Fudge. It's something I always thought was impossible to make at home and even though I wasn't / am not a big fan of the straight chocolate version, I was always sure to pick up a few squares of the cookies and cream version when I went to the fair or amusement park. I was looking up recipes for Oreo cupcakes ( I so plan to make those one day!) I found a recipe for Oreo fudge. It seemed easy enough so I decided I would at least try it.
Here is the recipe I used: Cookies and Cream Fudge
So I made it to the recipe to a T but if your going to use this recipe, USE MORE OREOS IN BIG CHUNKS AND A LOT OF THEM SHOULD HAVE THEIR CREAM TAKEN OUT. Sorry its in caps, but seriously it will make it taste so much better. As the recipe is stated, the fudge turns out to be tooth hurting sweet. I would also recommend cutting down the sugar at least a half cup but up to a full cup in a half, although the oreos would help cancel out some of the sweetness.
Also, like the recipe suggests, line the pan in aluminum foil it makes it a breeze getting the fudge out and on your counter so you can cut it ( Use a very sharp, long chef's knife that has been run through extremely hot water and wiped off). I made it in a 9 inch cake pan simply because it was what I had around,so the fudge was very thick which I am not a fan of so I cut it into very small chunks. I stored it in a Glad Container so it would not suck up fridge odors or get soggy.
The fudge turned out surprisingly creamy though, which is a texture I like. It does however still have a evaporated milk flavor which is not something I am quite fond of, but I am not sure if this recipe would work with fresh milk or if you could use sweetened condensed milk and skip the sugar and milk in the recipe altogether.
Here is the recipe I used: Cookies and Cream Fudge
So I made it to the recipe to a T but if your going to use this recipe, USE MORE OREOS IN BIG CHUNKS AND A LOT OF THEM SHOULD HAVE THEIR CREAM TAKEN OUT. Sorry its in caps, but seriously it will make it taste so much better. As the recipe is stated, the fudge turns out to be tooth hurting sweet. I would also recommend cutting down the sugar at least a half cup but up to a full cup in a half, although the oreos would help cancel out some of the sweetness.
Also, like the recipe suggests, line the pan in aluminum foil it makes it a breeze getting the fudge out and on your counter so you can cut it ( Use a very sharp, long chef's knife that has been run through extremely hot water and wiped off). I made it in a 9 inch cake pan simply because it was what I had around,so the fudge was very thick which I am not a fan of so I cut it into very small chunks. I stored it in a Glad Container so it would not suck up fridge odors or get soggy.
The fudge turned out surprisingly creamy though, which is a texture I like. It does however still have a evaporated milk flavor which is not something I am quite fond of, but I am not sure if this recipe would work with fresh milk or if you could use sweetened condensed milk and skip the sugar and milk in the recipe altogether.
