Cookie. Butter. Fudge.
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 never got on board with that because of my nut allergy. So I always felt left out and just rolled my eyes while everyone was Nutella-ing it up. 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? I created a cookie butter biscotti recipe, that if you follow me on Instagram (do it), you saw it over and over, and I do plan on posting it here eventually, but I sent it into a magazine to see if they would publish it first. I should probably follow up that also because that was 6 weeks ago.
ANYWAYS to get back to this cookie butter story, another friend heard me spewing my love/hate relationship with cookie butter because its so damn expensive and goes, you know they sell that at Walmart for less than $3 right? WHATTTTTTTTTTTT. So heart racing, into the car I went again (yes I will drop anything for cookie butter) and rush to get there, find the cookie butter (in creamy and crunchy style!) and cleared out the shelf. No shame included.
Now after Ive calmed down a little bit, and with all my cookie butter booty- Im finding new, fun, and easy ways to incorporate it into desserts. Like this fudge!
This is basically a treat y’oself dessert/candy. It is NOT diet food. It is- I am an awesome person, and I deserve a treat, so I will make myself this fudge and feel like a total goddess food. It is worth every. single. calorie.
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.
Cookie Butter Fudge
Ingredients
- 1/2 cup butter
- 1 14 oz. can sweetened condensed milk
- 1 cup creamy cookie butter*
- pinch of salt
- 8-10 Lotus biscuits roughly chopped (optional)
Instructions
- Line an 8x8 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 8x8 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!