Cookies + Cream Fudge

Fudge doesn’t really need an introduction. I must admit, I often use this…cheating – or shall we say easier? – method for making fudge. This utilizes marshmallow cream and doesn’t require hand beating the fudge tirelessly, hoping to achieve the correct consistency. I decided a cookies and cream fudge was in order because it’s a fun update on the usual chocolate or peanut butter ones I make.

Cookies + Cream Fudge
Ingredients
  1. 3 cups sugar
  2. 1 cup evaporated milk
  3. 1 7-ounce jar marshmallow creme
  4. 3/4 (1 1/2 sticks) unsalted butter
  5. 11 ounces white chocolate
  6. 2 teaspoons vanilla bean paste (or vanilla extract)
  7. 2 cups crushed Oreo cookies
Instructions
  1. Line a 9x9 baking dish with parchment paper and set aside. Also have marmallow cream, white chocolate and Oreos prepared and ready.
  2. Bring sugar, milk and butter to a low boil over medium high heat. Depending on the stove, the temperature may need to be adjusted so the mixture does not boil too hard and scorch on the bottom.
  3. Stir constantly and bring to 235-238 degrees on a candy or instant read thermometer.
  4. Remove from heat and add white chocolate, vanilla bean paste and marshmallow creme. Stir until smooth. Then mix in 1 1/2 cups crushed Oreos.
  5. Pour into prepared baking dish and top with remaining 1/2 cup Oreos, pressing slightly to make them adhere. Let cool 4-6 hours.
  6. Using parchment as a sling, remove from baking dish and cut into small pieces. Be sure to store in airtight containers so the fudge does not dry out.
Wyse Guide https://www.wyseguide.com/
This is a definite Christmas treat: sweet and very decadent!

Cookies + Cream Fudge | The Gray Boxwood

Cookies + Cream Fudge | The Gray Boxwood

Cookies + Cream Fudge | The Gray Boxwood

Cookies + Cream Fudge | The Gray Boxwood

Leave a Comment

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.