A decadent, but easy, fudge recipe perfect for the Winter season. It also makes a great gift idea!
Course
Dessert
Servings49squares
AuthorJamie Sherman
Ingredients
For the crust:
2cupschocolate cookie crumbsabout 28 cookies
5Tablespoonsbuttermelted
For the filling:
3cupswhite chocolate chips
2tbspbutter
1can14 oz. sweetened condensed milk
1box3.56 oz. white chocolate flavored instant pudding mix
1jar7 oz. marshmallow cream
1tsp.peppermint extract
For the topping:
Assorted redwhite and green sprinkles
2-3coarsely broken candy canes
Instructions
Line an 8x8-inch baking pan with parchment paper and set aside.
In a medium bowl, combine the cookie crumbs and 5 tbsp melted butter. Firmly press the cookie mixture into the bottom of the prepared pan. Set aside.
Place the white chocolate chips, 2 tbsp butter and sweetened condensed milk in a large saucepan. Cook and stir over medium heat until the white chocolate chips are melted and the mixture is smooth. Add the pudding mix and continue to stir for an additional 1-2 minutes, thoroughly mixing the ingredients. Add the marshmallow creme and peppermint extract. Stir until combined. Remove from the heat and immediately pour the mixture over the prepared crust. Top with colored sprinkles and candy cane pieces. Gently push over the top of the fudge to make sure the sprinkles and candy pieces are adhered to the fudge. Refrigerate a few hours or until firm.
Cut into squares to serve.
Recipe Notes
This fudge does not need to be kept refrigerated. Store in a loosely covered container and use within a few days.