24 July 2010

Cookies 'n' Creme Fudge

If there's anything that I love, love, L-O-V-E, it would have to be fudge. I think I could eat fudge every day for the rest of my life and be completely content with it. So many variations, so much delicious.

It's been hot like Hell in DC this weekend, with temperatures hitting 104. So what did I do all day today? Well, I trekked around the hot and humid streets of DC, hitting museums and searching out food with Jack Licata... in retrospect, not a good decision on our parts. I got sunburnt and dehydrated, and was in no shape to do anything productive this afternoon. I'd been wanting to make fudge for a while, and my roommate Cassie INSISTED on me varying up the flavor. She helped me find a recipe for cookies 'n' creme fudge, and I ran with it.

Cookies 'n' Creme Fudge

  • 12 oz. white chocolate
  • 12 oz. sweetened condensed milk
  • 1/8 tsp. salt
  • 2 c. roughly chopped chocolate cookies
To Make:
  1. In a saucepan, over medium-low heat, combine white chocolate, condensed milk and salt. Stir until smooth.
  2. Fold in the cookies.
  3. Line a baking pan with foil, and spread the mixture into the pans. Chill for at least two hours. Turn the fudge out onto a cutting board, and remove the foil.
Some Notes:
  • Eliminate crumbs when chopping the cookies. They discolor the fudge.
  • Be very, very careful to stir the white chocolate constantly while melting, and not to allow it to burn. The mixture can go from beautiful to disaster in seconds.
  • This is such a basic recipe, and so easy to make, I am definitely going to get creative with flavor combinations in the future! Be ready for some weird fudge flavors coming out of this kitchen.

1 comment:

  1. I am having some trouble with my cooking. When everything is done, It doesn't look like cookies and cream, it turned out all brown like, it looked like a cookie cream. What am I doing wrong?