Nestle Cookies Cream Fudge Recipes

Steps:

• Put sugar and water into a large heavy saucepan.
• Stir over a low heat until the sugar has dissolved.
• Add the butter and syrup and stil until the butter has melted.
• Add the condensed milk and stir until it comes to the boil.
• Boil very slowly, stirring all the time, until soft ball stage.
• Remove from the stove, add the vanilla and beat until it thickens.
• Pour into a greased pan and leave to cool.
• Cut into squares when cold.

Steps:

• In heavy saucepan, over low heat, melt white chocolate squares, sweetened condensed milk and salt. Remove from heat; stir in crushed cookies.
• Spread evenly into wax-paper-lined 8-inch square pan. Chill 2 hours or until firm.
• Turn fudge onto cutting board; peel off paper and cut into squares. Store leftovers covered in refrigerator.

Steps:

• Line 9 inch square baking pan with foil.
• Combine sugar, butter and evaporated milk in medium saucepan.
• Bring to a full rolling boil, stirring constantly.
• Boil stirring constantly for 3 minute.
• Remove from heat.
• Stir in morsels, marshmallow creme, crushed cookies and vanilla extract.
• Pour into prepared pan.
• Sprinkle crumbled cookies on top.
• Gently swirl cookies into fudge using a knife without touching bottom of pan.
• Refrigerate for 1 hour or until firm.
• Lift from pan; remove foil.
• Cut into pieces.

Steps:

• Line a 13 x 9 pan with foil and leave some hanging over the edge of the pan to lift it easily.
• Combine the sugar, milk, butter and salt in a 4 - 5 cup heavy saucepan and cook over medium heat stirring constantly. Bring to a boil and keep stirring and boil for 4 to 5 minutes.
• Remove from heat and add marshmallows, nuts, morsels, vanilla. Stir vigorously for 1 minute or until the marshmallows are totally melted.
• Pour into the prepared pan and refrigerate for two hours. Cut the fudge into tiny squares and refrigerate tightly covered.
• ***I take my fudge out of the fridge when it fully sets and wrap it into 1/4 pound portions with plastic wrap and store in a container with a tight lid, in the fridge. I also let it ripen before serving as it develops a wonderful taste and texture after a couple of days. It keeps for a couple of weeks tightly wrapped.

Steps:

• Line an 8-in. square dish with aluminum foil; coat with cooking spray. Place half of the broken cookies in pan. , In a heavy saucepan, combine the milk, butter and chips; cook and stir over low heat until chips are melted. Remove from heat; stir in vanilla. , Pour over cookies in pan. Sprinkle with remaining cookies and peppermint candies if desired. Cover and refrigerate for at least 1 hour. Cut into squares.