Nestle Cookies Cream Fudge Food

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Steps:

• Line 9-inch-square baking pan with foil.
• Combine sugar, butter and evaporated milk in medium, heavy-duty saucepan. Bring to a full rolling boil, stirring constantly. Boil, stirring constantly, for 3 minutes. Remove from heat.
• Stir in morsels, marshmallow crème, finely 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 36 pieces. Store in airtight container in refrigerator.

NESTLE COOKIES & CREAM FUDGE

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.

COOKIES & CREAM FUDGE

Steps:

• Line an 8 x 8-inch square baking pan with foil.
• In heavy saucepan over low heat, melt chocolate with sweetened condensed milk and salt.
• Remove from heat.
• Stir in crushed cookies.
• Spread evenly in prepared pan.
• Chill for 2 hours or until firm.
• Turn fudge out onto cutting board.
• Peel off foil and cut into squares.
• Store tightly covered at room temperature.

SOUTH AFRICAN NESTLE'S FUDGE

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.

COOKIES AND CREAM FUDGE/OREO COOKIE FUDGE

Steps:

• Line 13x9 pan with foil and butter the foil.
• Combine sugar, butter, and milk in medium saucepan. Bring to full rolling boil; stirring constantly. Boil constantly for 3 minutes. Remove from heat. Stir in morsels, cream, crushed cookies, and vanilla. Pour into prepared pan. Sprinkle with crumbled cookes and press down lightly or gently swirl into fudge with knife if desired.
• Refrigerate until firm. Lift from pan. Remove foil and cut into pieces.

COOKIES 'N' CREAM FUDGE

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.

NESTLE VERY BEST FUDGE

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.