Happy Nom Nom Monday. I made fudge again! I don't know why I think of fudge as a summer dessert, especially when it melts after sitting out for over an hour. Well, at least it's a yummy dessert that doesn't involve baking in the oven. That keeps the kitchen temps down a bit, though you still need to use the stove for a bit. I made Double Decker Oreo Fudge again, and Peanut Butter Fudge. I changed up the Oreo Fudge a bit, cause I wanted there to be a thicker chocolate layer.
What You'll Need:
Double Decker Oreo Fudge ((found via Bakers Royale))
- 1.5 Cans of Sweetened Condensed Milk
- 10 Oreos
- 1 Cup White Chocolate
- 2 Tablespoons of Unsalted Butter
- 2 Cups Semi-Sweet Chocolate
Peanut Butter Fudge ((found via Pennies On A Platter))
- 1 Cup Unsalted Butter
- 1 Cup Creamy Peanut Butter
- 1 Teaspoon Pure Vanilla Extract
- 16 Ounces Powdered Sugar
Directions:
Prepare two 8x8 pans by lining with aluminum foil. Butter the foil, so the fudge will peel away from the foil without sticking.
Double Decker Oreo Fudge
Start by breaking up the Oreos. I used a piece of cling wrap to break the Oreos up in, or you could use a ziplock baggie. Much less mess than using a knife to chop them up, that's for sure!
Then melt the white chocolate, butter, and half a can of sweetened condensed milk together in a double boiler. When everything is melted together, remove from the heat, and stir in the Oreo chunks. Pour this mixture into one of the prepared 8x8 pans. Stick the pan in the fridge while preparing the chocolate layer.
Now for the chocolate layer. I doubled this from the original recipe's directions for a thicker chocolate layer. In the double boiler melt together a can of sweetened condensed milk, and two cups of semi sweet chocolate. Once this is fully melted together, evenly spread this mixture over the white chocolate Oreo layer. Place in the refrigerator, and it should be thick enough to cut after about two hours. I waited for a couple days, the longer you wait, the easier it will be to cut.
Peanut Butter Fudge
In a double boiler melt together the butter and creamy peanut butter. Then add in the vanilla, once throughly combined slowly add in the powdered sugar. Pour in the other prepared 8x8 pan, and let thicken in the refrigerator for at least two hours.
Once both fudges are stiff, it's time to remove the from their pans. Cut the large 8x8 sheets of fudge into small bite sized squares. Clean the knife off between cuts, and the knife wont stick to the fudge, making a mushy mess. I carefully place each piece on a pretty cake stand.
We made two more layers, and placed a round sheet of parchment paper between them. Both fudges were awesome. The peanut butter fudge was perfectly peanut buttery, it was like eating a spoonful of peanut butter. Mmm! I think next time I might make the peanut butter fudge with a chocolate layer!
Hope ya'll enjoyed, and happy DIYing, chris!
