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Cookies ‘n’ Cream Fudge
Fudge is a favorite for gift-giving and this white chocolate vanilla fudge with bits of chocolate cookies won’t disappoint. The key to good fudge is fully reading through the recipe and having all of the ingredients measured, before starting. A candy thermometer helps in the process but is not essential. Tips are provided below if you don’t have one.
Loading ...April 8th, 2012
Recipe by Paula Bowman
Servings
24Prep Time
15 minutesCook Time
1 minutesIngredients
Directions
Lightly butter an 8 x 4-inch loaf pan. Prepare an ice bath or fill the sink with 3 to 4 inches of cold water.
In a large saucepan with tall sides, combine sugar, cream, milk, corn syrup and salt. Place the pan over medium-high heat and stir gently until sugar is dissolved. Stop stirring once it boils and watch carefully until the temperature reaches soft-ball stage (238°F) on a candy thermometer, about 8 to 10 minutes. Remove pan from heat and place in ice bath for 5 seconds. Transfer pan to a heat-proof surface, stir in vanilla and butter and leave mixture to cool to 115°F, about 30 minutes.
Meanwhile, melt the chocolate in a small bowl over barely simmering water, or in a microwave oven on medium power. When the fudge cools to the desired temperature, beat with a wooden spoon or an electric mixer on low speed until it thickens and begins to lose it's sheen, about 3 to 5 minutes. Add melted chocolate and crushed cookies to fudge and stir well. Pour the fudge into the prepared pan, sprinkle with crushed cookies and gently swirl cookies into fudge with a spatula. Cover with plastic wrap and chill for several hours. When firm, cut fudge into 1-inch squares. Store, tightly wrapped in the refrigerator.
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