Recipe: Oreo Fudge

Chocolate is one of my husband’s love languages, though we both speak it pretty fluently. A nice, dense batch of fudge is one of our favorite topics. This recipe stays close to my nana’s recipe: butter, chocolate (whatever kind you please), sweetened condensed milk, a little salt and a little vanilla. That leaves another ingredient to play with. Nuts? A swirl of peanut butter? Liquor-soaked dried fruit? Crushed candy? Something salty? A bit of jam? The options are endless. I stuck with an old favorite: Oreos, which add a little crunch and a little cream. Tell someone you love them with fudge.

Oreo Fudge 1 pound

1 14-oz. can sweetened condensed milk
8 oz. bittersweet chocolate
8 oz. semisweet chocolate
3 Tbsp. butter 
12 chocolate sandwich cookies (like Oreos), lightly crushed
1 tsp. vanilla extract
¼ tsp. kosher salt

• Line the bottom and sides of an 8-inch square pan with parchment paper, letting the edges of the parchment hang over the sides of the pan.

• In a double boiler* or a metal bowl set over a pot of simmering water, combine the sweetened condensed milk, chocolate and butter and stir until the chocolate is almost completely melted. Stir in the crushed cookies, vanilla and salt and pour into the pan.

• Use a spatula to smooth the top into an even layer. Refrigerate at least 4 hours or overnight.

• Use the parchment paper to lift the fudge from the pan. Use a sharp knife to cut into squares. Store in a sealed container at room temperature away from direct heat. 

* No stove? No problem. Microwave the mixture on high heat in 20-second intervals stirring between each, until the chocolate is almost melted.

Dee Ryan is a longtime contributor to Sauce Magazine who regularly pens Just Five.