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Oatmeal-Raisin Cookie Fudge
Oatmeal-Raisin Cookie Fudge
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
270 minutes
Spiced white chocolate fudge with oatmeal, walnuts, and raisins, a cozy twist on a classic cookie.
Ingredients:
  • 1 teaspoon ground cinnamon
  • 0.5 teaspoon ground nutmeg
  • 0.125 teaspoon ground cloves
  • 0.125 teaspoon ground allspice
  • 1 cup rolled oats
  • 0.5 cup chopped walnuts
  • 0.5 cup raisins
  • 1 (14 ounce) can sweetened condensed milk
  • 2 (12 ounce) packages white chocolate chips (such as Ghirardelli®)
  • 2 tablespoons coarse granulated sugar
  • 2 tablespoons raisins
Instructions:
  • Prepare a 9-inch baking pan by lining it with parchment paper, leaving an overhang on all sides. Set aside.
  • Combine cinnamon, baking soda, nutmeg, salt, cloves, and allspice in a small bowl, whisk together until well combined. Set aside.
  • In a large skillet over medium heat, toast oats and walnuts until fragrant, about 5 to 7 minutes, stirring constantly. Transfer to a medium bowl and mix in 1/2 cup of raisins. Let it cool slightly before enjoying.
  • Warm sweetened condensed milk over gentle heat, stirring consistently, until it just starts to bubble, approximately 7 minutes. Take off the heat; mix in white chocolate chips, heavy cream, vanilla extract, and the spice blend. Put it back on low heat and stir until velvety, lump-free, and thick. Don't fret if it looks lumpy initially; it will become smooth as it warms up.
  • Combine oats, walnuts, and raisins off the heat. Spread mixture evenly in the pan using a spatula. Sprinkle with coarse sugar and 2 tablespoons raisins, gently pressing them down. Chill in the refrigerator until fudge is completely set, approximately 4 hours.
  • Use the parchment paper edges to lift the fudge out of the pan. Run a knife under hot water for 1 minute and then dry it off. Slice the fudge into sixty-four 1-inch pieces.

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