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    Cookies & Cream Fudge


    Source of Recipe


    Vicki & Jacob Fretwell

    Recipe Introduction


    If you like cookies and cream, you’ll have to try this rich, decadent fudge made with cream-filled chocolate sandwich cookies, NESTLÉ® TOLL HOUSE® Premier White Morsels, marshmallow crème and CARNATION® Evaporated Milk. Vicki Fretwell and son Jacob created this 1st Prize winning recipe in their kitchen in Naples, TX.


    List of Ingredients




    3 cups granulated sugar
    3/4 cup (1 1/2 sticks) butter or margarine
    2/3 cup (5 fl.-oz. can) NESTLÉ® CARNATION® Evaporated Milk
    2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Premier White Morsels
    1 jar (7 oz.) 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

    Recipe



    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. Store in airtight container in refrigerator.

 

 

 

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