Saturday, August 16, 2014

Oreo Chocolate Fudge

I've been travelling a lot for rotations the last two months, away from my kitchen, so I've been behind in posting new recipes, however I've still been somehow baking 2-3 times.  I'm enjoying making simple old classic recipes recently, and have been asking around for inspiration of forgotten desserts.  This current recipe came up due to complaints in the difficulty of making reliable fudge, along with annoyance at using candy thermometers.

So I set out for a simple reliable fudge recipe that isn't picky enough to require a candy thermometer (thus ruling out most the really classic recipes).  I've stumbled upon this fudge base recipe, and look forward to building on it with all sorts of flavor combinations (next is dark chocolate and raspberry!).  I believe the fluff gives it more stability, leaving you with less risk of a grainy fudge, or one that doesn't set up.  I'm not the biggest fan of white chocolate, so I altered the original recipe to use half dark chocolate and half white chocolate, and really liked the resulting flavor, it tastes a bit like milk chocolate.

The texture of this is part way to being mousse-like, melting in your mouth with chocolaty goodness, and the cookies add a great crunch. After trying this I realized I hadn't eaten fudge since I was a kid, so while I can't attest to how classic this tastes, I can say it was hard to stop snacking on.  Remember when buying white chocolate for baking to make sure it has cocoa butter as one of the first few ingredients!

UK note: I can consistently find fluff at Sainsburys, and half the time Tesco seems to have it in stock.

Oreo chocolate fudge
mildly adapted from verybestbaking

5 ounces (2/3 cup) evaporated milk
170 grams butter (1 1/2 cups) unsalted butter
3 cups sugar
200 grams white chocolate, coarsely chopped
150 grams dark chocolate, coarsely chopped (I used 70%)
7 oz/1 jar marshmallow fluff/creme
1 tsp vanilla extract
14 Oreos - half coarsely chopped and half crushed.

To Bake:
  1. Line a 9-inch square baking pan with two rectangles of parchment paper (criss crossed, in each direction), over-hanging the sides.  Chop your chocolate and oreos, before turning on the stove.
  2. Add the sugar, butter and evaporated milk to a medium thick pot over medium heat.  While stirring, bring to a rolling boil.  Once it starts really boiling, set a timer for 3 minutes, then remove the pot from heat.
  3. Mix in the fluff, chopped chocolate, vanilla, and crushed cookies (saving the coarsely chopped cookies).
  4. Pour mixture into the prepared pan, then sprinkle the coarsely chopped cookies on top, and press them gently into the fudge with a spatula or your hand.
  5. Refridgerate for a least one hour (the flavor will develop more over the next 24 hours).  Then lift it out of the pan using the parchment paper handles, and cut into squares with a sharp knife to serve.

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