It’s holiday time, so that means it’s time for super-fast microwave Maple Cookie Fudge!
“But Beth,” I hear you saying, “You just featured a fudge recipe a month ago!”
Aha! I did indeed. That pumpkin fudge is delicious indeed, with its texture and taste like pumpkin frosting, but it also gets soft if it’s not kept chilled. THIS fudge recipe has endurance. Fortitude. Maple.
This is a shortcut fudge without any need of a candy thermometer or stress. I like to use the microwave, but you can use the stovetop if you want. You can keep the maple cookies chunky, if you desire, or grind everything to crumbs–your choice! I actually like some small chunks mixed in for texture.
The maple flavor is nice and consistent here, not cloying, while the marshmallow fluff grants the texture some extra oomph. If you want, you can add in some nuts as well, but if you keep your cookies kinda chunky, they can add some nut-like texture to the squares.
This would be the perfect quick fudge to make for a holiday party where everything needs to stay out on a counter for hours! The leftovers will keep very well in a sealed container in the fridge, too.
Come to think of it, this maple cookie fudge is just about perfect if you ignore the pesky nutritional side of things.
Bready or Not: Quick Maple Cookie Fudge
Ingredients
- 3 cups white chocolate chips
- 20 maple crème cookies crushed/chopped/maimed
- 7 ounce marshmallow fluff jar
- 14 ounces sweetened condensed milk can
- 1 teaspoon maple flavor
- 1 teaspoon vanilla extract
- 1/2 cup nuts chopped walnuts/pecans/macadamia, optional
Instructions
- Prepare a 9x13 pan by lining it with foil and applying nonstick spray.
- Either in microwave or on stovetop, carefully melt chocolate with canned milk and marshmallow cream. If microwaving, do it in short bursts because it can burn fast! Stir often.
- When the mix is smooth, add the maple flavor and vanilla. Fold in the maple cookies. Use an uneven spatula to smooth out the top.
- Refrigerate at least 3 hours, until the fudge is firm. Cut into bite size pieces. Keep stored in fridge between layers of wax paper. Unlike some other quick fudges, this will keep well for hours at room temperature.
- OM NOM NOM!
2 Comments
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I made these twice. The first time, I made three mistakes: I used fluff (I have NEVER had good luck making fudge with fluff), I melted the fluff and chips on the stove with the SC Milk, and I crushed the cookies whole.
Disaster. The fudge was chewy, more like caramel than fudge. That may be because I cooked everything too long on the stove.
The second time, I separated the creme from the cookies before I crushed them, and threw that in with the chips, SC Milk, and my addition, a stick of butter. I nuked them in two batches, and it came out nice and smooth. I added the flavorings and the cookie crumbs, and spooned part of the batch into mini-muffin cups, and pushed chopped cashews onto the tops, and the rest I poured into a special fudge pan (you know, the square thing with a removable bottom). I cooled and then chilled for three hours.
MUCH better.
That’s great! I’m glad you found the modification that worked for you. I love the idea of making them in mini muffin cups.