• 1 lb. granulated sugar
  • 4 oz. heavy cream
  • 4 oz. milk
  • 2 oz. light corn syrup
  • 1/4 tsp. salt
  • 3 oz. unsweetened baking chocolate, finely chopped
  • 1/2 tsp. vanilla extract
  • 3 oz. OREO Medium Cookie Pieces


  1. Combine  sugar, cream, milk, corn syrup and salt in heavy medium saucepan. Bring to boil on medium heat, stirring frequently. Reduce heat to medium-low. Continue cooking, stirring frequently, until mixture reaches 236°F.
  2. Pour  mixture into 8-inch square baking pan. Sprinkle with chocolate and vanilla. Leave mixture undisturbed until it reaches 120°F.
  3. Scrape  mixture into medium bowl. Stir with a wooden spoon until mixture starts to lighten in color. Stir in OREO Pieces. Continue stirring until mixture thickens.
  4. Spread  mixture into parchment paper-lined 8-inch square pan. Let stand several hours until firm. Cut fudge into 36 squares.
  5. TIP:

    For a thicker fudge, cook sugar mixture to 238°F. Continue as directed. Do not overwork the chocolate mixture when stirring or it will become too hard.

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