I posted this photo to instagram yesterday and mentioned that these are a couple of our favorite holiday treats: cookies and cream fudge, and this year, a new twist on an old fave – potato chip fudge. It was a HIT for this nut free allergy home. The potato chips add that salty sweet element, a bit of crunch and texture – and even when the potato chips soften a bit after a couple of days, the texture still reminds me of nuts. A couple of people mentioned that they’d love these super easy recipes, so here they are!
Cookies and Cream Fudge
18 oz. (3 c.) white chocolate baking chips (this works out to 1-1/2 packages of the typical 12 oz. size)
1 – 14 oz. can of sweetened condensed milk
1/8 tsp. fine sea salt
2 c. coarsely broken Oreos
Line and 8 inch square baking dish with waxed paper or parchment. Place the oreos (about 1/2 of a standard package) in a ziploc bag and break them up using a rolling pin or meat tenderizing mallet. I like to break them until the cookies are in four to five pieces, but try to avoid breaking them too much. In a heavy saucepan, over low heat, melt the baking chips, condensed milk, and sea salt together until everything is smooth. Remove the pan from the heat and stir in the broken Oreos. Pour the mixture into the waiting pan and spread evenly. Chill in the fudge until set. (Though I prefer to let them harden at room temperature to avoid the condensation when you remove them from the fridge. This can take around 4 hours.)
Remove the fudge from the pan by lifting the waxed paper. Place on a cutting board and cut into 1-inch squares. Store tightly covered at room temperature.
Potato Chip Fudge
18 oz. (3 c.) semi-sweet chocolate baking chips (this works out to 1-1/2 packages of the typical 12 oz. size)
1 – 14 oz. can of sweetened condensed milk
1/8 tsp. fine sea salt
1-1/2 tsp. real vanilla extract
2 c. coarsely broken crinkle cut kettle chips
Line and 8 inch square baking pan with waxed paper or parchment. Place the potato chips in a plastic zip bag and break them into small, but not tiny, pieces. In a heavy saucepan, over low heat, melt chips, condensed milk, and salt until smooth. Remove from the heat and stir in the vanilla extract. Then stir in the broken chips. Spread evenly into the prepared pan. Chill in the fridge until firm. (Though I prefer to let them harden at room temperature to avoid the condensation when you remove them from the fridge.This can take around 4 hours.)
Lift the fudge from the pan by pulling on the waxed paper. Turn on to a cutting board and cut into 1-inch squares. Store tightly sealed at room temp.
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