Friday, January 24, 2014

Cookies and Cream Fudge

Fudge is not that hard, people. I've made some pretty awesome fudge (so I'm told and yes, I think so too) and for realsies, it doesn't take hours of slaving in the kitchen or busting out candy thermometers to watch like a hawk and make sure the candy doesn't rise one tick above your intended temperature and be ruined. Four ingredients. Four. I don't do complicated when it comes to fudge. I want 3-5 ingredients please. Seriously, the funfetti fudge, perfect fudge and peanut butter fudge have just a handful of ingredients and are simple delicious. This cookies and cream fudge features great big chunks of Oreo cookies suspended in a creamy white chocolate base, exactly like a fudge version of my favorite ice cream flavor. this would be a lot of fun for a birthday party or just because. As a quick no-bake treat, you can keep these ingredients on hand for emergency dessert calls and save the day with a creamy, chocolatey treat.

It took me a while to find a cookies and cream fudge recipe that I was happy with. A few seemed to complicated or had too many steps and ingredients. Plus I don't actually have a candy thermometer, so I legitimately needed something simple. Enter this recipe from Guru to the Outdoors. I had everything on hand to make this fudge and even took it to another level using doubled filled chocolate cream filled cookies (technically I did not use Oreos because these ones taste the same and were cheaper and were in my pantry the day I made this fudge). Simple, delicious, what more could you ask for?

Cookies and Cream Fudge


1 pound white chocolate melting discs
14 ounces sweetened condensed milk
1/8 teaspoon salt
3 cups coarsely crushed cream filled chocolate sandwich cookies (about 20-22 cookies)

Place white chocolate, sweetened condensed milk and salt in a medium saucepan and melt over low heat, stirring often to prevent burning and incorporate.

While chocolate melts, place a few cookies in a zip top bag, squeeze the air out and close. Place bag on a flexible cutting mat or waxed paper covered surface and crush cookies into a chunks using a meat mallet. Repeat with remaining cookies.

Remove chocolate mixture from heat and stir in cookie pieces.

Line an 8 inch square pan with waxed paper, leaving edges to overhang to use as handles. Pour mixture into lined pan and smooth to an even layer.

Chill for 2 hours, then remove from pan by lifting waxed paper. Peel waxed paper away and place on a cutting mat to cut into 1 inch squares. Store in an airtight container, chilled.

Makes about 5 1/2 dozen pieces.

Happy Baking,
The Cookie Princess

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