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!

Cookie Butter Fudge

This yummy little 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.

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.

Cookie Butter Fudge

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
Author: Grumpy’s Honeybunch
Prep time:
Cook time:
Total time:
Serves: 24
Ingredients
  • 2 cups sugar
  • 1/4 teaspoon cream of tarter
  • 2/3 cup milk
  • 3/4 cup cookie butter
  • 1/2 cup unsalted butter
  • 1 teaspoon vanilla
Instructions
  1. Combine sugar, cream of tarter and milk. Boil until soft ball is formed when placed in cold water or 234 degrees on candy thermometer.
  2. 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.
  3. Let fudge cool about 5 more minutes, then cut and store.