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.
Cookies &
Cream Fudge
- 3 cups granulated sugar
3/4 cup (1 1/2 sticks) butter or margarine
2/3 cup (5 ounce can) NESTLÉ® CARNATION® Evaporated
Milk
2 cups (12 ounce package) NESTLÉ® TOLL HOUSE®
Premier White Morsels
1 (7-ounce) jar 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 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 48 pieces.
Makes 48 pieces.
Estimated Times: Preparation
- 5 min | Cooking - 6 min | Cooling Time - 1 hr refrigerating
|
Recipe and photograph are
the property of Nestlé® and Meals.com, used with permission.
Save this Recipe on Delicious |||