Cookies and Cream Fudge
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Cook time: 
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Serves: 3 pounds
An easy and delicious recipe for Cookies and Cream Fudge.
  • ⅔ cup evaporated milk (or coconut milk)
  • 2 cups sugar
  • ¾ cup butter (or dairy-free margarine)
  • 12 ounce bag of white chips (VeganSweets makes a df version)
  • 1 teaspoon vanilla
  • 1 jar of marshmallow cream (7 ounce jar)
  • 1½ cups crushed cookies (I used Barbara's GF Mini Chocolate Cookies)
  1. In a large pot combine the butter, evaporated milk, and sugar. Cook over high heat, stirring continuously until the mixture reaches 234 degrees (use a candy thermometer to keep track of the temperature). Remove from heat.
  2. Stir in white chocolate chips until they are completely melted and completely mixed in.Add vanilla; stir well.
  3. Stir in marshmallow cream until it is completely mixed in.
  4. Stir in cookie pieces.
  5. Pour fudge into a greased pan or serving dish. Put it in the refrigerator to cool, approximately 2 hours.
Gluten-free and dairy-free substitutions are in parentheses.

I cool the fudge in the fridge, because it will take approximately 4 -5 hours to cool if you leave it at room temperature (which is way too long for my family to wait).
Recipe by Premeditated Leftovers™ at