An easy and delicious recipe for Cookies and Cream Fudge.
Ingredients
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)
Directions
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.
Stir in white chocolate chips until they are completely melted and completely mixed in.Add vanilla; stir well.
Stir in marshmallow cream until it is completely mixed in.
Stir in cookie pieces.
Pour fudge into a greased pan or serving dish. Put it in the refrigerator to cool, approximately 2 hours.
Notes
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 https://premeditatedleftovers.com/?p=2759