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  • Sarah Rainey

Oreo fudge

Bank Holiday baking is my favourite kind of baking. You've had a lie-in, the out-of-office is on and the whole day stretches ahead, full of possibilities (and baking, obviously).

This is my go-to fudge recipe – but beware, you need a sweet tooth to truly appreciate it! It’s delicious as a mid-afternoon treat or a mini indulgence after a meal - and I guarantee it will put big Bank Holiday smiles on everyone's faces.

I promise I'm not obsessed with Oreos (a few weeks ago I suggested you deep fry them...) but they do taste great crumbled over this sweet, gooey fudge.

(PHOTOGRAPHY: Al Richardson)

Makes around 36 squares


400g white chocolate

1 x 397g tin sweetened condensed milk

14 Oreo cookies, crushed into small chunks

You'll also need a square baking tray (25cm x 25cm)


Line the baking tray with aluminium foil, pressing it firmly into the corners and sides.

Put the white chocolate in a heatproof bowl and pour in the condensed milk.

Microwave on full power for 30 seconds. Remove and stir, heating for 20-second bursts at a time, until all the chocolate has melted and the mixture is thick and smooth.

Spread half the crushed Oreos over the bottom of the tray. Allow the chocolate and condensed milk mixture to cool slightly before pouring it over the cookies, spreading it out evenly.

Arrange the remaining Oreos on top and press them down with your fingertips. Smooth the surface of the fudge using a knife dipped in boiling water so the top is fl at.

Place the tray in the fridge for 4 to 5 hours to set.

Use a sharp knife to cut the fudge into bite-sized pieces before serving.


If you don’t have Oreo cookies, why not try this fudge with chocolate digestives, Hobnobs or bourbon biscuits? Anything chocolatey works a treat.

You can also find the recipe in full on The Happy Foodie website.

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