Stephanie's Kitchen is responsible for this lovely recipe. I found it on her blog just last night. There are one million fudge recipes out there but for some reason, this one spoke to me. It was a little different than most of them. I liked the idea of pouring the hot milk/sugar mixture over the chocolate in my kitchen aid mixer and whipping it until smooth. Sweet! Even though my crappy photos do not capture it, this is the most creamy fudge I have ever made in my life. Really, it was. My photos make each piece look so shaggy and kind of lumpy. The problem was, I did not line my pan with a greased foil like I usually do when making fudge. When the pan is lined with foil, it's so easy to lift the whole thing out of the pan and have nice straight lines when cutting. I poured my hot fudge into a very lightly greased glass pan and struggled getting each piece out after it had cooled overnight. By the end of the pan, I was getting pretty darn impatient. Then my husband had to wander by and asked why I was cutting such "big honkin" pieces of fudge. Ahem. I gave him a look. I hate it when I spend so much time on something and it's just not looking right. But don't let my shaggy looking fudge discourage you from making this recipe. Like I said, this is the best fudge I have ever made. It was my dinner tonight and now I'm not feeling so well. I must have ate 5 big honkin pieces. I'm definitely going to make this fudge again but next time I will line my pan with foil. Maybe next time I will leave out the Oreos and add nuts instead? Or maybe just plain fudge - no additions? But the Oreos are absolutely wonderful in it. They are crunchy and creamy and so sweet and yummy.
So if you are looking for a Christmas fudge recipe.....I HIGHLY recommend this recipe. Thanks Stephanie!
1 12 ounce can evaporated milk
4 1/2 cups granulated sugar
1/2 cup butter, room temperature
1 12 ounce package semi sweet chocolate chips
1 13 ounce jar marshmallow cream
4- 1.55 ounce Hershey’s milk chocolate bars, chopped
1 tablespoon pure vanilla extract
2 cups crushed Oreo cookies
1. In a large saucepan, heat the evaporated milk and sugar until boiling. Continue heating over medium-high heat and at a low boil for about 10-12 minutes, or until it has reached the soft ball stage. (Check this by adding a small drop to a bowl of cold water. If you can roll it into a soft ball, it is ready.)
2. In a mixer, add the butter, chocolate chips, marshmallow cream, and chocolate bar chunks. Pour in the milk and sugar mixture and whip until all the ingredients are melted and smooth. Add in vanilla extract. Stir in the Oreo’s.
3. Pour directly into a greased 9X13 pan and refrigerate until set, about 1 hour.