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Cookies and cream fudge
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Prep Time:
20 minutes
Cook Time:
35 minutes
Total Time:
55 minutes
Exciting twist on classic chocolate fudge.
Ingredients:
  • Butter, to grease
  • 645g (3 cups) caster sugar
  • 100g dark chocolate, finely chopped
  • 375ml (1 1/2 cups) pouring cream
  • 60ml (1/4 cup) glucose syrup
  • 100g Mini Oreo biscuits
  • Pinch of salt
  • 30g butter, chopped
  • 60g Mini Oreo biscuits, halved, to decorate
Instructions:
  • Prepare the 20cm square cake pan by greasing and lining it. Grease the sugar thermometer with butter to prevent sticking, remembering to wash and grease it throughout the process. Combine sugar, chocolate, cream, glucose syrup, and salt in a saucepan.
  • Stir over gentle heat, occasionally brushing the sides with a wet pastry brush, for 15 minutes until the sugar completely dissolves. Any remaining sugar crystals could make the fudge grainy.
  • Bring the fudge mixture to a boil without stirring. Allow it to boil without stirring for 15-20 minutes or until the sugar thermometer reads 116°C (soft ball stage).
  • Place the butter in a stainless steel bowl resting on a wire rack. Carefully pour the mixture over it without scraping the sides of the saucepan to avoid any sugar crystals, and refrain from stirring.
  • Allow mixture to rest undisturbed for 1 hour and 45 minutes to 2 hours, or until it reaches 40°C before proceeding.
  • Stir with a wooden spoon, lifting and folding gently until the mixture thickens and combines well, about 3-4 minutes. Add 100g Mini Oreo biscuits.
  • Pour the mixture into the pan and level the top. Gently press halved Oreo biscuits onto the surface. Let it set at room temperature for 8 hours until firm. For neat slices, refrigerate for 1 hour before using a warm, dry knife to cut the fudge into uniform pieces.

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