Candy Cane Oreo Fudge
This recipe actually came about last year and after Christmas no less! We had a bunch of candy canes laying around and I wanted to make something with them. We often have the makings for the fudge base of my rocky road so I used that as my jumping off point. I didn’t just want candy canes and fudge, so I threw Oreos into the mix for and voila, here we are!
Let’s get to it!
Start by making a double boiler. Filling a pot with about an inch of water. The pot you select needs to be big enough for a large bowl to fit snugly on top without touching the water.
You’ll also want to prepare your baking dish. Line a large rectangular casserole dish with parchment paper. This is going to make it easier to lift the set fudge out later to cut into pieces.
Pour the sweetened condensed milk, chocolate chips, and butter into the large bowl. Put that over the water bath and stir occasionally until the chocolate and butter have melted.
This will take about 10-15 minutes. Make sure the water does not go above a gentle simmer.
While that’s melting, you’re going to crush the candy canes. The next time I make this fudge I’m just going to use a food processor to crush them. If you have one, I suggest you use that. If you don’t, you can certainly crush them in a freezer bag, just make sure you double bag it. I learned the hard way when I used my freezer bag method, that one bag will not suffice. The candy cane shards started to pierce the bag and I ended up with candy cane dust all over my counter. While it smells pleasant, it is a sticky mess! So if using this method put your candy canes in the freezer bags, seal, and bash with a rolling pin.
Set aside your crushed candy canes. If you’re going to use this as the topping, keep about 1/4 cup of the coarser pieces in a separate bowl.
Once the chocolate and butter are melted, pour in the crushed candy cane (minus the 1/4 cup you may have set aside) and Oreos and mix it together thoroughly. Ideally, you want some candy cane and a bit of Oreo in every bite.
Pour the fudge into your prepared casserole dish.
For the topping you can use crushed candy cane or peppermint candies. Whichever you are using, put on top. If you’re using the peppermint candies, I recommend placing them neatly on the fudge in a grid to make cutting pieces easier later. Let the fudge cool at least 2 hours.
Once the fudge is solid, take it out of the dish, peel off the parchment paper, and put the slab of fudge on a large cutting board.
Cut into pieces. This fudge is pretty rich, so you can make the pieces kind of small. That makes this recipe an ideal option as a treat to give others. You make one batch and you can give it out to a bunch of people! It also keeps at least a week, so it’s a nice thing to have on hand for those unexpected times you want to give someone a treat.
I like to put the pieces in cupcake liners also, just to make them extra festive. They also don’t stick to a plate this way.
Store the fudge covered at room temperature.
- 2 cans sweetened condensed milk
- 4 ounces unsalted butter
- 22 ounces semi sweet chocolate chips
- 10 candy canes
- 1 package Oreos, crushed up
- peppermint candies for topping