Chocolate Cookies and Cream Fudge (for the Thermomix)

Fudge is one of those deliciously decadent treats that people love to make at Christmas - both to eat themselves and as gifts for others. 

Who doesn't love chocolate, and cookies, which make a great monochrome combination that looks very attractive when cut up into cubes and popped into pretty packaging for gifts.

This is my version, tweaked to our preferences and mostly blogged for my own ailing memory, and for my children to be able to find my recipe (because who knows where those scraps of hastily scribbled on paper disappear to!).

If you want to make a selection of fudge, why not try my Salted Caramel Fudge and Festive Fudge with Cranberry and Pistachio recipes too?

Ingredients

• 200g white chocolate (break into squares / chunks - check gluten free if applicable)
• 125g salted butter, in cubes
• 400g can of condensed milk
• 100g light muscovado (soft brown) sugar – I like Billington’s
• 50g golden syrup
• 30g glucose syrup
• 3 x 15ml tbsp cocoa powder (25g)
• 1/2 tsp vanilla extract
• 90g Oreo cookies (about 8 - Gluten Free alternatives are available, e.g. O'Choco GF biscuits from Waitrose) 
• Optional - 70-80g white chocolate to melt and drizzle over the top at the end

Method

1. Line a 20cm x 20cm or 15cm x 25cm (or something close) tin with greaseproof baking paper.

The roughly chopped cookies

2. Roughly chop the Oreo cookies into chunks.

3. Add the white chocolate chunks to the empty bowl and blitz 5 seconds / Speed 10 then tip / brush out and reserve.

4. Add the rest of the ingredients EXCEPT for the roughly chopped cookies and cook for  9 minutes / 100C / Speed 3 / MC OFF then 20 minutes / Varoma Temperature / Speed 3 / MC OFF (TM5 – for TM31 maximum speed 2 using Varoma temperature).

5. Remove the lid carefully trying not to drip condensation into the mix. Add the roughly chopped cookies and gently combine for a few seconds on Reverse / Speed 2 then add the chocolate crumb and mix 30 seconds / Reverse / Speed 3 until chocolate is fully melted and everything is combined, then tip out immediately into lined baking tin, working quickly. Smooth the top out (you could put greaseproof baking paper on to help flatten / smooth it, being careful not to burn your hands!), then allow to set for a couple of hours or more, until firm.

6. If desired melt the optional white chocolate and drizzle diagonally over the fudge in both directions to decorate. Once it has just set, slice the fudge into cubes.