Fudge & Candy

Cookies & Cream Fudge

Name: Cookies & Cream Fudge
Prep time: 5 s
Cook time: 6 s
Total time: 71 s
Yield: 36
Ingredients: 3 cups granulated sugar; 3/4 cup (1 1/2 sticks) butter or margarine; 2/3 cup (5 fluid-ounce can) NESTLÉ® CARNATION® Evaporated Milk; 2 cups (12-ounce package) NESTLÉ® TOLL HOUSE® Premier White Morsels; 1 jar (7 ounces) 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

NESTLÉ® TOLL HOUSE®

Level

Easy

Prep

5 min

Cook

6 min

Servings

36 servings

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.

Key Ingredients

Evaporated Milk

NESTLÉ® CARNATION® Evaporated Milk

12 oz

A bag of premier white morsels with a blue label and a chocolate cookie with white morsels.

Morsels and Baking Ingredients

NESTLÉ® TOLL HOUSE® Premier White Morsels

12 oz.

Ingredients

●
3 cups granulated sugar
●
3/4 cup (1 1/2 sticks) butter or margarine
●

2/3 cup (5 fluid-ounce can) NESTLÉ® CARNATION® Evaporated Milk
●

2 cups (12-ounce package) NESTLÉ® TOLL HOUSE® Premier White Morsels
●
1 jar (7 ounces) 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

Make It

Step 1

Line 9-inch-square baking pan with foil.

Step 2

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.

Step 3

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 36 pieces. Store in airtight container in refrigerator.