Cookies and Cream Fudge

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.

Cookies and Cream Fudge long

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.

holiday baking

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.

fudge

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.

Fudge

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.

fudge

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.

 

Cookies & Cream Fudge
 
Author: 
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 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
Instructions
  1. Prepare a 9 x 9 pan by lining with foil. Coat the foil thoroughly with softened butter.
  2. Combine sugar, evaporated milk and butter in a large pot. Heat over medium high heat, stirring constantly, until the mixture reaches a boil.
  3. Boil, while still stirring, for 4 minutes or until a candy thermometer reaches the soft ball stage.
  4. Remove pot from heat. Stir in marshmallow fluff, white chocolate chips, vanilla and salt. Stir until everything is melted and the mixture is smooth.
  5. Gently stir in about two-thirds of the cookies.
  6. 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.
  7. Cover and refrigerate for at least 2 hours.

Comments

    • says

      I’d say maybe 30 minutes? The most time consuming part is getting the fudge up to the correct temperature so it hits that soft ball stage. Other than that, it’s pretty quick!

    • says

      Hi Deb! I’m so sorry to hear that! I know how utterly frustrating it is to make a recipe and have it fail! Did you put it in the fridge or let it sit out on the counter? I found that letting it sit out will make it softer. The batches I put in the fridge are a little more crumbly, but not enough that it fell apart completely. You may try letting the batch you made sit out. Another idea would be to pour it out in small containers and let it set in those and then just give those out.

  1. says

    This looks so delicious! I have tried making fudge all weekend and that looks like fudge…mine didn’t at all!! I need to try your recipe! #client

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