With my new found affection for cookie butter, I decided that one thing I had to try was a Cookie Butter Fudge. The hint of cinnamon from the cookie butter, the creamy texture of this fudge, will have you wanting more!
This yummy little cookie butter fudge treat made it in a goodie box that I sent to Christopher. I have always been a fan of homemade fudge, but always have been candy challenged when trying to make it. So, when it turns out for me, then I have to share it.
The secret to creamy delicious fudge!
I found this little secret out years ago when making peanut butter fudge and I don’t know why I didn’t just always use it when attempting fudge recipes. There is one ingredient that will work magic in your fudge making. It is 3 little words. Cream of Tartar. I found out that it helps to set your fudge by breaking down the sucrose, eliminating the graininess that you can get with sugar. It turns your fudge into the creamiest, dreamiest, sweetest little bite of comfort you ever had and comfort was something my entire family has needed this past week.
My Uncle Lyle passed away on Saturday, November 15 and today is his memorial. I won’t make it home today for his memorial, but I will be there in heart and spirit. He had just turned 80 this year and wasn’t in the greatest of health. Even so, his passing happened very quickly and was unexpected when it did happen. I want to dedicate this post today to him. I’m pretty sure he would have approved of this recipe. I’m going to miss him and I am so happy I had the opportunity to see him in October when I went home for a visit. May he rest in peace. I will always have a super soft spot in my heart that will always be there just for him. Love you forever, love you for always Uncle Lyle.
Cookie Butter Fudge
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
2 cups sugar
1/4 teaspoon cream of tartar
2/3 cup milk
3/4 cup cookie butter
1/2 cup unsalted butter
1 teaspoon vanilla
Combine sugar, cream of tartar and milk.
Boil until soft ball is formed when placed in cold water or 234 degrees on candy thermometer.
Remove from heat and cool to lukewarm.
Add butter, cookie butter, and vanilla. Stir to combine and pour into 8×8 pan that has been lined with foil. Let fudge cool about 5 more minutes, then cut and store.
Shelby is the author/owner of Grumpy's Honeybunch. Established in 2007, she shares and preserves family recipes as well as recipes for cooking light and keto. She is an experienced, self-taught home cook who loves to share recipes with others. You can see her work on websites such as Veal Made Easy, Parade, Community Table, SoFab Food, Yummly, and FoodGawker.
Welcome! I'm Shelby, author of Grumpy's Honeybunch. I have been sharing family favorite recipes since 2007. We started the Keto Diet in October 2017 and since then I have been creating Keto ... read more
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