If you like cookies and cream, you'll have
to try this rich, decadent fudge made with cream-filled chocolate
sandwich cookies, white morsels and marshmallow crème.
Vicki Fretwell and son Jacob created this 1st Prize winning recipe
in their kitchen in Naples, TX.
Cookies
& Cream Fudge
- 3 cups granulated sugar
3/4 cup (1 1/2 sticks) butter or margarine
2/3 cup (5 ounce can) NESTLÉ® CARNATION® Evaporated
Milk
2 cups (12 ounce package) NESTLÉ® TOLL HOUSE®
Premier White Morsels
1 (7-ounce) jar marshmallow crème
1/2 cup finely crushed cream-filled chocolate sandwich cookies
1 teaspoon vanilla extract (optional)
1 cup crumbled cream-filled chocolate sandwich cookies
- Line 9-inch-square baking
pan with foil.
- Combine sugar, butter
and evaporated milk in medium, heavy-duty saucepan. Bring to
a full rolling boil, stirring constantly. Boil, stirring constantly,
for 3 minutes. Remove from heat.
- Stir in morsels, marshmallow
crème, finely crushed cookies and vanilla extract. Pour
into prepared pan. Sprinkle crumbled cookies on top. Gently swirl
cookies into fudge using a knife without touching bottom of pan.
Refrigerate for 1 hour or until firm. Lift from pan; remove foil.
Cut into 48 pieces.
Makes 48 pieces.
Estimated Times: Preparation
- 5 min | Cooking - 6 min | Cooling Time - 1 hr refrigerating
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Recipe and photograph are
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