Super Easy Cookie Butter Fudge
This cookie butter fudge is made with just a few simple ingredients, including sweetened condensed milk. It also couldn’t be easier to make — 5 minutes is all you need to get your fudge prepped, and then it cools in the fridge for 2 hours. Sweet, creamy, and absolutely amazing!
I don’t know what took me so long to find out about cookie butter. I know there was all that rage (thats apparently still going on) about Nutella, but I was never THAT crazy about it.
Then in comes this new thing called cookie butter- read about it in all my cooking mags, saw it all over insta, but when I went to search for it in store, I could not find any brand that was kosher. I find out from a friend that some kosher supermarkets sell it because they import it from Israel.
Cut to me racing to a store to find it, only to see that it is $11 dollars for a peanut butter sized jar. Cursing under my breath I sucked it up and took it home.
Jar open, spoon in hand, I went in for a dip and OMG, it was like a EUREKA MOMENT with angels singing in the background. It seriously tastes like hearts and rainbows and cookies and everything that is good in this life blended up together into one $11 jar of happiness. Worth it.
So I started thinking, obviously I can just eat the whole thing with just a spoon, but what else can I do with this? Ding, ding, ding-recipes with cookie butter! I started with this easy fudge recipe and then went on to make these cookie butter biscotti, and this decadent cookie butter cake.
This is basically a treat y’oself dessert/candy. It is an- I am an awesome person, and I deserve a treat, so I will make myself this fudge and feel like a total babe, food.
It takes 10 actual minutes to make and then has to chill in the fridge for a little bit, and then- INDULGE.
Rich, creamy, delectable, mouthwatering, instant happiness fudge.
TREAT YOSELF.
And then treat a friend, and spread that goodness the way you would spread that cookie butter (or fine, Nutella) all over your body.
Rich and creamy cookie butter fudge
Ingredients
- 1/2 cup butter
- 14 oz sweetened condensed milk
- 1 cup creamy cookie butter
- 1 pinch of salt
- 8-10 Lotus biscuits (cookie butter cookies), roughly chopped (optional)
Instructions
- Line an 8×8 inch pan with parchment paper, allowing some to hang over the sides to allow for easy removal.
- Cut the butter into smaller pieces.
- In a medium size pot over medium heat, combine all the ingredients except for the chopped biscuits if using.
- Stir until the butter is melted and the ingredients are mixed well.
- For fudge with a crunch, add in the chopped biscuits, Leave out if you want it to be smooth.
- Stir again until evenly mixed.
- Pour the fudge into the 8×8 pan and use a off set spatula or knife to smooth the fudge along the edges of the pan.
- Place in fridge to cool for a minimum of two hours.
- Once cooled, use the parchment paper to lift the fudge out of the pan and cut into pieces.
- Store in an air tight container in the fridge for up to a week.
Notes
I made this today and couldn’t get the fudge to set after leaving in the fridge for about 2 hours and then in the freezer for 30 minutes. I taste delicious, but it’s more like a sauce than actual fudge. I tried adding a little bit of evaporated milk to the mixture and reheating it in the microwave to cook it a little longer. I’m now leaving it in the fridge overnight to see if it’s salvageable.
I have a feeling the mixture needs to be cooked significantly longer in step #4, not just until the butter is melted and ingredients are blended. After looking at other fudge recipes, I’m thinking it probably needs to be cooked until the mixture thickens more.
Thanks for your review Nikki-I didnt have any issues with the recipe but appreciate the feedback!
Is there any way to make this Pareve?
I havent tried it but if you do let me know!