Cookies & Cream Fudge
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.
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.
Recipe and photograph are the property of Nestlé® and Meals.com, used with permission.