Baking & Cooking · Miscellaneous

Cookies & Cream Fudge

I tried this recipe out on my unsuspecting brother-in-law and cleverly disguised it as a Christmas gift.  He’s not dead, so I must have made the fudge correctly.

I had never made fudge before, but this recipe was easy to follow and turned out great!  I found it originally on Pinterest, which lead me to this post from It’s A Fabulous Life.

All you need is a few simple ingredients, most of which you probably already have in the kitchen.


  • 3/4 cup butter
  • 2 cups sugar
  • 5 oz. evaporated milk
  • 1 12 oz. bag of white chocolate chips
  • 7 oz. of marshmallow crème
  • 2 tsp vanilla
  • 2 1/2 cup crushed chocolate sandwich cookies (set aside 1/2 cup)

I found that I could make two batches by buying an extra box of cookies and an extra jar of marshmallow crème since the evaporated milk only comes in 12 oz. cans.  Now, a slight disclaimer as I didn’t double the batch – I simply made two separate batches.

And if you’re like me and have never made fudge before, it’s really easy.  It does require some attention and it helps to have everything open/prepared before you even turn the stove on.

My mom, kindly playing Vana White with the prep ingredients.
My mom, kindly playing Vanna White with the prep ingredients.

Once you have your cookies crushed and your marshmallow crème opened, you can really start cooking!

  1. Melt butter in a small pot over medium heat.
  2. Stir in sugar and evaporated milk.
  3. Increase heat to medium high, stirring frequently.
  4. Bring mixture to a simmer (start seeing bubbles)
    Cookies And Creme Fudge 2
  5. Set a timer for 4 minutes when you start seeing bubbles and stir continuously.
  6. Let mixture come to a boil, stirring continuously.
  7. Once the timer ends, remove pot from heat and slowly add and stir in the white chocolate chips.
    Cookies And Creme Fudge 3
  8. Stir until smooth.
    Cookies And Creme Fudge 4
  9. Add the marshmallow crème and vanilla and stir until completely combined.
    Cookies And Creme Fudge 6
  10. Stir in 2 cups of crushed cookies.
    Cookies And Creme Fudge 5
  11. pour into parchment paper lined 8″ x 8″ pan.
  12. Sprinkle the remaining 1/2 cup of crushed cookies on top and gently press into the mixture.
    Cookies And Creme Fudge 7
  13. Refrigerate for at least 1 1/2 hours or until firm.
  14. Remove from pan and cut into bite-sized squares.
  15. Store in an airtight container and keep refrigerated.

I have heard that it wasn’t just my brother-in-law that devoured the fudge – my father-in-law ate his fair share as well!  This batch will be for my family, although I may take it into work because I’m doing the whole “diet” thing and I know myself well enough to know I have zero willpower when it comes to sweets.

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