ALL 3 RECIPES BELOW Cookies & Cream Fudge INGREDIENTS 3 ¼ cup (18 oz/475g) white chocolate 1 can (14 oz.) Sweetened Condensed Milk 1/8 teaspoon salt 3 cups (about 20 cookies) crushed chocolate creme-filled sandwich cookies METHOD 1. Line a 9x9inch square pan with parchment paper, 2. In a heat proof bowl GENTLY melt white chocolate with sweetened condensed milk. Microwave for rouglhy 1.20 -2 minute. My microwave is 1200W so adjust your time accordingly. Keep a close eye on it, you don’t want it to get too warm it will get hard and you will have to start again. 3. Stir in crushed cookies, reserving some to scatter on the top. Use a spatula and take care not to over mix, just combine. 4. Spread evenly in prepared pan. 5. Chill for 6 hours or until firm. Remove from pan by lifting edges of wax paper. Cut into squares. It will keep fresh in the fridge for 3 week. Best eaten at room temperature. S'MORE FUDGE INGREDIENTS For the graham cracker crust: 1 1/2 cups (6oz/165g) graham cracker crumbs 6 tbsp () melted butter 1 (14 oz) can sweetened condensed milk 3 ⅓ cup (18 ½ oz/ 525g) milk chocolate ¼ cup (4oz/ 112g) butter 1 tsp vanilla ½ tsp salt 2 cups (12oz) mini Marshmallow METHOD 1. Make the graham cracker and melted butter together. 2. Press ½ of the mix into a 9x9 square pan lined with parchment paper. 3. Place in the fridge to chill. Set the other ½ aside until the end For the fudge: 1. Combine chocolate, sweetened condensed milk and butter in a microwavable bowl. 2. Cook for 1.20- 2 minutes or until chocolate is melting. 3. Stir in the vanilla extract and salt. Use a spatula and take care not to over mix, just combine. 4. Remove your prepared cookie crust from the fridge and spread ½ of your fudge mix on 5. Scatter the mini marshmallow on top of the fudge. And then spread the rest of the fudge over the marshmallow 6. Now with your reserved cookie crust, scatter them all over the top and press into the fudge gently so it sticks. Refridgerate until cold and set. It will keep fresh in the fridge for 3 week. Best eaten at room temperature. RED VELVET FUDGE INGREDIENTS 1 can (14oz) of condensed milk 3 ¼ cups (18oz/500g ) white chocolate 1 tsp vanilla ½ tsp cinnamon 1 tbps Cocoa 2-3 tsp red dye (preferably gel dye) ½ Cup (225g/4oz) white chocolate METHOD 1. Line 9x9inch square pan with parchment paper. 2. In a heat proof bowl GENTLY melt white chocolate with sweetened condensed milk. Microwave for roughly 1.20 -2 minute. My microwave is 1200W so adjust your timing accordingly. Keep a close eye on it, you don’t want it to get too warm or it will get hard and you will have to start again. 3. Gently stir in the other ingredients, cocoa powder, cinnamon, vanilla and red dye. Use a spatula and take care not to over mix, just combine. 4. Spread evenly in prepared pan. 5. Melt the white chocolate gently and then drizzle it over the fudge. 6. Chill for 6 hours or until firm. Remove from pan by lifting edges of wax paper. Cut into squares. It will keep fresh in the fridge for 3 week. Best eaten at room temperature.
