As a child, one of my favorite after-school treats was animal crackers—the pink and white iced ones. Even now, during road trips or flights, a random bag of those cookies instantly transports me back to that carefree time.
Outside of those nostalgic moments I don’t eat them often. Part of it is that they feel a bit childish to buy, and while I don’t mind that, it often keeps me from grabbing a bag. So I decided to give that classic snack an adult upgrade and turn it into a rich, nostalgic fudge—with help from Anissa. The result is hands-down the best fudge we’ve made yet. You really have to try this.
Ingredients:
- 1 (5 oz) can evaporated milk
- 1 stick unsalted butter
- 3 cups granulated sugar
- 7 oz marshmallow cream
- 11.5 oz white chocolate chips
- 1 bag circus animal cookies
- 1 tablespoon nonpareils
Instructions:
- Line a 9×13-inch pan with parchment paper.
- Place all the animal cookies in a resealable bag and crush them to small-to-medium pieces using a rolling pin. Alternatively, pulse them briefly in a food processor for a similar texture.
- Combine the evaporated milk, butter, and sugar in a medium saucepan. Cook over medium heat, stirring constantly, and bring to a boil—watch carefully so the mixture doesn’t scorch.
- Remove the pan from the heat and stir in the marshmallow cream, half of the crushed animal cookies, and the white chocolate chips until fully incorporated and smooth.
- Pour the fudge mixture into the prepared pan and spread evenly with a spatula.
- Sprinkle the remaining cookie pieces across the top, pressing them gently into the fudge so they adhere. Finish by scattering the nonpareils over the surface.
Recipe by Anissa Saxton
Photography and styling by Brittni Mehlhoff
Will you give this recipe a try? What was your favorite snack when you were a kid?