Two Layer Cookies and Cream Chocolate Fudge

Do you know what helped get K interested in seeing me again after we started talking, but before we started dating? Discussion of how I make the best fudge in the world. It’s why I named my blog FudgingAhead. Now, I’m not saying I am really so awesome. I am saying that this recipe is awesome. There might be better tasting fudge out there. I doubt it, but it is possible. But, I doubt there is easier fudge that tastes as amazing as this. I’ve shared my recipe for fudge before, but this time I’ve switched it up a bit. I’ve made it into two layers, and changed the base chocolate layer a bit. I would say I’ve improved it. The top layer is another fudge recipe I used to make for my Oreo fan, but it is a bit on the sweet side. I like this two layer version because you get the sweetness tempered by a dark chocolate base.

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It’s a tad harder than the plain chocolate layer, just because you do the work twice, but it is still fairly quick and still easy. I encourage you to try it, even if you’ve never made any type of candy before. This doesn’t even need a thermometer!

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Directions for Two Layer Cookies and Cream Chocolate Fudge

  • 1 can sweetened condensed milk, divided
  • 1 ounce unsweetened chocolate
  • 6 ounces semi-sweet chocolate (I used 70% cacao), chopped (you can use chocolate chips, but chopped from a bar is better for taste and texture)
  • 6 ounces white chocolate, chopped
  • 2 Tablespoons vanilla extract, divided
  • About 10 Oreo cookies, chopped (into quarters or smaller)

Begin by lining an 8×8 pan with foil. Do NOT spray it. Then, in a small saucepan, heat up half of the sweetened condensed milk (I weighed it on my scale to measure out 7 ounces) with the unsweetened chocolate and semi-sweet chocolate.

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Stir with a wooden spoon or heat-safe spatula over medium-low heat until everything is smooth.

Don't worry if it is a little rough looking like this is. It smooths out as it cools.

Don’t worry if it is a little rough looking like this is. It smooths out as it cools.

Remove from the heat and stir in 1 Tablespoon of the vanilla extract. Spread the mixture with a spatula into the 8×8 pan, reaching all corners.

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Wipe the saucepan clean, if desired. (If you don’t, some of the chocolate will make the white chocolate a bit less white in color, but will still taste fine. I didn’t bother cleaning it first.) Heat the remaining half of sweetened condensed milk and the white chocolate over low heat, stirring until smooth.

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Remove from the heat and stir in the remaining vanilla extract and then the Oreo cookies.

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Spread over the chocolate layer in the pan.

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Leave out at room temperature until firm, then slice into pieces.

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Directions for Two Layer Cookies and Cream Chocolate Fudge (without pictures)

  • 1 can sweetened condensed milk, divided
  • 1 ounce unsweetened chocolate
  • 6 ounces semi-sweet chocolate (I used 70% cacao), chopped (you can use chocolate chips, but chopped from a bar is better for taste and texture)
  • 6 ounces white chocolate, chopped
  • 2 Tablespoons vanilla extract, divided
  • About 10 Oreo cookies, chopped (into quarters or smaller)

Begin by lining an 8×8 pan with foil. Do NOT spray it. Then, in a small saucepan, heat up half of the sweetened condensed milk (I weighed it on my scale to measure out 7 ounces) with the unsweetened chocolate and semi-sweet chocolate. Stir with a wooden spoon or heat-safe spatula over medium-low heat until everything is smooth. Remove from the heat and stir in 1 Tablespoon of the vanilla extract. Spread the mixture with a spatula into the 8×8 pan, reaching all corners.

Wipe the saucepan clean, if desired. (If you don’t, some of the chocolate will make the white chocolate a bit less white in color, but will still taste fine. I didn’t bother cleaning it first.) Heat the remaining half of sweetened condensed milk and the white chocolate over low heat, stirring until smooth. Remove from the heat and stir in the remaining vanilla extract and then the Oreo cookies. Spread over the chocolate layer in the pan.

Leave out at room temperature until firm, then slice into pieces.

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One thought on “Two Layer Cookies and Cream Chocolate Fudge

  1. Pingback: Mixed Bag (Part 6): A Quartet of Treats | fudgingahead

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