Ice Cream Fudges
Ingredients
Cookies n Cream Fudge
Mint Chocolate Chip Fudge
Creamsicle Fudge
Instructions
Cookies n Creme Fudge
  1. Line an 8×8 pan with wax paper, wax side up.
  2. Break 7-8 oreos and cover the wax paper with them.
  3. Put chopped candy coating and marshmallow cream into a mixing bowl and set aside.
  4. In a large saucepan over medium high heat combine sugar, cream, butter, and salt. Bring to a boil and boil for 5 minutes, stirring constantly.
  5. Pour the hot mixture over the marshmallow and candy coating.
  6. Beat with electric mixer until smooth.
  7. Pour into wax paper over Oreo crumbles and crumble more Oreos on top, pressing the cookie into the mixture.
  8. Refrigerate for 4 hours, then cut into cubes and serve.
Mint Chocolate Chip Fudge
  1. Line an 8×8 pan with wax paper, wax side up.
  2. Using three separate bowls, combine the following: Bowl 1: 1/4 cup marshmallow cream and mint chips Bowl 2: 2 tablespoons marshmallow cream and Andes baking chips Bowl 3: 1/4 cup + 2 tablespoons marshmallow cream and chocolate chips
  3. In a large saucepan over medium high heat combine sugar, cream, milk, butter, and salt. Bring to a boil and boil for 5 minutes, stirring constantly.
  4. Pour 2/3 cup into Bowl 1 plus a few drops of green food coloring, pour 1/3 cup into Bowl 2, 1 cup into Bowl 3. Beat each mixture with an electric mixture starting with Bowl 1 and working your way to Bowl 3.
  5. Pour Bowl 3 into the wax lined pan, then pour Bowl 2 over top of the chocolate mixture, then pour Bowl 1 over top.
  6. Sprinkle mini chocolate chips over the top of the green layer.
  7. Refrigerate for 4 hours, then cut into cubes and serve.
Creamsicle Fudge
  1. Line an 8×8 pan with wax paper, wax side up.
  2. Put chopped candy coating and marshmallow cream into a mixing bowl and set aside.
  3. In a large saucepan over medium high heat combine sugar, cream, butter, and salt. Bring to a boil and boil for 5 minutes, stirring constantly.
  4. Pour the hot mixture over the marshmallow and candy coating.
  5. Beat with electric mixer until smooth.
  6. Divide mixture into two separate bowls, blending orange extract and a few drops of orange food coloring into one of the bowls.
  7. Pour from the two different bowls in layers into the wax lined pan. Run a butter knife through the mixture to swirl the colors.
  8. Refrigerate for 4 hours, then cut into cubes and serve.