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Spooning this cookie-and-candy filled fudge into a homemade ring mold makes a fun project that the kids will want to take part in.

Recipe by Oxmoor House June 2007

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Oxmoor House

Recipe Summary

prep:
10 mins
cook:
12 mins
additional:
15 mins
total:
37 mins
Yield:
2 lb.
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 3 ingredients in a saucepan, reserving condensed milk can. Cook over medium-low heat until all morsels melt, stirring often. Remove from heat; stir in vanilla and salt. Cool slightly (about 15 minutes).

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  • Meanwhile, grease an 8" round cake pan or springform pan with butter. Line pan with 2 pieces of plastic wrap, overlapping edges and smoothing out any wrinkles. Wrap empty condensed milk can with aluminum foil, smoothing out wrinkles; place in center of cake pan.

  • Stir 1 cup candies and crushed cookies into fudge; spread fudge in cake pan, holding can firmly in center. (A second pair of hands is a big help here.) Sprinkle remaining 1/4 cup chocolate candies over fudge, gently pressing candies into fudge. Cover and chill until firm (about 2 to 3 hours).

  • To unmold, carefully loosen edges with a sharp knife, and remove can from center of fudge. Carefully invert fudge onto a plate. Invert again on a serving plate or cardboard cake round for gift giving. Cut fudge into thin slices to serve.

  • Note: For an easy gift giving "platter," we wrapped a cardboard cake round with wrapping paper.

Source

Christmas with Southern Living 2007

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