Introducing our new favorite treat this summer......Cookies and Cream FUDGE! It is melt-in-your-mouth MMMMM! You only need a small square to feel like you are in heaven, and thanks to many varieties of gluten-free chocolate sandwich cookies, it's GF without any effort. A cold bite of sweetness that can turn a normal day into something spectacular!
Cookies and Cream Fudge
Makes 25 squares
3 cups granulated sugar
3/4 cup (1 1/2 sticks) butter
2/3 cup (5 fl.-oz. can) evaporated milk
2 cups (12-oz. pkg.) white chocolate chips
1 jar (7 oz.) marshmallow cream or fluff
1/2 cup finely crushed cream-filled gluten-free chocolate sandwich cookies
1 teaspoon vanilla extract
1 cup crumbled cream-filled gluten-free chocolate sandwich cookies
Line a 9-inch-square baking pan with foil. Combine sugar, butter, and evaporated milk in a medium, heavy-duty saucepan. Bring to a full rolling boil, stirring constantly. Boil, stirring constantly, for 3 minutes. Remove from heat. Stir in white chips, marshmallow cream, 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 36 pieces. Store in airtight container in refrigerator.
Gather your ingredients. You will need sugar, butter, evaporated milk, white chocolate chips, marshmallow cream or fluff, gluten-free chocolate sandwich cookies, and vanilla (not shown - oops 😁).
Line an 8X8" dish with aluminum foil. I always use the nonstick kind for things like this.
In a medium heavy saucepan, combine 3 cups sugar, 3/4 butter (1 1/2 sticks) and 5 oz. evaporated milk. Heat over medium heat, stirring constantly. Bring to a full rolling boil and cook for 3 minutes, constantly stirring. Remove from heat and add 12 oz. white chocolate chips.....
.....1/2 cup finely crushed cookies, 1 teaspoon vanilla, and 7 oz. marshmallow cream.
Stir until smooth.
Pour into your prepared pan.
Top with 1 cup crumbled cookies.
With a knife, gently swirl the cookie pieces around to cover the entire top. Refrigerate for a few hours.
After it's solid, remove from foil and cut into squares. I can get 36 squares from this amount.
It is rich, buttery, fudge-like in consistency, creamy, and smooth. It's a fudge like no other we've tried, and we are hooked!
You can definitely make this recipe any time of year.....but fudge always gets me thinking about Christmas. This would be fun to share on a Christmas plate tied with ribbon!
Recipe Source: Recipe adapted from a recipe at Nestle Very Best Baking