Fudge is one of those things that I’m always curious to try but have always put it in the too hard basket for some reason, I have no idea why. Over the holidays I decided to finally bite the bullet and give it a go.
I thought I would start with an easy one; cookies and cream fudge (it has all of 3 ingredients). I wasn’t disappointed, it’s awesome. A nice balance of crunch through the biscuit with super creamy sweetness in the fudge.
I love sweet things, but even this I have to have in tiny tiny pieces.
To go with the fudge I also made these cookie in a jar gifts. I used the Santa’s Cookies recipe from Cul-de-Sac Cool (you can find 5 recipe in a jar ideas and associated printable here). I couldn’t find the right size jars so I had to go with a bigger jar which left a bit more room in the top than I would of liked, but you get that on the big jobs.
I jazzed the jar up with some ribbon and a Christmas ornament. I was pretty happy with how they turned out and I liked the idea of giving a gift that might last a little longer than if I’d made up the actual cookies (this way the recipients can make them in the middle of January and continue the festive spirit for as long as possible).
Cookies & Cream Fudge
500g white chocolate melts
395g sweetened condensed milk
1 packet of Oreo cookies
1. Put Oreo cookies in a ziplock bag and crush with a rolling pin. (You want the cookies to be smashed, but you don’t want them pulverised into dust. You need there to be decent size chunks for this to really work.)
2. Line a 9″ x 13″ baking tray with baking paper.
3. Melt together white chocolate melts and sweetened condense milk. I used a double boiler set up (a metal bowl in place of a lid on a boiling saucepan of water) to melt mine together – remember to use a wooden spoon to stir constantly when using this method.
4. Take chocolate milk mixture off the heat and stir through the crushed cookies. Combine well.
5. Pour mixture into the baking tray and spread evenly. Gently tap the baking dish on a hard flat surface to remove air bubbles.
6. Put baking tray aside and leave to set for at least 45 minutes before putting it into the fridge to completely harden.
Store in an air tight container and consume within 5 days.
Join the GnomeAngel Newsletter
Sign up to the GnomeAngel Newsletter and you can access your very own complimentary GnomeAngel pattern. Get the latest news, stay up-to-date with sew-alongs + events and receive the occasional free offer! Simply add your details below!