Ingredients
- 6 tbsp unsalted butter (85 g)
- 1.75 cups granulated sugar (350 g)
- 0.66 cup evaporated milk (160 ml)
- 12 oz white chocolate chips or chopped bars (340 g)
- 7 oz marshmallow creme (200 g)
- 1.5 tsp vanilla extract
- 0.25 tsp fine sea salt
- 18–20 chocolate sandwich cookies, chopped (≈2½ cups), plus crumbs for topping
Equipment
- 3-qt heavy saucepan
- candy thermometer
- Parchment paper
- Wooden spoon
- 8×8-inch pan
Method
- Line an 8×8-inch pan with parchment, leaving overhang for lifting later.
- In a heavy saucepan, combine butter, sugar, and evaporated milk. Bring to a boil over medium heat; cook 4–5 minutes to 234–238°F, stirring.
- Remove from heat; stir in white chocolate until melted. Add marshmallow creme, vanilla, and salt; mix until smooth.
- Cool mixture 2 minutes. Fold in chopped cookies gently.
- Spread mixture into prepared pan, sprinkle extra cookie crumbs on top, and level. Let set 2–3 hours until firm.
- Lift fudge from pan using parchment overhang. Slice into 36 squares.
Nutrition
Calories: 165kcalCarbohydrates: 22gProtein: 2gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 10mgSodium: 55mgPotassium: 70mgFiber: 1gSugar: 21gVitamin A: 100IUCalcium: 40mgIron: 0.6mg
Notes
Microwave option: Melt 2 cups white chocolate + 2 Tbsp butter + 1 can condensed milk on 50% power in bursts, stir in marshmallow creme and cookies, spread and set. Blue swirl: Tint ¼ of the fudge blue and marble for Cookie Monster style. Double batch: Use a 9×13 pan, increase boil time slightly. All-chocolate version: Replace white chocolate with semisweet chips for a darker fudge flavor. Equipment: 3-qt heavy saucepan, parchment, candy thermometer.
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