Saturday, November 1, 2008

Cookies & Cream Fudge

This fudge is really sweet, and this coming from me says a lot. I would recommend lowering the amount of sugar if I were you. Mine weren't cut very smoothly in the picture b/c I cut them before setting all the way, but you can at least get the general idea about what they look like. 

3 cups granulated sugar (you might try 2 cups instead)
3/4 cup (1 1/2 sticks) butter or margarine
2/3 cup evaporated milk
2 cups white chocolate chips
1 jar marshmallow creme (or just melt half a 10.5 ounce bag of mini marshmallows)
1/2 cup finely crushed Oreos
1 tsp. vanilla extract (optional)
1 cup crumbled Oreos

Line a 9-inch square baking pan with aluminum foil. Combine sugar, butter, and evaporated milk in a medium saucepan. Bring to a full rolling boil, stirring constantly. Boil for 3 min., still stirring constantly. Remove from heat.
Stir in white chocolate, marshmallow creme, finely crushed cookies, and vanilla extract. Pour into prepared pan. Sprinkle crumbed cookies on top. Gently swirl the cookies into fudge using a knife without touching the bottom of the pan.
Refrigerate for 1 hour or until firm. Lift from pan; remove foil Cut into 48 pieces.


Josh_and_Lee said...

ok, thanks. for instance, right now i have a 24 oz bag of semi sweets. but i believe they also come in a 16 oz bag. also, i guess referring to the cookie dough.. i mean how much do you begin with, not what size cookie balls. am i using enough dough to make say, a dozen cookies? 24 cookies? 16 cookies?

Olivia said...

You can really get whatever size you want. I'm not sure I remember the exact amount of ounces, but it's just the normal Tolls House size one, sorry if that doesn't help.