So I decided to create a recipe for Cookie Butter Fudge.
And … oh … this is quite possibly both the best and worst thing I have ever done.
This fudge, people, is RIDICULOUS.
If you’ve read my other fudge recipes, you know that I abhor the types of fudge that don’t set and require refrigeration. So, in that vein, this fudge has no condensed milk, or even marshmallow creme or anything like that. It’s just good old fashioned homemade fudge.
With cookie butter.
If you are here, I’m assuming you’re familiar with cookie butter. If not, you should seriously consider acquainting yourself immediately.
I used the Trader Joe’s Speculoos Cookie Butter which I
often sometimes eat by the spoonful straight from the jar because, you know, it’s awesome. So that’s what I recommend.
But if it’s not available in your area (or you don’t want to order it from Amazon), I’ve seen similar products at Publix (European cookie spread) and Target (Biscoff creamy spread).
So, here we go…
Simple ingredients. Just milk, cream, butter, and sugar for the base, and cookie butter and vanilla for the extra flavor.
Dump the first ingredients in the pot and whisk together.
If you’ve forgotten to set out your butter ahead of time, just slice it and throw it in cold. Bring up the pan to a boil slowly, making sure the butter melts and gets combined.
But once it gets to a boil, do NOT stir it again. (It will get all grainy and weird.)
As it comes to a rolling boil, it’s going to expand. A LOT.
So use a very large pot.
As it cooks, it will reduce back down.
Once it gets to soft ball stage, it will be much thicker with larger bubbles.
This takes about 15 minutes.
Unless I’ve forgotten to leave it at a rolling simmer. If the temperature is too low, it can take a lot longer than 15 minutes to get to soft ball stage. Just make sure you get there, or the fudge won’t set.
Take it of the heat and quickly stir in the vanilla and cookie butter.
You’re going to beat it over a bowl of ice to help it cool down and set.
Stir it well, but as soon as it is thick enough to pull away from the sides and bottom of the pot while you stir it, go ahead and dump it in your prepared pan.
You’ll need to let it sit for awhile to finish setting up.
Once it’s hardened (this should take between 30 minutes and an hour), pull it out by the foil. You can let it sit longer, on a cooling rack, if it feels wobbly and soft.
Then place a large platter over the fudge and use that platter to flip it over:
You’ll want it to rest upside down for a bit to make sure the bottom dries out.
Then place a cutting board over it and flip it back to right side up.
Cut the fudge with a long sharp knife, wiping the blade on a towel between slices.
Let the fudge rest for awhile (at least two hours but I’ve left it out as long as overnight) so that it hardens all the way around.
You want it fully set not only so that you can stack the pieces on a plate or in a container, but also for the wonderful texture balance of the sugary, buttery flakiness of the exterior that contrasts with the utter softness of the interior that will melt in your mouth like a liquid drop of cookie joy.
Cookie Butter Fudge
1 cup whole milk
1 cup heavy whipping cream
3 cups sugar
1/2 cup (1 stick) butter, softened
1/2 cup Speculoos Cookie Butter
1 teaspoon vanilla extract
Prepare an 8×8-inch baking dish with tin foil and a light coating of butter or cooking spray.
Whisk together the milk, cream, sugar, and butter in a large saucepan. Bring it to a rolling boil.
Reduce the heat and simmer it without stirring. This is important: do NOT stir the mixture! After 15 minutes, test the temperature with a thermometer. Once it reaches 235°F or soft ball stage, remove from heat. Do NOT stop simmering until it reaches this temperature, or it will not set. This may take more than 15 minutes. It will be noticeably thicker when it’s done.
Remove from heat and stir in the cookie butter and vanilla extract.
Fill a large bowl with ice and place the saucepan into the bowl on top of the ice. Stir the fudge over the ice until it is very thick. Then (making sure not to let any of the melted ice get into your fudge) pour it into the prepared baking dish, spreading it smooth.
Place baking dish on a wire rack and allow to set. This may take a half hour or longer, depending on the temperature and humidity of your home. Carefully remove the fudge from the dish by pulling out the foil. Place a large plate over the fudge and flip it over so that the fudge can rest upside down for a few minutes, to let the bottom to dry. Follow the same procedure to flip it right side up on a cutting board.
Cut into squares or rectangles with a sharp knife, wiping the blade on a towel between slices. Allow the pieces to sit without touching for at least a 2 hours or overnight to make sure each piece is fully set and has a nice solidity all the way around the smooth interior. Then store covered.
Makes about 3 dozen 1-inch pieces.
[Note: I used Trader Joe’s Speculoos Cookie Butter, but you can substitute any European cookie spread.]
And to print the free PDF of the recipe, click here:
Cookie Butter Fudge