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Description
Here is a picture of the Cookies and Cream Fudge that I made. It tastes AMAZING!!! I seriously had a hard time not eating it all, I had to give some of it away! If you want to try it out (you should, because it is so amazingly good) please feel free.

Cookies and Cream Fudge

Ingredients:
3 c sugar
3/4 c (1.5 sticks) butter
2/3 c (5 oz) evaporated milk
2 c white chocolate chips
1 jar (7oz) marshmallow cream
1 tsp vanilla extract *
1/2 c finely crushed Oreo cookies (takes about 1 row of cookies, or one roll)
1 cup crushed Oreo cookies (usually 4-6 cookies, to spread on top)

Directions:
For thick fudge, use a 9 inch pan, for thinner fudge use a 12 inch pan. (I prefer the 12 inch pan, as the 9 inch pan made fudge that was very thick!!) Line the pan with foil.
Combine sugar, butter and evaporated milk in a medium(to large) saucepan. Bring to a rolling boil, stirring constantly. Boil, stirring constantly for 3 minutes. Remove from heat.
Stir in white chocolate chips, marshmallow cream, finely crushed cookies and vanilla extract. Pour into prepared pan.
Sprinkle crumbled cookies on top of the fudge and then use a knife to swirl them into the top portion of the fudge, being careful not to touch the bottom of the pan with the knife.
Refrigerate for 1.5 hours, or until set and completely cold. Lift from the pan, and cut into pieces.
Store in an airtight container in the refrigerator.

*If you want to try cookies and cream with mint,replace the vanilla extract with mint. You may need to triple the amount of peppermint extract used.

**Oreo cookies are cream-filled chocolate cookies**

Recipe adapted from Nestle.

Description
Here is a picture of the Cookies and Cream Fudge that I made. It tastes AMAZING!!! I seriously had a hard time not eating it all, I had to give some of it away! If you want to try it out (you should, because it is so amazingly good) please feel free.

Cookies and Cream Fudge

Ingredients:
3 c sugar
3/4 c (1.5 sticks) butter
2/3 c (5 oz) evaporated milk
2 c white chocolate chips
1 jar (7oz) marshmallow cream
1 tsp vanilla extract *
1/2 c finely crushed Oreo cookies (takes about 1 row of cookies, or one roll)
1 cup crushed Oreo cookies (usually 4-6 cookies, to spread on top)

Directions:
For thick fudge, use a 9 inch pan, for thinner fudge use a 12 inch pan. (I prefer the 12 inch pan, as the 9 inch pan made fudge that was very thick!!) Line the pan with foil.
Combine sugar, butter and evaporated milk in a medium(to large) saucepan. Bring to a rolling boil, stirring constantly. Boil, stirring constantly for 3 minutes. Remove from heat.
Stir in white chocolate chips, marshmallow cream, finely crushed cookies and vanilla extract. Pour into prepared pan.
Sprinkle crumbled cookies on top of the fudge and then use a knife to swirl them into the top portion of the fudge, being careful not to touch the bottom of the pan with the knife.
Refrigerate for 1.5 hours, or until set and completely cold. Lift from the pan, and cut into pieces.
Store in an airtight container in the refrigerator.

*If you want to try cookies and cream with mint,replace the vanilla extract with mint. You may need to triple the amount of peppermint extract used.

**Oreo cookies are cream-filled chocolate cookies**

Recipe adapted from Nestle.