Quick and Easy Oreo Fudge – Know the Secret Tips :- If you want to properly appreciate this fudge recipe, you need to have a sweet tooth. However, this is my go-to recipe for fudge.
Quick and Easy Oreo Fudge – Know the Secret Tips
You can enjoy it as a tasty snack in the middle of the afternoon or as a small indulgence after a meal.
Ingredients
- 3 cups (510 g, 18 ounces) white chocolate chips
- 14 ounces sweetened condensed milk
- 3 tablespoons (42 g) unsalted butter
- ⅛ teaspoon salt
- 1 ½ teaspoons vanilla extract
- 24 Oreo cookies crushed into small pieces
Instructions
Assemble the pan. Using parchment paper or wax paper, line a square pan measuring 8 inches in diameter and set it aside. For the purpose of conveniently lifting the fudge out and cutting it into squares, I like to leave an overhang from the top.
Refine the cookies. Put aside four cookies for later use. The remaining twenty Oreo cookies should be placed in a bag and then broken up into somewhat large pieces. You have the option of doing this by hand, or you may put it in a bag and smash it with a rolling pin or a hammer.
You can also use a chopping board to roughly break them up into smaller pieces after you have done so. Instead of breaking up into crumbs, you should try to get some larger chunks. After the fudge has been placed in the pan, you will break the remaining four cookies into pieces and sprinkle them on top of the fudge. You will save these cookies for later use.
Also see :- Strawberry Yum Yum – Know the Secret Tips
On the hob, melt the ingredients. White chocolate chips, butter, condensed milk, and salt should be mixed together in a pot of medium size and placed over a heat setting of medium-low pressure. Stir until the mixture is completely melted and smooth. Remove the pan from the heat and add the vanilla extract and Oreo cookies, stirring until combined.
Freeze the fudge. After the pan has been prepped, pour the ingredients into it and smooth up the top. Put the remaining four cookies in a curvy shape and sprinkle them on top. Refrigerate for approximately one hour, or until the mixture becomes solid. The fudge should be removed from the pan by lifting out the paper, and then it should be cut into squares and served afterwards.
Nutrition
- Calories: 365kcal
- Carbohydrates: 46g
- Protein: 5g
- Fat: 19g
- Saturated Fat: 10g
- Trans Fat: 1g
- Cholesterol: 21mg
- Sodium: 150mg
- Potassium: 232mg
- Fiber: 1g
- Sugar: 41g
- Vitamin A: 142IU
- Vitamin C: 1mg
- Calcium: 142mg
- Iron: 2mg
Tips
Prepare the pan by lining it with parchment paper. In addition, make sure to leave some excess overhang so that it is simpler to remove from the pan when it is time to cut the fudge into squares.
Reduce the fudge while it is still cool.
As soon as you take the fudge out of the refrigerator, cut it into squares as soon as possible while it is still cool. When the temperature is lower, it will be simpler to chop. To cut the fudge, you should use a heated knife. Using a chef’s knife that is sharp, I first clean it by running it under hot water, and then I proceed to cut the fudge.
The hot knife will cut through the fudge without leaving any residue. The heat should be set to medium-low. Make sure not to bring the heat up too high; otherwise, you can wind up with chocolate that has been burned, and your fudge might turn out grainy.
Notes
The homemade Oreo fudge can be stored in a container that is covered, at room temperature for up to two weeks, or in the refrigerator for up to three weeks. It will remain edible for any of these combinations.
The answer is yes; you may freeze Oreo fudge for up to three months if you store it in a container that is covered. While at room temperature, defrost. If you only have access to salted butter, you should leave out the salt in the recipe itself.
