It’s Good Friday! Do you have the day off from work and a nice long weekend stretching out in front of you? Spend your extra time at home whipping up a batch of this quick, no-candy-thermometer-needed fudge to share with your family this Easter weekend. You’ll be everyone’s favorite person after they take a bite.. trust me.
Here’s what you’ll need.
You’re going to melt together the butter, sugar, and evaporated milk in a heavy saucepan. Using a heavy pan with straight sides will help prevent scorching.
Bring that mixture to a full rolling boil, and let it cook for 3-4 minutes while stirring constantly.
To make sure you’ve boiled your fudge long enough, place a small drop into a dish of ice water. Let it cool for about 10 seconds. If you can easily form it into a ball using your fingertips, it’s done!
Remove from heat and add white chocolate chips, marshmallow creme, the crushed cookies, and a pinch of salt. Stir all of that together until you have a pan of thick, sweet sin.
Line a square baking dish or tupperware with aluminum foil, and pour the mixture inside. Spread the top out evenly with a spatula.
By the way, it’s really hard to take a photo while lifting a heavy pan with one hand and trying not to pour liquefied fudge all over your counter.
Let the fudge cool slightly, and then cover the top in crushed oreos. If you like you can cover it in bigger chunks of Oreos, or do what I did and use pastel M&M’s (or easter candy of your choice) for a more festive look!
Now put the whole container in the refrigerator, muster up all of the will power you can manage, and wait. The original recipe says that this will set up in 1-2 hours, but it took mine quite a bit longer than that. A number of factors could have influenced that, such as the fact that it was a humid stormy day, and I was making a yeast bread at the same time and my kitchen was really warm. Mine didn’t fully set up until the next day.
When it does firm up, you can lift the aluminum foil right out of your container, peel down the edges, and cut with a sharp, wet knife.
If you can’t tell from the ingredient list, this fudge is extremely sweet, and extremely rich. If you’re serving it to others, I recommend cutting it into very small squares.
Being delicious typically goes right along with being sweet and rich, and this fudge certainly fits that bill.
I put my squares in paper cupcake liners and set them into tupperware containers for Matt to take to work the next day. I cut these before we had a taste test, however, so had I known earlier how incredibly rich these are, I would have made the squares much smaller.
Oh well.. there is never such a thing as too much fudge, am I right?
The original recipe is from MyRecipes
|White Chocolate Cookies 'n Creme Fudge|| |
- ¾ cup sugar
- ¾ cup butter
- 1 small can (5oz) evaporated milk
- 2 (12-oz.) packages white chocolate chips
- 1 (7-oz.) jar marshmallow cream
- 3 cups coarsely crushed cream-filled chocolate sandwich cookies (about 25 cookies)
- Pinch of salt
- Extra handful of crushed cookies or pastel candy
- Line a 9" square pan or tupperware with aluminum foil.
- Combine first 3 ingredients in a heavy saucepan. Cook over medium-high heat, stirring constantly, until mixture comes to a full boil.
- Continue boiling for 3-4 minutes, stirring constantly.
- Test for soft-ball stage in a bowl of ice water.
- Remove from heat; add white chocolate chips, marshmallow cream, 2 cups crushed cookies, and salt.
- Stir until chips melt.
- Pour liquid fudge into prepared pan. Allow to cool for a few minutes, and then top with additional crushed cookies or pastel candy and gently press into fudge.
- Cover and chill until firm (about 1 to 2 hours - may take longer).
- Lift fudge in aluminum foil from pan, peel down the edges, and cut into squares using a wet knife.
UPDATED 6/5/13: I decided to reduce the amount of sugar in this recipe to cut down on the sweetness. If you have a sweet tooth, then you can increase the sugar to the original 1 full cup!
Happy Easter Week , everyone! We’ll be posting a new holiday-related recipe every day this week, so be sure to subscribe via e-mail or RSS reader so you don’t miss out! You can also “like” our brand spankin’ new Facebook page to receive updates there, as well!
Easter Posts so far:
Hot Cross Buns – made with cinnamon roll dough!
Glazed Vanilla Buttermilk Cookies – Oh so soft and not too sweet!
Chocolate Pretzel Bird Nests – A fun food craft for the kiddos!
Koulourakia – Greek Easter Cookies