Thinking of baking your mum something for Mother’s Day? Spoil her rotten (and take a few pieces for yourself!) with this heavenly Cookies & Cream Fudge.
If I were your mum, I’d love you to make me this. This recipe is seriously good. I passed a few pieces around the office and now I have peer-pressure to make more! Deliciously creamy white chocolate fudge with crushed Oreos: perfect for mums with a guilty (or not-so-guilty) sweet tooth. You only need a few ingredients and it’s not as difficult to get right as some other recipes I’ve seen.
Four great things about this recipe:
- The taste.
- The aroma.
- It is (like all our recipes) SO easy.
- The taste (again).
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.
I presented the fudge in the Jamie Oliver Vintage Bowl and cooked it up in the Eazigrip Casserole. The flowers in the photos are daffodils 🙂
Happy Mother’s Day!
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