Ingredients50 m servings 154
- Grease an 8-inch square baking dish.
- 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.
- 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.
Per Serving: 154 calories; 5.4 25.9 0.5 6 23 Full nutrition
ReviewsRead all reviews 3
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...
I will update this when I make it - but have a question: When you say "evaporated milk" you are referring to the UNSWEETENED version... correct?