Give Santa a surprise this year with this milk and cookies fudge treat! This recipe is quick to come together and it’s such a creative fudge everyone will love!
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Milk and Cookies Fudge Recipe
Here at Ruffles and Rain Boots, bring on the easy fudge recipes! I love this simple and easy dessert that literally melts in your mouth with each and every bite. There are just six simple ingredients that make this a winning choice.
This year, I am making a fudge tasting tray because I thought to myself, “Everyone gives one flavor – I’m going to gift fudge in ALL the flavors!” But it didn’t happen.
I made 4 flavors of fudge, cut them into small squares, and placed each flavor on a large tray. Three neighbors were very happy and so was I because I ate the “ugly pieces.” haha
RELATED READING: This Easy Grinch Fudge Will Wow Everyone
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Tips for Making This Christmas Fudge Recipe
Make sure to line the pan with parchment paper. This is the best way to not have the fudge stick (and clean up is a breeze).
Remember, stirring constantly will reduce any chance of burning. Do not walk away even though it’s on medium heat.
If the fudge is hard to slice, you can run your knife under warm water for a few seconds beforehand. Make sure that to dry off the water.
You can easily freeze fudge. Cut it into squares first, add it to a freezer-safe bag or container, and store it for up to 3 months. Remember to thaw on the counter because the room temperature will reduce condensation.
If you want to substitute the white chocolate chips for chocolate, go ahead and you’ll have a decadent variation. Keep the mini chocolate chips addition, though. It will be dark so maybe call it, “Chocolate Milk and Cookies Fudge.” :)
Use This Recipe For a Quick Gift
Fudge makes a great gift any time of year. Put the fudge squares in a festive air-tight container or holiday baggie and you’ve just created the tastiest gift ever.
Giving the gift of homemade goodies is the perfect way to share the holiday spirit and cheer. Be sure to check out more of my fudge recipes if you want to make up a few different tastes to assemble a fudge tasting tray.
You can also use the gift box variations you find at the craft store. Just remember to box them up the day you are gifting them (if you can) to avoid them drying out.
This milk and cookies fudge recipe is a crowd pleasing treat and it is SO easy to make. Grab those Chips Ahoy cookies and let's make some fudge!
Cook Time15 minutes
Total Time15 minutes
Ingredients
3 cups of white chocolate chips
1 - 14 ounce can of sweetened condensed milk
4 tablespoons of butter
1 teaspoon of pure vanilla extract
2 cups of crumbled chocolate chip cookies plus 1 cup for topping
1 cup of mini chocolate chips plus ½ cup for topping
Instructions
Line a baking pan with parchment paper. Set aside.
Warm and melt the butter, white chocolate chips, and milk in a saucepan over low-medium heat. Stir until it's melted all the way.
Add in the vanilla, 2 cups of the crushed chocolate chip cookies, and 1 cup of the mini chocolate chips. Stir well.
Pour the mixture into your baking dish and top with the remaining cookie crumbs and mini chocolate chips.
Let the fudge harden overnight. Cut into 1 inch pieces and enjoy!
Notes
This fudge makes a great gift. When gifting fudge, remember that it will last 2-3 weeks in the refrigerator but it's best when served room temperature. Try to gift it in an air-tight container.
By cooling the fudge prior to agitation (like in the recipes included in this article), on the other hand, you'll get much smaller, finer sugar crystals and a finished fudge with a smooth, creamy texture. Cool the mixture until it reads 120° F on the thermometer—no stirring. This can take 1 to 1/2 hours.
After letting the fudge cool, it's time to beat it. It is important to stir constantly with a wooden spoon until the mixture starts to thicken and its surface starts to look dull or matte. Now is the time to stop beating and pour the fudge into a mould.
OPTION 1) Depending on how runny it is, you can either use it as a frosting for cakes, or a sauce for ice-cream. OPTION 2) Freeze it overnight. Cut it into squares. Cover each square thickly in melted chocolate, ensuring no part of the fudge is exposed.
The fudge is then beaten as this makes the fudge slightly crumbly rather than chewy. Beating the mixture encourages the formation of small sugar crystals, which leads to the crumbly texture. The crystals may not be noticeable in themselves but the fudge mixture will thicken and turn from shiny to matte in appearance.
To avoid this issue, swirl the pan instead of stirring it with a spoon. You can use a wet pastry brush to wipe down any sugar that sticks to the sides of the pot.
While you ultimately want crystals to form, it's important that they don't form too early. The key to successful, nongrainy fudge is in the cooling, not the cooking.
Once the fudge reaches soft-ball stage on the candy thermometer, remove from the heat and let the temperature drop to 110°F. Keep that spoon or spatula out of the pot until this happens. If you stir too early in the process, you'll make the sugar crystals too big and end up with grainy fudge.
Secondly, the pot's material should allow for good heat distribution hence your top choice should be copper cookware or a pot with a copper core. Copper's exceptional heat conductivity offers unparalleled temperature control, an asset when working with finicky ingredients like sugar.
So, the key to smooth yet firm fudge, pralines, and fondant is to first bring the mixture to a high enough concentration and then let it cool off somewhat before starting to stir. And once you do start to stir, stir fanatically and without stopping for the finest, creamiest texture.
If you continue stirring once the mixture is simmering, you are encouraging the development of sugar crystals. While crystallization is the goal if you're making hard candy, crunchy sugar bits can quickly ruin a fudge's silky smooth texture.
How can you fix soft fudge? Put it in a microwave safe bowl that is large enough that it won't boil over. Reheat it to the boiling point and cook for about 3 more minutes. Then you can beat some powdered sugar into it if this doesn't make it set.
Harden the fudge: Place your container or tins in the fridge for 2 hours, which is the time it takes for the fudge to set. Once it's hardened, cut the fudge into 12 pieces or remove it from the muffin tins. Store in the fridge or the freezer (if you don't devour it right away).
For perfect fudge, the syrup should form a soft ball that can be picked up, but easily flattened. If the syrup is undercooked, drops of syrup will sink to the bottom of the glass in threads or simply dissolve. If the syrup is overcooked, the ball will be hard and difficult to flatten with your fingers.
The trick to good homemade fudge is to cook the ingredients to the right temperature to form a sugar syrup, and cool the mixture properly so the texture of the fudge turns out smooth and firm, but soft enough to cut.
Pop the grainy fudge back into the pan along with some water and a little cream and melt the fudge back down to a liquid and re-boil it to temperature. Heat slowly to begin with and make sure the mixture goes completely smooth before bringing it to the boil.
Another key part of a successful fudge texture is when you stir the mixture. Stirring the sugar and milk during the initial stages of cooking allows the sugar to dissolve. However, once the mixture comes to a boil, it's time to put the spoon down.
Once the fudge reaches soft-ball stage on the candy thermometer, remove from the heat and let the temperature drop to 110°F. Keep that spoon or spatula out of the pot until this happens. If you stir too early in the process, you'll make the sugar crystals too big and end up with grainy fudge.
Introduction: My name is Fr. Dewey Fisher, I am a powerful, open, faithful, combative, spotless, faithful, fair person who loves writing and wants to share my knowledge and understanding with you.
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