This year, we changed up the traditional Christmas chocolate fudge recipe. Kelsey thought it would be a good idea to experiment and try to make cookies and cream fudge.
We started out with the basic fudge recipe: sugar, butter, and evaporated milk. So just follow the recipe for heating up those ingredients. I have always used the stove top version of the recipe, so make sure you have a candy thermometer on hand. Make sure you have a bag of white chocolate chips, one jar of marshmallow creme, vanilla extract, and about 16-20 crushed up oreos ready. Once the sugar, butter, and milk mixture has reached the right temperature, take the pan off of the stove top and add the whilte chocolate chips. Stir until the chips have melted. Then add the marshmallow creme and vanilla. Once the mixture is nice and smooth, stir in the crushed oreos. I like a pan with aluminum foil to make it easier to remove and cut up the fudge.
You can leave the pan on your counter to cool, but I really like a nice cold piece of fudge, so I put the pan in the refrigerator to cool.
Hope you enjoy the recipe!