Cookie Butter Fudge

Cookie Butter Fudge

TheJehosephat

"As a big fan of cookie butter, this seemed like a (not-quite) solution to my habit of eating spoonfuls from the jar. Now in a solid form, it's even more addicting!"
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Ingredients

50 m servings 154 cals
Serving size has been adjusted!
Original recipe yields 28 servings

Nutrition

  • Calories:
  • 154 kcal
  • 8%
  • Fat:
  • 5.4 g
  • 8%
  • Carbs:
  • 25.9g
  • 8%
  • Protein:
  • 0.5 g
  • 1%
  • Cholesterol:
  • 6 mg
  • 2%
  • Sodium:
  • 23 mg
  • < 1%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Grease an 8-inch square baking dish.
  2. Mix white sugar, evaporated milk, brown sugar, and butter in a saucepan; bring to a boil. Reduce heat to a simmer and cook, stirring continually, until mixture is smooth and sugar is dissolved, about 8 minutes. Remove saucepan from heat and stir marshmallow creme into sugar mixture until smooth.
  3. Stir cookie butter into sugar-marshmallow mixture until evenly combined; pour into the prepared baking dish. Let fudge stand until cooled and solid, at least 30 minutes.

Reviews

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Tastes just like cookie butter, but it really didn't solidify as fudge should. I put it in the fridge, and after chilling, I was able to cut it into squares. It softens once at room temperatur...

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