Cookies and Cream Fudge
150 mL milk
170 grams condensed milk
250 grams caster sugar
100 grams butter
2 teaspoons vanilla extract/essence
100 grams icing sugar
1 packet cookies
In a medium sized saucepan place the milk, condensed milk, caster sugar and butter. Turn the heat on to medium until the butter has melted and the mixture begins to bubble. Then turn it down to medium-low and keep it simmering, stirring every now and then.
\
While the mixture simmers, sift the icing sugar into a mixing bowl, chop up the oreo cookies and set them aside, then line a tin (about 17 cm square) with clingfilm.
The mixture will need to simmer for about 30 minutes or longer, until it reaches 113 degrees celsius (236 degrees fahrenheit). It should be bubbling all over the top of it, and continue to bubble as you stir it. If you don't stir it the mixture will burn to the bottom.
When the mixture reaches the right temperature, pour it into the mixing bowl with the icing sugar and beat with an electric mixer for about 4 or 5 minutes, until it's sort of thick. Then mix the cookies into the mixture and pour the whole lot into the prepared tin.
Leave the fudge to cool, then cover it and chill it for about 24 hours, maybe a little more.
150 mL milk
170 grams condensed milk
250 grams caster sugar
100 grams butter
2 teaspoons vanilla extract/essence
100 grams icing sugar
1 packet cookies
In a medium sized saucepan place the milk, condensed milk, caster sugar and butter. Turn the heat on to medium until the butter has melted and the mixture begins to bubble. Then turn it down to medium-low and keep it simmering, stirring every now and then.
\
While the mixture simmers, sift the icing sugar into a mixing bowl, chop up the oreo cookies and set them aside, then line a tin (about 17 cm square) with clingfilm.
The mixture will need to simmer for about 30 minutes or longer, until it reaches 113 degrees celsius (236 degrees fahrenheit). It should be bubbling all over the top of it, and continue to bubble as you stir it. If you don't stir it the mixture will burn to the bottom.
When the mixture reaches the right temperature, pour it into the mixing bowl with the icing sugar and beat with an electric mixer for about 4 or 5 minutes, until it's sort of thick. Then mix the cookies into the mixture and pour the whole lot into the prepared tin.
Leave the fudge to cool, then cover it and chill it for about 24 hours, maybe a little more.
Oh my! That sounds delicious!
ReplyDeleteStopping by from This Chick Cooks :)