Cookies & Cream Fudge

This recipe is a long-standing tradition at our house. I make it every single Christmas, without fail! Since this is not the usual chocolate fudge, it's a unique gift that everyone will enjoy. Be prepared to share the recipe! I get asked for it all the time. :)

Cookies & Cream Fudge
Yield: depends on how small/large you cut the pieces!

Ingredients

• 3 cups granulated sugar
• 3/4 cup (1 1/2 sticks) butter
• 2/3 cup (5 oz can) evaporated milk
• 2 cups white chocolate chips
• 7 oz jar marshmallow fluff*
• 10.5 oz package Glutino Chocolate Vanilla Creme Cookies (see photo below)

*WARNING! Did you know that marshmallow fluff can be a hidden source of gluten? Beware of the generic or off-brands which are often cross-contaminated with wheat. I go with a national name brand like Kraft.

Directions

1. Line cookie sheet with parchment paper.
2. Chop up cookies. Set aside.
3. Combine sugar, butter, and evaporated milk in medium, heavy-duty saucepan over medium heat. Bring to a full rolling boil, stirring constantly. Boil, stirring constantly, for 3 minutes. Remove from heat.
4. Stir in white chocolate chips and marshmallow fluff until smooth.
5. Fold in crumbled cookies.
6. Pour fudge onto lined cookie sheet.
7. Cool at room temperature until pan is no longer warm (about 2-3 hours). Then move pan to refrigerator to chill (about 1-2 hours).
8. Lift from cookie sheet and discard parchment. Cut into pieces. Store in refrigerator.