2½ cups granulated sugar
¾ teaspoon salt
4 tablespoons (½ stick) unsalted butter
⅔ cup evaporated milk
12 ounces semisweet chocolate chips
7½ ounces marshmallow creme (such as Fluff )
¾ teaspoon vanilla extract
1 cup Rocky Road Cookie Dough


1. Place the sugar, salt, butter, and evaporated milk in a heavy-bottomed
pot, and bring to a rolling boil. Continue to boil until the mixture reaches 234°F
on an instant-read thermometer, about 5 minutes. Add the chocolate pieces and remove from the heat, and stir to melt.

2. Meanwhile, place the marshmallow creme in the bowl of a stand mixer, and
mix briefly to soften. Add the chocolate
  mixture to the marshmallow and mix well. Add the vanilla and mix again. When smooth, fold in half of the cookie dough. Then, drop in the remaining
cookie dough by the spoonful and stir very lightly to coat.

3. Spread the fudge into a 5-inch square parchment-lined baking pan. Let stand at room temperature until completely cooled. Cut into 1-inch squares to serve.