Chocolate Cookies N’ Cream Fudge
September 10, 2012 § 9 Comments
Last week I had a revelation or so to speak. It was of the fudge variety.
It was at one of those fudge shops at the beach that have people standing outside giving out free samples of fudge.
After taking, not one, but two samples of fudge I realized something.
I realized…that I like fudge.
I realize this doesn’t sound like much. Hardly a big deal at all. I know.
You see, when I was younger I was a bit of a fudge fanatic. Whenever we were at the beach I just had to get some fudge. We’d buy a pound or so, I’d eat some [read: too much], get tired of it, and end up throwing most of it out. 
In recent years I’ve avoided fudge altogether thinking it was just too sweet…even for me.
A few months ago I even tried making Cake Batter Fudge thinking it would change me back into the fudge fanatic I once was but, needless to say, it didn’t work.
The fudge that I tried this past weekend, however, was magical.
And, the fudge that I made Saturday morning before Cross Country practice, was extra extra extra magical thanks to the addition of Oreos and cocoa powder.
I think I’ve consumed enough chocolate these past few days to last me for the next month…
…but it was totally worth it!
Chocolate Cookies N’ Cream Fudge
Adapted from Giada De Laurentiis
“Rich, creamy, dark chocolate fudge studded with chopped Oreos. The trick is to add the cocoa powder at the end, resulting in the ultimate in chocolate flavor. In short, this is basically the best fudge ever! ”
Ingredients:
- 1 (14-ounce) can sweetened condensed milk
- 1 teaspoon vanilla extract
- 2 ½ cups semisweet chocolate chips
- 3 tablespoons unsalted butter, cut into 1/2-inch pieces, at room temperature
- 2 tablespoons cocoa powder
- 8 Oreo cookies, roughly chopped (I used Double Stuf.)
Directions:
- Line an 8 x 8-inch baking pan with a sheet of aluminum foil and set aside.
- In a medium glass or stainless steel bowl, combine the condensed milk, vanilla, chocolate chips, and butter.
- Put the bowl on a saucepan of simmering water and mix until the chocolate chips have melted and the mixture is smooth, about 6 to 8 minutes (mixture will be thick). Stir in chopped Oreos and cocoa powder and, using a spatula, scrape the mixture into the prepared pan and smooth the top. Refrigerate for at least 2 hours or until firm.
- Pull the sides of the aluminum foil from the pan and transfer the fudge to a cutting board. Cut the fudge into bite-sized pieces and store refrigerated in an airtight container or freeze.
Enjoy! 
Looks amazing!
Oh my word that looks exceptional! I adore fudge, the making and the eating – it’s such a wonderful thing… but dangerous… so dangerous
Oh wow that looks amazing! I haven’t had fudge in a long time (and I’m off sugar this week waaah) but I wish I had a block of this right now
The photos are gorgeous too!
I love your recipe but I think that would be too tempting to have in my home. I would have to get a padlock for the fridge
I like fudge too. Esp a fudge with OREOS!!! looks incredible!
Just discovered your blog via Pinterest, and I’m love, love loving it! Nice work. My son (6th grader) has a food blog too. He hopes to be as talented as you by the time he gets to high school
i could easily eat the entire pan of these. they look so yum!!!
Fudge can often be too rich so I was never a huge fan of it either. I like fudge from time to time, though. Especially peanut butter fudge! But oreos in fudge?? Sounds AMAZING.
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