Cookies and Cream Fudge

Products Used


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


      1. Line an 8 x 8-inch pan with parchment paper.  Spray pan and paper with non-stick spray.  Set aside.
      2. Butter bottom and sides of a large 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 mixture reaches a boil, stirring constantly. Continue to cook and stir until mixture reaches soft ball stage, or 234-236°F.  Mixture will bubble up quite high in the pan. 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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