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 |
Recipe and photograph are the property
of Nestlé® and Meals.com, used with permission.
