It's taken me awhile to finally show the fantastic cookies and cream fudge recipe I found over at Cupcakes and Cashmere, but I'm more than excited to share my fabulous treat that had everyone swooning over the holidays. I'm a sucker for Hershey's Cookies and Cream chocolate bars and by no means did I plan on the outcome of the fudge to taste similar. So when I got reactions asking me if I used any of the chocolate bar in the recipe due to how identical it tasted, I was pleasurably surprised. I modified the original recipe slightly, out my own idiocy when grocery shopping and didn't purchase enough supplies, so the overall taste is less sweeter than the original.
I used this recipe, but I replaced sugar for icing sugar once I realized that I didn't actually have any at home. This actually sped up the cooking process as the finer sugar melted a lot faster than I had expected. I started the process by doubling the recipe, and by the time it came to incorporating the marshmellow cream, I realized that I had only bought enough for one portion. So only 3.5 oz were used.
I also omitted the pinch of salt because of the decreased cooking time
due to the icing sugar made the entire mixture extremely difficult to
Labels: baking, cookies and cream, food, foodie, fudge, recipe