Here's the deal. I don't particularly like fudge. Too boring. Not enough texture. Waaay too tooth-numbingly sweet. The fiance is also not a huge fan of fudge.
So for whatever reason, I decided to make a simple fudge recipe I saw on Pinterest.
"What can I say- I was seduced by the mention of sweetened condensed milk in the ingredient list. I loooooove sweetened condensed milk.
As I melted and mixed and smoothed my batch of fudge, several thoughts popped into my mind:
"Why am I making fudge for two people who don't like fudge?"
"Who is going to eat all this fudge?"
"Am I wasting a bunch of Oreos on fudge? I could just eat plain Oreos.."
But after my fudge was cooled and cut, I went in for a sample and suddenly....I was a fudge convert. The fiance underwent the same transformation and even requested I make another batch so he could snack on fudge all weekend and still bring some into work on Monday.
This fudge would be a great addition to holiday treat trays/exchanges/stuffing-of-the-face-nights, etc.. I think you could even try out some different flavor additions aside from Oreos...perhaps chopped up Reeses, Almond Joy, or M&M's? What about a 'Milk and Cookies Fudge', with broken up bits of chocolate chip cookies? Or how about different kinds of Oreos...Mint? Birthday Cake? You could probably even change out the white chocolate chips for semi/milk chocolate. The possibilities are endless!
Cookies and Cream Fudge
- 2 1/2 cups roughly crushed Oreos (about 2 sleeves out of the package)
- 1 can sweetened condensed milk
- 18 oz white chocolate chips
Combine SCM and white chocolate chips in a double boiler, or melt in the microwave in 30 second bursts, stirring well after each cycle. (This will probably take about a total of 2 minutes/4 cycles, but times will vary based on microwave power)
Fold Oreos into melted SCM/white chocolate chips, then pour into a parchment lined 8x8 dish. I like to crumble up another handful of Oreos and sprinkle them over the top of the fudge, pressing slightly to secure.
Allow fudge to cool at room temp until solid (4-6 hours), or chill in the fridge. Slice fudge into small squares and store in an airtight container or zip bag.