Tuesday, November 22, 2011

Cookies and Cream Fudge

More fudge! I hope all the recipients of this year's Christmas goodies like sugar because this batch is just as sweet as the last. Once again I have based my fudge idea on ice-cream but this one turned out so much better than the extremely rich brown-sugar fudge that I made the other week. Back when I was a kid I remember going to the shop that was across the road from my school, where they served up the biggest ice-creams possible, and while sometimes we would try new flavours we would more often stick to the tried and true - a scoop of Goldrush and a scoop of Cookies and Cream. Goldrush is hard to properly describe and my fudge didn't do it justice. The cookies and cream fudge, however, is really, really good. Most recipes I found for it were actually white chocolate fudge with oreo cookies, but that was not what I was looking for. The ice-cream is vanilla flavoured, with broken up cookies. So I used a recipe for vanilla fudge that I found on another blog, this one here, and simply added broken up oreo cookies. This fudge took longer to set than the brown-sugar fudge but I like it better.


Cookies and Cream Fudge

150 mL milk
170 grams condensed milk
250 grams caster sugar
100 grams butter
2 teaspoons vanilla extract/essence
100 grams icing sugar
1 packet oreo cookies (or other cookies)

In a medium sized saucepan place the milk, condensed milk, caster sugar and butter. Turn the heat on to medium until the butter has melted and the mixture begins to bubble. Then turn it down to medium-low and keep it simmering, stirring every now and then.


While the mixture simmers, sift the icing sugar into a mixing bowl, chop up the oreo cookies and set them aside, then line a tin (about 17 cm square) with clingfilm.

The mixture will need to simmer for about 30 minutes or longer, until it reaches 113 degrees celsius (236 degrees fahrenheit). It should be bubbling all over the top of it, and continue to bubble as you stir it. If you don't stir it the mixture will burn to the bottom. I found that this fudge took longer to reach the right temperature than the brown-sugar fudge, and never reached the 'soft-ball' stage. It still worked though.

When the mixture reaches the right temperature, pour it into the mixing bowl with the icing sugar and beat with an electric mixer for about 4 or 5 minutes, until it's sort of thick. Then mix the oreo cookies into the mixture and pour the whole lot into the prepared tin.


Leave the fudge to cool, then cover it and chill it for about 24 hours, maybe a little more.

1 comment:

  1. Oh my! That sounds delicious!

    Stopping by from This Chick Cooks :)

    ReplyDelete

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