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You are here: Home / Recipes and Cooking Tips / Cookies and Cream Fudge

Cookies and Cream Fudge

November 2, 2011 by Alea Milham 9 Comments

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Cookies and Cream Fudge Recipe

My oldest son’s favorite flavor is cookies and cream. It doesn’t matter if it ice-cream, cake, or candy. I know that if cookies and cream is an option, it is the one he will take.  He might occasionally take a few minutes considering all of his options, but inevitably he will choose cookies and cream.

If you use an oreo type cookie, I recommend scraping the cream filling out and just using the cookie part otherwise this ends up being ridiculously sweet. If you talk one of your children into scraping the cream filling out for you, remind them to do it with a spoon and not their teeth. 🙂

Cookies and Cream Fudge
 
Print
Prep time
5 mins
Cook time
10 mins
Total time
2 hours 15 mins
 
An easy and delicious recipe for Cookies and Cream Fudge.
Serves: 3 pounds
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
  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.
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).
3.5.3251

More Homemade Candy Recipes:

Traditional Toffee
Peanut Butter Fudge
Divinity
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About Alea Milham

Alea Milham is the owner of Premeditated Leftovers and the author of Prep-Ahead Meals from Scatch. She shares her tips for saving money and time while reducing waste in her home. Her favorite hobby, gardening, is a frugal source of organic produce for her recipes. She believes it is possible to live fully and eat well while spending less.

Comments

  1. Michelle says

    November 14, 2011 at 2:38 pm

    This looks amazing – I will have to experiment though as marshmallow cream in jars is not something I am familiar with (non-American here!) Any suggestions?

    Reply
    • Alea says

      November 16, 2011 at 7:45 pm

      You can replace the marshmallow cream with 2 cups of marshmallows. You will have to stir very vigorously and very quickly to melt them and blend them before the fudge starts to set.

      Reply
  2. Joan says

    November 6, 2011 at 11:52 am

    Oh my, just made a batch. It is in the frig now, cooling off. I think this will become one of “my secret recipes” for everyone to envy! Any guess on the calorie count? If I figure it out, I will let everyone know!

    Reply
  3. Chaya says

    November 5, 2011 at 6:04 pm

    Alea, this looks like something everyone will love. I do.

    Reply
  4. devine21 says

    November 5, 2011 at 1:58 am

    how much butter?

    Reply
    • Alea says

      November 5, 2011 at 8:21 am

      3/4 cup of butter. Thank you for catching my oversight!

      Reply
  5. Crystal's Cozy Kitchen says

    November 3, 2011 at 4:05 pm

    Cookies and cream is also my favorite. I can’t wait to try these!

    Reply
  6. Kelly says

    November 3, 2011 at 11:11 am

    Even though I love chocolate, I’m not a fan of chocolate fudge. This looks like an amazing alternative. Can’t wait to try it!

    Reply
  7. Tricia says

    November 3, 2011 at 7:28 am

    YUM and YUM some more!

    Reply

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Welcome. I'm Alea!

On Premeditated Leftovers I share simple recipes made with whole foods, practical shopping tips, time saving techniques, and meal planning strategies. I also share tips for minimizing food waste, so more of the food that is purchased ends up on the table.

While volunteering as a budget counselor, I realized that food is the element of most people’s budgets where they have the greatest control. I set out to develop low-cost recipes from scratch to prove it’s possible to create delicious meals on a limited budget. Eating well while spending less is about more than just creating recipes using inexpensive ingredients; it’s about creatively combining ingredients so you don’t feel deprived and are inspired to stick to your budget.

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