Monday, December 28, 2009
Well, this recipe is certainly not low carb. There isn't even any butter to try to sway it over to the low carb side.
I made this recipe specifically for a friend of mine that loves Cookies N Cream Fudge. If you prefer white chocolate, this recipe is for you. My little one prefered this to all the Christmas candies/cookies that I made this year. It is very easy to make. I do still use my candy thermometer and cook it until it reaches 234 degrees. Also, make sure to use high quality white chocolate. Do not use vanilla baking chips. I have tried this before and it did not set up. I do not like eating my fudge with a spoon. I'm not saying I won't do it. I'm just saying I'd rather not :) Enjoy!
Cookies N Cream Fudge
c/o Eagle Brand Website
3 (6 ounce) packages white chocolate baking squares
1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk
1/8 teaspoon salt
3 cups coarsely crushed chocolate creme-filled sandwich cookies
1.In heavy saucepan, over low heat, melt white chocolate squares, sweetened condensed milk and salt. Bring to a boil. Cook until mixture reaches 234 degrees. Remove from heat; stir in crushed cookies.
2.Spread evenly into wax-paper-lined 8-inch square pan for thick fudge or 9x13 for a normal layer. Chill 2 hours or until firm.
3.Turn fudge onto cutting board; peel off paper and cut into squares. Store leftovers covered in refrigerator. (If you cook to 225 degrees, the fudge will set up enough to be left
Posted by Sinful Southern Sweets at 5:56 AM