I have often teased this recipe on my instagram page – and really its just a variation on my White Chocolate Clotted Cream Fudge recipe which I posted a while back. However, if you are looking for something with a bit more crunch too it, and you love Oreo’s – then this is the PERFECT sweet treat! Also – its so easy to make! I always thought fudge was a pain to make, but if you have a sugar thermometer then it is insanely easy!
This recipe will make a decent amount of fudge I usually cut quite small squares and get about 30 pieces It will last in an airtight container for a few weeks!
– 1 x 227g tub Rodda’s Cornish Clotted Cream
– 275g caster sugar
– 100g golden syrup
– 1/2 vanilla pod/vanilla essence
– 50g white chocolate, broken up
– 1x 154g packet of oreos – chopped up into pieces
1) Grease and line a 20cm tin.
2) Place the cream, sugar, syrup, and vanilla in a large saucepan and heat gently, stirring until sugar dissolves.
3) Bring to the boil, cover and boil for 3 minutes.
4) Uncover and continue to boil until the temperature reaches 116 °C, test using a sugar thermometer.
5) When the mixture is hot enough, remove from the heat and beat until the mixture becomes thick, a little grainy and more matt, this could take up to 10 minutes.
6) Near towards the end of the fudge mix thickening, pour in the 50g of white chocolate chips and the crushed oreos – it will thicken the mixture.
7) Pour into the tin and leave to set for a good few hours in a cool place – preferably overnight.
Tips and Ideas
If you don’t have a sugar thermometer, you can see if the fudge is ready by dropping a little into a cup of cold water. If a soft ball is formed, it is ready. But BE CAREFUL – it is EXTREMELY hot!
If you don’t like Oreo’s you could easily change it out for another biscuit!
P.s. Warning – You will want to make it again and again and again…