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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Cookies & Cream Fudge Recipe

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This recipe for Cookies & Cream Fudge is from Cooking For The Hungry, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 cups granulated sugar
3/4 cup (1 1/2 sticks) butter or margarine
2/3 cup (5 fl.-oz. can) Evaporated Milk
2 cups (12-oz. pkg.) White chocolate chips
1 jar (7 oz.) marshmallow crème
1/2 cup finely crushed cream-filled chocolate sandwich cookies
1 teaspoon vanilla extract (optional)
1 cup crumbled cream-filled chocolate sandwich cookies
Directions:
Directions:
LINE 9-inch-square baking pan with foil.

COMBINE sugar, butter and evaporated milk in medium, heavy-duty saucepan. Bring to a full rolling boil, stirring constantly. Boil, stirring constantly, for 3 minutes. Remove from heat.

STIR in white chocolate chips, marshmallow crème, 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. Lift from pan; remove foil. Cut into pieces. Store in airtight container in refrigerator.
Number Of Servings:
Number Of Servings:
About 48 Pieces
Preparation Time:
Preparation Time:
Prep: 5 mins Cooking: 6 mins

 

 

 

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