ooey gooey fudgy fudge (recipe)

i have quite a funny story with fudge that i’m almost too embarrassed to share. but eh, what the heck. living in miami, fudge wasn’t really readily available. we only got it when we made a short trip to fort lauderdale and visited kilwins in las olas. when i moved to new england, it become quite noticeable just how many fudge options one could fine. it also became a must-have every time i visited a beach town nearby. i remember visiting an adorable shop in newport a few years ago, which i *had* to return to during my recent trip there. i went on and on, telling rob how this was the absolutely best fudge i had tried in new england. i knew exactly where it was, but just couldn’t remember the name of it. i dragged him to that exact spot only to find that this “adorable, local fudge place” was kilwins all along… aka the only fudge place i had visited as a child in florida and one of the most famous fudge/ice cream parlors in the u.s.! ugh – i don’t think rob will ever let that story go.

easy-nestle-fudge

even with that story on my “personal history tab” i still love fudge. but i don’t love it so much to waste a whole afternoon making it. which is why i’ve implemented nestle’s super easy recipe and added a few things of my own. hope you enjoy!

ingredients

  • 12 oz package of nestle semi-sweet chocolate morsels
  • 14 oz. can of nestle carnation sweetened condense milk
  • 1 cup mini marshmallows
  • 1 semi- crumbled oreos

directions

  1. line a 8 x 8 inch baking pan with foil.
  2. break apart oreos by either placing them in a bag and hitting it with a roll pin or by breaking them up into small pieces with your hand. the oreos will be more visible with the second technique – but both taste delicious.
  3. combine morsels and milk in a medium saucepan over low heat. stir until smooth – this can take a few minutes, so be patient.
  4. remove from the heat and add vanilla extract, oreos, and marshmallows until fully incorporated.
  5. spread evenly into the baking pan and let cool for half an hour.
  6. place a lid on the pan or cover it with plastic wrap and refrigerate for two hours or until firm. (i left it overnight and it also turned out fine.)
  7. once it has hardened, lift from pan and cut into pieces.

 

have you made fudge before? what does your recipe look like?

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