May 30, 2013

Cookies and Cream Fudge

It’s been a long couple of weeks. Multiple days working past midnight, graduation requirements stress, etc. So I decided to decompress by making cookies and cream fudge.


I really like the recipe on the back of the marshmallow cream jar. In my experience it’s super easy, makes the best traditional fudge, and is the easiest to modify for fun flavors. Want peanut butter fudge? Substitute 12 oz of peanut butter chips for chocolate. Mint Cream? White chips, and add a teaspoon of mint extract. Orange cream (my favorite!)? White chips and add a tablespoon of orange extract.

For these I substituted white chocolate, and added an extra half teaspoon (for 1.5 total) of vanilla when making the fudge. I used my mortar and pestle to grind up an entire package of Oreos to sprinkle on top. Easy Peasy. Well, except for grinding up the Oreos. Next time I’m using slightly stale, and softer, Oresos.

I lost my candy thermometer a few years ago, and never bothered to get another. Instead, I stir the mixture on medium high/high heat until it starts to boil, then down to medium/medium low for 5 minutes. That works just fine. I’ve also substituted reduce fat butter for full fat butter and seen no ill effects.

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