This recipe for Cookie Butter Fudge is easy to make with just four ingredients! You will love this because it turns out so soft and amazing – it’s like eating pure cookie butter but without the need for a spoon! This is a great idea for a holiday treat!
Cookie butter is one of those things I simply cannot resist. I’m already unhealthily affectionate towards Biscoff cookies but the spread – give me a spoon and a jar of cookie butter and I’m basically in heaven!
That’s why I knew I had to come up with a holiday treat involving this jar full of love.
Now I’ve seen all those amazing microwave fudge recipes but this one is a bit more traditional and cooked on the stovetop. This doesn’t mean it’s any more complicated though!
It takes a bit more time for it to thicken but there’s no candy thermometer or other fancy equipment involved!
All you need to do is add sugar, evaporated milk and butter to a saucepan, bring it to the boil and stir in the cookie butter.
What’s left to do after that is simmering, simmering and some more simmering with the occasional stirring until the fudge has thickened up and is ready to be spread in a well-greased 8-inch square baking pan.
If you want to be able to lift out all the fudge at once make sure you line your pan with aluminium foil beforehand!
The fudge needs to rest until firm so try to resist digging in before it has all cooled down!
It has a beautiful texture and this melt-in-your-mouth kind of feel we all love so much!
Feel free to use either creamy or crunchy cookie butter – both taste amazing!
This would also make for a nice holiday gift!
Easy Four-Ingredient Cookie Butter Fudge Recipe
- 2 cups sugar
- 1/2 cup evaporated milk
- 2 tablespoons butter
- 1 cup cookie butter
- Grease an 8-inch square baking pan well OR line with aluminium foil.
- Add all ingredients except for the cookie butter to a saucepan and bring to a boil. Reduce to a simmer and stir in the cookie butter.
- Continue simmering until the fudge has thickened to the consistency of thick caramel sauce. Pour into the prepared pan and allow to cool.
- Put into the fridge to cool completely before cutting into small squares. Keeps in the fridge for up to two weeks.