John Myers
Cookie Fudge
The perfect cookie fudge recipe with a picture and simple step-by-step instructions.
- 150 g Orero biscuits
- 200 g Sweetened condensed milk
- 200 g Chocolate white
- 0,5 Tl. Salt
- 1 Tl. Vanilla extract
- Coarsely chop the biscuits. Break the chocolate into pieces.
- Put all ingredients, except for the biscuits, in a non-stick pan and bring to the boil over low heat, stirring constantly. Caution, the mass burns very quickly.
- As soon as the chocolate has melted, stir for another 2-3 minutes until the mixture thickens a little. Then remove the pan from the heat and carefully fold the biscuit pieces into the mixture with a spoon.
- Place baking paper in a baking dish (cut to size) and pour the mixture on top, distribute and smooth out a little.
- As soon as the mixture has cooled down, cover the baking dish with cling film and place in the refrigerator for at least 5 hours, or preferably overnight.
- Cut into small cubes for serving, as they are quite rich 🙂
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