Y’know what sounds decadent and delicious? Fudge.
Rich, dense, and velvety on your tongue. Combine that with a tasty cookie (how about an Oreo?), and you have yourself a creamy, crunchy, Cookies and Cream Fudge.
This fudge was the second thing I decided to make using Chocoley’s amazing melting chocolate. They sent me 2.5 pounds of their Bada Bing Bada Boom Gourmet Compound Chocolate Candy & Molding Formula in White.
Their chocolate has no hydrogenated oils, the highest quality ethically traded ingredients, and select-grade traceable cacao. Combine this with the absence of that distinctive waxy texture, and you have a delicious, smooth, and silky melting chocolate.
(I was also lucky enough to get a pound of their Bada Bing Bada Boom Gourmet Compound Chocolate Dipping & Coating Formula in Dark! Stop back in January to see a couple of recipes featuring that!)
I also used Oreos with red filling for a little festive color, a can of sweetened condensed milk, green sugar sprinkles, and baking cups.
First, I took ten Oreos and put them in a large, gallon-sized, zip-top bag. Since Oreos are already pretty soft, I just used my hands to mash up the cookies, cream and all.
Setting that aside, the next focus was setting up the chocolate for the fudge. I measured out a pound of the melting chocolate wafers in a bowl (I use these!) on my scale.
The recipe then called for a can of sweetened condensed milk to be added to the chocolate. After adding this, it was time to throw the mixture in the microwave.
According to the directions in the recipe, I needed to put the chocolate/sweetened condensed milk mixture in the microwave at 50% power for 30 seconds, stir, and continue these two steps until the chocolate is mostly melted.
After the chocolate was melted, it was so smooth and silky. I added the crushed Oreo cookies to the mixture, and stirred it up.
I didn’t anticipate the color change from the red Oreo cream. Oops! It does look pretty festive though!
I had considered following the recipe as is and putting the fudge into an 8”x8” pan. This would leave me with a block of fudge that I could cut up in whatever sizes I wanted.
Instead, I chose to use Christmas-themed baking cups. Making up treat bags for relatives was in the cards, so I decided on a standard muffin tin, which would leave me with twelve cups of fudge.
I spooned out the fudge into each of the baking cups, going back to add to the ones that seemed a bit low at the end. After filling all twelve cups, I sprinkled green sugar sprinkles on top of each cup for a little sparkle.
Then into the refrigerator they went, for about two hours, to set.
Looking back, I probably would put them in smaller baking cups and use a mini muffin tin next time. The recipe is very rich, so a little goes a long way.
My husband was a very willing taste-tester, and he most definitely approved!
I’ve got one more recipe coming up using Chocoley’s wonderful melting chocolate. Check out the Candy Cane Heart Peppermint Bark!
You’ll also want to check out the White Chocolate Cheesecake Pops!
Cookies and Cream Fudge
Rich, dense, and velvety on your tongue. Combine that with a tasty cookie (how about an Oreo?), and you have yourself a creamy, crunchy, Cookies and Cream Fudge.
Ingredients
- 1lb Bada Bing Bada Boom Gourmet Compound Chocolate in White
- 1 can sweetened condensed milk
- 10 chocolate sandwich cookies
- Green sugar sprinkles
Instructions
- Place ten sandwich cookies (I used holiday red Oreos) into a large zip-top bag, crush with your hands or a rolling pin, and then set to the side
- Put 1lb of chocolate into a bowl along with the can of sweetened condensed milk
- Microwave at 50% power for 30 seconds, stir, and continue these two steps until the chocolate is melted
- Mix the crushed sandwich cookies into the chocolate mixture
- Spoon the fudge into baking cups in a muffin tin, dividing the mixture equally between 12 cups
- Sprinkle green sugar sprinkles on the fudge
- Refrigerate for at least two hours, or overnight
- Enjoy!
Notes
If you would like your fudge to stay white, choose a sandwich cookie with white cream.
You can also put the fudge into an 8"x8" pan instead of a muffin tin. Use wax paper that is longer than the pan to make for easier removal, and then slice the fudge into pieces on a cutting board.
Sarah is the founder of Baking Kneads, LLC, a blog sharing guides, tips, and recipes for those learning how to bake. Growing up as the daughter of a baker, she spent much of her childhood learning the basics in a local bakery.