Cookies and Cream Fudge
An easy and delicious recipe for Cookies and Cream Fudge.
Servings: 3 pounds
Ingredients
- 2/3 cup evaporated milk or coconut milk
- 2 cups sugar
- 3/4 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
- 1 1/2 cups crushed cookies I used Barbara's GF Mini Chocolate Cookies
Instructions
- 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).