This is actually supposed to be white chocolate cookies ‘n’ cream fudge, but I read the recipe wrong and only bought one 12 oz bag of white chocolate morsels so I added semi-sweet. If you are not the type to do so, have all the ingredients ready to go in bowls before starting.
1 cup sugar
3.4 cup butter
5 oz can evaporated milk
24 oz white chocolate morsels (2 bags)
7 oz marshmallow cream
3 cups coasely crushed cream-filled chocolate sandwich cookies (about 25 cookies), divided
pinch of salt
1. Line a greased 9″ square pan with aluminum foil; set aside.
2. Combine sugar, butter, evaporated milk in a medium saucepan. Cook over medium-high heat, stirring constantly, until mixture comes to a boil; cook 3 minutes stirring constantly.
3. Remove from heat; add white chocolate moresels, marshmallow cream, 2 cups of crushed cookies and salt. Stir until morsels melt.
4. Pour fudge into prepared pan.
5. Sprinkle remaining 1 cup of cookies over fudge.
6. Place wax paper on top to press cookies into fudge (I don’t think I pressed enough and I had loose cookies crumbling off when I cut the fudge, which made a mess all over the counter and annoyed me).
7. Cover and chill 1 to 2 hours.
8. Lift uncut fudge in aluminum foil from pan; remove foil and cut fudge into squares.
Yield: 4 pounds
I bought these Martha Stewart bags, discounted, a few months ago with the holidays in mind. I like the look, but they were hard to use for fudge because they do not open very wide at the top and then as you can see I got crumbs everywhere while placing the fudge in the bottom. Then, some of the holes did not line up properly when folding over for placing the ribbon so I had to staple the ribbon to those and tie them on. I know not everything I do is going to look as perfect as Martha Stewart, but geez lousie, but I would not pay full price to have my packages look this crappy!