This recipe for Cookie Butter Fudge is easy to make with just four ingredients. They come out soft and amazing, a great treat to give away for the holidays!
Cookie butter is one of those things I simply cannot resist. I’m already unhealthily affectionate towards the cookies, but the spread… Give me a spoon and a jar of cookie butter and I’m basically in heaven!
And now in fudge? I have to hide this from myself if I want any to be left on Christmas.
I know there’s 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 – no candy thermometer or other fancy equipment involved, and just 4 ingredients in the recipe!
Ingredients you’ll need
Here is a visual overview of the ingredients in the recipe. Scroll down to the printable recipe card at the bottom of this post for quantities!
- Evaporated milk: Please use unsweetened, evaporated milk. Do NOT use sweetened condensed milk, the mixture comes out too thick with condensed milk!
- Butter: I highly recommend using real butter in this recipe. If you must use margarine, please use stick margarine and NOT a buttery spread.
- Cookie butter: Both smooth and crunchy cookie butter can be used, depending on if you like a smooth fudge or one with a little texture.
How to make Cookie Butter Fudge
1. Start by placing the evaporated milk, sugar and butter in a wide saucepan. I used my Dutch oven whenever I make caramel or candy, it works really well. However, a regular saucepan will be fine, too.
Keep stirring over medium heat until the sugar has dissolved and bring to a boil.
2. Immediately reduce the heat to a low simmer and stir in the cookie butter. You need to stir quickly, as the cookie butter can seize up. You want the mixture completely smooth.
Simmer until the mixture has the consistency of a thick caramel. Be careful not to simmer it for too long though, or it will get hard and brittle. If you notice a film/skin forming on the surface of the fudge, you need to remove it from the heat and spread it in the pan immediately.
3. Once you have spread the mixture in the pan, use an offset spatula to evenly spread it out if needed.
Let the fudge cool completely for several hours before slicing it into squares. You can refrigerate it to help it to firm up, if you like.
- It’s very important not to boil the mixture too much. Only bring it to a boil once before adding the cookie butter, then reduce the heat to a simmer. Simmer on low heat with the cookie butter, then take it off the heat as soon as it looks like thick caramel OR starts developing a crinkly skin on the surface.
- Do not skip lining and oiling your pan, otherwise the fudge may stick really badly. If you want to be able to lift out all the fudge at once make sure you line your pan with aluminium foil, leaving an overhang!
- Make sure the fudge has set completely before removing it from the pan to slice.
The fudge keeps well in the fridge in a closed container for up to 2 weeks.
You can also freeze it in a freezer-friendly container for up to 3 months. Place it in the fridge to defrost.
However you store it, the fudge is best served at room temperature.
Really though, this fudge! It’s so good with a beautiful texture and this melt-in-your-mouth kind of feel we all love so much. What a holiday treat!
More homemade candy
PS If you try this recipe, please leave a review in the comment section and add a star rating in the recipe card – I appreciate your feedback! Follow along on Pinterest, Facebook or Instagram. Sign up for my email list, too!
Cookie Butter Fudge
- 2 cups sugar
- ½ cup evaporated milk
- 2 tablespoons butter
- 1 cup cookie butter
- Line an 8-inch sqaure pan with aluminum foil (leave an overhang). Lightly grease 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 on low heat until the fudge has thickened to the consistency of thick caramel sauce. Immediately pour into the prepared pan and allow to cool.
- Cool fudge completely for several hours before slicing into small squares. Place in the refrigerator to speed up the cooling process, if you like. Keeps in the fridge for up to two weeks.
- If you want to slice the fudge into perfectly neat squares, I recommend lining your pan with aluminum foil, leaving an overhang. Lift out the entire piece of fudge onto a chopping board to slice into neat pieces.
- Either crunchy or creamy cookie butter is fine in this recipe. It comes down to pure preference for either very soft and creamy fudge or one with a little bit of crunch.
- I use evaporated (unsweetened) milk in this recipe, because there’s already a lot of sugar going into the fudge. Do not use sweetened condensed milk.