Cookies & Cream Fudge

Line a 9 x 13 pan with aluminum foil (for easiest cleanup afterwards).

Chop cookies in a food processor, or break some other way. (You can sift out smallest crumbs for a whiter overall appearance of the fudge base.)

Heat sugar, butter, and milk over medium high heat to boiling. Turn heat down to medium and continue to boil until mixture reaches soft ball stage (234ºF) on candy thermometer, stirring constantly.

Turn off heat, add marshmallow fluff and white chocolate chips. Stir in chopped cookies and vanilla extract.

Spread in prepared 9 x 13 pan, let cool for a few hours, then cut into pieces. Seal in an airtight container.

Note: It is easy to make a variety of fudges from this base. Instead of white chocolate, add another bag of chips such as butterscotch or cinnamon. Make it a different flavor with extracts such as maple or orange instead of vanilla. Mix in nuts if desired—use your imagination!