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Cookies and Cream Fudge
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Cookies and Cream Fudge
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Be a kid again!  Cookies and cream combine in this delightful fudge that will have everyone begging for more.

Prep time
0:05
Bake/Cook time
0:12
Yield
24 - 30 pieces
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Cookies and Cream Fudge
Extra Fine Granulated Sugar
Prep time :
0:05
Bake/Cook time :
0:12
Yield :
24 - 30 pieces

INGREDIENTS

  • 4 tablespoons (1/2 stick) unsalted butter
  • 2 cups Imperial Sugar Extra Fine Granulated Sugar
  • 3/4 cup heavy cream
  • 3 ounces white chocolate chips
  • 1 teaspoon light corn syrup
  • 2 teaspoons pure vanilla extract
  • 24 cookies-n-cream cookies, crushed

DIRECTIONS

  1. Line an 8 x 8 inch pan with parchment paper.  Spray pan and paper with non-stick spray.  Set aside.
  2. Butter the bottom and sides of a heavy saucepan with 1 tablespoon of butter. Combine sugar, cream, white chocolate and corn syrup in the saucepan. Place over medium low heat and cook until the mixture reaches a boil, stirring constantly.  Cook until mixture reaches soft ball stage, or 234-236°F.  Remove from heat.
  3. Carefully add vanilla and remaining butter and stir until smooth.
  4. Allow to cool slightly, then add crushed cookies.
  5. Pour mixture into prepared pan.  Press additional crushed cookies into top of fudge, if desired. Allow to cool and cut into serving sizes. Keep stored in air-tight container.

IMPERIAL SUGAR INSIGHT

Recipe developed for Imperial Sugar by Susan Whetzel @doughmesstic.

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