*insert first six lines of last weeks post* – unfortunately they are still relevant.

This fudge, unlike the time I made white chocolate and vanilla oreo fudge, is super super easy. And it only requires 3 store cupboard essential ingredients! (not including vanilla)

It’s very chocolatey and rich, but the consistency is creamy and melt in the mouth. There’s no crystallisation of sugar here as with traditional fudge, but I’ll take a 10 minute cheats version over bubbling sugar and thermometers any day!

This batch makes about 30 pieces of fudge:

1 tin sweetened condensed milk

340g dark or milk chocolate (a combination of both is ideal)

1tsp vanilla extract (optional)

1 packet of oreos

1) Line an 8×8 inch square tin with baking parchment, or foil and leave some overhang so you can get the fudge out easily.

2) Chop the chocolate up in to even chunks and chop the oreos up in to quarters

3) Heat the chocolate and the condensed milk over a very low heat in a large saucepan (or a wok) until the chocolate has melted. It takes about 10 minutes but don’t be tempted to turn the heat up, you don’t want it to burn. Stir every so often to ensure even melting.

4) As soon as the chocolate has melted, the consistency will thicken and become glossy. Stir in the vanilla (if using) and about 2/3rds of the chopped oreos.

5) Pour the fudge in to the prepared tin and even it out with a spatula. Add the rest of the chopped oreos to the top of the fudge and press in slightly. Allow to cool and harden for about two hours in the fridge, then cut in to small pieces.

Recipe adapted from here.

Hope you all have a lovely week 🙂