Ingredients for Cookies N Cream Fudge
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How to Make Cookies N Cream Fudge
- Line an 8-inch square baking pan with foil, leaving an overhang on the sides for easy removal.
- Lightly butter the foil.
- In a large, heavy-duty saucepan, combine 2 cups granulated sugar, 1 cup (2 sticks) margarine, and 1/2 cup milk.
- Bring to a rolling boil over medium heat, stirring constantly. Be careful as it may splatter.
- Continue boiling for exactly 3 minutes, stirring constantly, to ensure a smooth, creamy texture.
- Remove from heat immediately.
- Stir in 10 ounces marshmallow creme, 12 ounces white candy coating (melted according to package directions), and 1 teaspoon vanilla extract.
- Blend until completely smooth and creamy using a whisk or electric mixer.
- Pour half of the fudge mixture into the prepared pan.
- Sprinkle 1 1/2 cups crushed chocolate sandwich cookies evenly over the fudge.
- Top with the remaining fudge mixture.
- Let cool completely to room temperature.
- Refrigerate for at least 1-2 hours, or until the fudge is firm and set.
- Lift the fudge from the pan using the foil overhang.
- Carefully peel away the foil.
- Using a large sharp knife, cut the fudge into squares.
- Store in an airtight container in the refrigerator.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
85g
Fat
4g
Carbs
9g
