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Cookies and Cream Fudge
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Cookies and Cream Fudge
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White chocolate packed with tons of crushed chocolate sandwich cookies - just like your favorite ice cream, but no spoon required. Guaranteed to get lots of chocolatey goodness in every bite.

Prep time
Bake/Cook time
24 - 30 pieces
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Cookies and Cream Fudge
Extra Fine Granulated Sugar
Prep time :
Bake/Cook time :
Yield :
24 - 30 pieces


  • 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.


Recipe developed for Imperial Sugar by Susan Whetzel @doughmesstic.

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