Cookies & Cream Fudge
Tags: Dessert
- 8-10 Oreos: half finely crushed, half crumbled
- 397g condensed milk
- 200g granulated sugar
- 200g white chocolate
- 2 tbsp butter
- Line a baking pan with foil or baking paper.
- Combine the condensed milk, sugar, white chocolate, and butter in a saucepan (or I used a casserole pot).
- Heat the mixture on LOW heat*, stirring constantly until smooth.
- Remove from heat and stir in the finely crushed Oreos.
- Pour the mixture into your tin. Add the crumbled Oreos over the top and swirl them into the mixture.
- Leave to cool. You should be able to cut along the fudge where you will later separate the pieces (this will save cutting being more difficult when the fudge has fully set).
- Refrigerate for an hour. Cut and separate the fudge pieces and store in an airtight container.
- Make sure you heat the mixture on LOW. For some fudge recipes you boil the mixture, but through trial and error I realised that with this one you will burn the sugar if you do this (luckily I had an incredibly non-stick casserole pot – phew!)
- For this recipe I covered the base of my baking pan with finely crushed Oreos and then added the mixture over the top, this gave the fudge a crunchy base. You can do this or do as described above.
