A Secret Simple Recipe For Cookies And Cream Fudge

Every year at Christmas this simple recipe for Cookies And Cream Fudge is my ace in the hole, the card I play when I am at a loss what to give teachers and other people who I am unsure what to give them as a gift.  It is also a gift I can give and not spend a fortune on.  I also give this to my siblings and close friends each year along with the other gifts our family has chosen for them.

My Cookies And Cream Fudge is always well received and complimented on.  When I hand it out to those that receive it yearly their eyes always light up with anticipation of the delicious taste.  Those that receive it yearly usually make some remark that they have been looking forward to getting their yearly box of homemade Cookies And Cream Fudge.

Cookies And Cream Fudge calls for these ingredients: (3) 6 oz boxes of Bakers white chocolate, 1 can Eagle sweetened condensed milk, 1/8 teaspoon of salt and 20 Oreos, crushed.

Combine the chocolate, condensed milk and salt in a medium saucepan and melt over low heat.  While this is melting, line a 8 x 8 pan with non stick aluminum foil.  Once the chocolate has melted you remove it from the heat and add the crushed Oreos.  After it is mixed well, pour it slowly into the lined 8 x 8 pan.  Refrigerate for 2 hours.  After 2 hours, take out and flip onto a clean, flat surface such as a cutting board.  Remove foil slowly and carefully.  Cut into squares and store in an airtight container.

Note: I have used generic products to make Cookies And Cream Fudge and the results are the same.

I like to buy little containers at the dollar store that are decorated for the holidays and store my fudge in those as packaging for my gift of Cookies And Cream Fudge.



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