For years and years, I feared candy making. Every time I found a candy recipe that I wanted to try, the instructions would be filled with unfamiliar and intimidating candy-making terminology: hard crack, soft crack, hard ball (with Chris Matthews?), firm ball, soft ball (that's a sport, right?). For years and years, I also didn't own a candy thermometer. Whenever I tried a candy recipe, I'd be forced to "guess" whether my candy had reached the right temperature. As I'm sure you can imagine, I've made some pretty terrible candy.
If you're considering making any type of candy, here's my tip: Buy a candy thermometer. Just do it. Really, they aren't that expensive and they're small enough to store in even the smallest of kitchens. It's one of the most useful gadgets in my kitchen.
This Oreo Cookie Halloween Fudge is a cinch to whip up. It's especially easy if you have a candy thermometer that will let you know when your mixture has reached 240 degrees, or the soft ball stage. Just break up some Oreo cookies (Halloween Oreos, preferably) and add them to a mixture of sugar, butter, evaporated milk, marshmallow fluff, white chocolate, and vanilla. I used imitation vanilla extract to more closely replicate the flavor of Oreo cream filling. I also incorporated finely crushed Oreos into the fudge mixture, which turned the fudge a speckled brown-ish color. If you want your fudge to be white, just leave out the Oreo crumbs. The prepared fudge can be stored in the fridge for several days, which makes this the perfect do-ahead recipe.
Oreo Cookie Fudge
Ingredients
- 12 Oreo cookies, broken into pieces
- 8 Oreo cookies, finely crushed
- 2 cups sugar
- 1/4 cup (1/2 stick) unsalted butter
- 1 small can (5 oz) evaporated milk
- 1 jar (7 ounces) marshmallow fluff/cream
- 1/2 tsp. salt
- 3/4 tsp. vanilla (I used imitation)
- 1 1/2 cups white chocolate chips
Instructions
1. Line a 9"x 9" pan with aluminum foil. Use your fingers to break 12 Oreo cookies into about 4-5 pieces each. Set aside. (I chilled my Oreos for about an hour before doing this step, to help keep the filling intact). Finely crush 8 Oreo cookies and set aside in a separate bowl (I did this in a mini food processor).
2. In a heavy saucepan, combine sugar, butter, evaporated milk, marshmallow cream, and salt. Stir over low heat until blended.
3. Increase heat to medium and bring to a rolling boil. Continue boiling, stirring constantly, for 5-7 minutes or until your mixture reaches the soft ball stage (240 degrees Fahrenheit).
4. Remove from heat. Stir in vanilla extract, white chocolate chips, and crushed Oreo crumbs. Continue stirring until white chocolate chips have melted (this may take about 5 minutes). Pour mixture into prepared pan and smooth top with spatula.
5. Sprinkle top of fudge with 12 broken Oreos. Use back of spatula to push Oreos into the fudge.
6. Cover and chill for at least 1 hour, until firm. Use a sharp knife to cut fudge into 48 pieces. Fudge will keep for at least three days when stored in an airtight container in the refrigerator.
Yield: 48 pieces
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