Side Pannel
Sugar Cookie Fudge
Sugar Cookie Fudge
- Recipe Submitted by maryjosh on 11/24/2016
Ingredients List
- 4 Tbsp salted butter
- 2 cups of white granulated sugar
- 1 cup International Delight Frosted Sugar Cookie creamer
- 3 cups white chocolate chips
- 7 oz jar marshmallow fluff
- About 10 oz crunchy sugar cookies (holiday themed or plain)
- About 2 Tbsp butter for greasing of the pan
Directions
Fit a 13x9 baking dish with parchment paper and grease the paper all over the bottom and sides with some butter, so fudge doesn't stick.
Break up sugar cookies into large and small chunks and spread them all over the bottom of the prepared dish. Set aside.
In a bottom-heavy sauce pot, over medium heat, combine 4 tablespoons of salted butter, sugar and ID creamer. Bring to boil over medium heat and boil for about 4 minutes, stirring often. (*Watch the mixture and don't walk away, if you notice it rise, lift the pot off heat for a little bit.)
White the cream mixture is cooking, place white chocolate and marshmallow fluff in a large mixing bowl.
Pour hot cream mixture into the bowl and whisk until all smooth. (You will want to start whisking slowly, so the hot mixture doesn't splatter on you, and then increase your whisking speed to get the mixture nice and smooth. If using a metal mixing bowl, you may want to hold it with an oven mitt while whisking.)
Pour your fudge mixture over the cookies, evenly. Let it stand on the counter until it cools to room temperature. Then place the pan in the refrigerator to chill and firm up for a couple of hours.
Once cooled, take the fudge with parchment out of the pan. Carefully take down the parchment paper and cut fudge with a large knife. Enjoy it cold or at room temperature but I recommend storing it in an air-tight container, in the fridge.
Break up sugar cookies into large and small chunks and spread them all over the bottom of the prepared dish. Set aside.
In a bottom-heavy sauce pot, over medium heat, combine 4 tablespoons of salted butter, sugar and ID creamer. Bring to boil over medium heat and boil for about 4 minutes, stirring often. (*Watch the mixture and don't walk away, if you notice it rise, lift the pot off heat for a little bit.)
White the cream mixture is cooking, place white chocolate and marshmallow fluff in a large mixing bowl.
Pour hot cream mixture into the bowl and whisk until all smooth. (You will want to start whisking slowly, so the hot mixture doesn't splatter on you, and then increase your whisking speed to get the mixture nice and smooth. If using a metal mixing bowl, you may want to hold it with an oven mitt while whisking.)
Pour your fudge mixture over the cookies, evenly. Let it stand on the counter until it cools to room temperature. Then place the pan in the refrigerator to chill and firm up for a couple of hours.
Once cooled, take the fudge with parchment out of the pan. Carefully take down the parchment paper and cut fudge with a large knife. Enjoy it cold or at room temperature but I recommend storing it in an air-tight container, in the fridge.
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