Aunt Helen’s Favorites; Cookies & Cream Fudge

I can’t wait to try this recipe from Aunt Helen. The thought of my two favorite things coming together…cookies and cream and fudge, it’s like I’ve died and gone to marshmallow heaven!

Cookies and Cream Fudge

3 cups granulated sugar
3/4 cup (1 1/2 sticks) butter or margarine
2/3 cup (5 fl.-oz. can) Evaporated Milk
2 cups (12-oz. pkg.) White Chocolate Chips
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

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 white chocolate chips, 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


  1. Kim

    I just made the Cookies and Cream Fudge and it`s in the fridge cooling as I speak… wait… write….I found it is important to stir the sugar, evaporated milk and butter continuously while it cooks on the stove. I think if you were to leave it, it would burn. As well, I have never used Marshmallow Cream when making fudge before and I wondered if it would change its overall consistency. After all the ingredients were combined, it was thick and already starting to harden. Like I said, it is still in the fridge and every once and a while
    I can`t help but sneak a piece… it is getting better the longer it cools. It`s a sweet
    combination of soft creamy fudge intertwined with the crunch of the cookie…I can`t think
    of a better treat….

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