Description
This Cookie Butter Fudge recipe delivers a rich, creamy treat with the unique, spiced flavor of cookie butter. Made with simple ingredients and a straightforward cooking process, this fudge is perfect for holiday gifts or anytime you want a sweet indulgence. The soft, caramel-like texture melts in your mouth, with the deep warmth of cookie butter bringing an irresistible twist to classic fudge.
Ingredients
Scale
Fudge Ingredients
- 2 cups sugar
- 1/2 cup evaporated milk
- 2 tablespoons butter
- 1 cup cookie butter
Instructions
- Prepare the Pan: Line an 8-inch square pan with aluminum foil, leaving some foil overhang on the sides to make it easier to lift out the fudge later. Lightly grease the foil to prevent sticking.
- Cook the Base: In a saucepan, combine the sugar, evaporated milk, and butter. Bring this mixture to a boil over medium heat, stirring frequently to dissolve the sugar.
- Add Cookie Butter and Simmer: Reduce the heat to a low simmer and stir in the cookie butter until fully incorporated. Continue to simmer on low heat, stirring occasionally, until the mixture thickens to the consistency of a thick caramel sauce. This may take several minutes.
- Pour and Cool: Immediately pour the thickened fudge mixture into the prepared pan, spreading it evenly. Allow it to cool completely at room temperature for several hours, or speed up the process by placing it in the refrigerator.
- Slice and Store: Once fully cooled and set, use the foil overhang to lift the fudge from the pan and slice it into approximately 42 small squares. Store the fudge in the refrigerator for up to two weeks to maintain freshness.
Notes
- The key to perfect fudge is heating the mixture slowly and carefully to avoid burning or crystallization.
- Be patient while the fudge simmers; it needs to thicken properly to set correctly.
- Using cookie butter adds a warm, spiced flavor different from traditional peanut butter or nut butters.
- Store fudge in an airtight container in the refrigerator to keep it fresh longer.
- You can line the pan with parchment paper instead of foil if preferred.
