Monday, December 28, 2009

Cookies N' Cream Fudge


I've been trying to take a little cooking siesta these last few days after Christmas, but I think I've refrained as long as I am capable . The irony surrounding my little "sweets" cooking blog to most of my friends lies in the fact that I have been on a low carb diet for about 9 months. So, my hobby tends to conflict with my dieting lifestyle at times. I have to cook it, photograph it, and try to find someone to gift it to before I confince myself the breakdown of certain ingredients could be considered low carb. Like Butter....its low carb. So if the recipe is primarily made of butter, that makes the whole concoction low carb. Right? Yeah, right. Kind of like a diet coke cancels out a snickers bar :)

Well, this recipe is certainly not low carb. There isn't even any butter to try to sway it over to the low carb side.
I made this recipe specifically for a friend of mine that loves Cookies N Cream Fudge. If you prefer white chocolate, this recipe is for you.  My little one prefered this to all the Christmas candies/cookies that I made this year. It is very easy to make. I do still use my candy thermometer and cook it until it reaches 234 degrees. Also, make sure to use high quality white chocolate. Do not use vanilla baking chips. I have tried this before and it did not set up. I do not like eating my fudge with a spoon. I'm not saying I won't do it. I'm just saying I'd rather not :) Enjoy!

Cookies N Cream Fudge
c/o Eagle Brand Website

Ingredients
3 (6 ounce) packages white chocolate baking squares
1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk
1/8 teaspoon salt
3 cups coarsely crushed chocolate creme-filled sandwich cookies

Directions
1.In heavy saucepan, over low heat, melt white chocolate squares, sweetened condensed milk and salt. Bring to a boil. Cook until mixture reaches 234 degrees. Remove from heat; stir in crushed cookies.

2.Spread evenly into wax-paper-lined 8-inch square pan for thick fudge or 9x13 for a normal layer. Chill 2 hours or until firm.

3.Turn fudge onto cutting board; peel off paper and cut into squares. Store leftovers covered in refrigerator. (If you cook to 225 degrees, the fudge will set up enough to be left

3 comments:

Grace said...

good for you--you've magically made oreo cookies irresistible to me. and what do ya know--all it required was a little white chocolate. :)

Sinful Southern Sweets said...

LOL! Grace, I do believe that most anything can be transformed into something irresistable with chocolate. Chocolate should become a food group of its very own!

Lucie said...

One word: wow! These are going straight onto my to-do list!!