Cookies n Cream Fudge
2 cups sugar
1/2 cups butter
2/3 cups whipping cream
1 (12 oz) package white chocolate chips
1 7-oz jar marshmallow creme
1 tsp vanilla
12 Oreo cookies, broken into bite-size pieces
In a heavy saucepan, combine sugar, butter and milk. Bring to a full rolling boil over medium-high heat, stirring constantly. Reduce heat to medium, and continue to boil, stirring frequently, 8 to 10 minutes or until mixture reaches 234°F (use candy thermometer).
Remove from heat; add chocolate; stir until smooth. Add marshmallow creme and vanilla; mix well. Gently stir in the Oreo pieces. Pour mixture into a 9-inch square pan lined with buttered foil. Cool completely; cut into 1 1/2-inch squares.
Store in an airtight container in the refrigerator for up to one week.