medium high heat, stirring constantly, until the mixture reaches a boil.
- Boil, while still stirring, for 4 minutes or until a candy thermometer reaches the soft ball stage.
- Remove pot from heat. Stir in marshmallow fluff, white chocolate chips, vanilla and salt. Stir until everything is melted and the mixture is smooth.
- Gently stir in about two-thirds of the cookies.
- Pour the fudge batter in to the prepared pan. Gently place the remaining cooking pieces on to the top of the fudge. Press them down lightly in to the fudge.
- Cover and refrigerate for at least 2 hours.