Mint Oreo white chocolate fudge. One for those with more than one sweet tooth!
This is a quick, no-bake recipe. The hardest part is preparing the tin and then having the patience to let the mint Oreo fudge set before scoffing it!
- 400 g/ 14 oz white chocolate
- One 397 g tin of condensed milk
- 25 g / 0.5 oz butter
- 1 tsp vanilla extract
- 125 g / 4.5 oz sifted icing sugar (yes, you really need to bother sifting it)
- 2 packets (2 x 154 g) Mint Oreos.
I think Mint Oreos have been around in the US for ages, but there a fairly new thing here in the UK. Just in case this is the first time you’re hearing about them, here’s a picture:
Line a deep tin with baking paper. My tin measures 7.5 x 8.5 inches and is 1.5 inches deep. However, Jane uses a 9 x 9 inch tin and says an 8 x 8 inch would also work. All this gives you a good idea of what sort of size tin you need.
Chop your Mint Oreos. They break quite easily, so this is an easy, if messy, job.
Break the white chocolate into small pieces. Put the chocolate in a pan with the butter, vanilla extract and condensed milk and heat gently, stirring until all the chocolate has melted. Take the pan off the heat and add the icing sugar. Beat the mixture until smooth.
Add all but a handful of your chopped Mint Oreos to the chocolate mixture and stir through. Pour the mixture into your tin. Sprinkle the few remaining Mint Oreo pieces over the mixture and press down into the fudge.
Put the mint Oreo fudge in the fridge to set. It’ll take 3-4 hours or just leave it overnight. When it’s set, turn it out onto a chopping board and slice it – make the pieces as bit or small as you like!
So easy to make; easier to eat!
A fan of mint and chocolate? Try these other recipes:
Mint chocolate muffins (featuring Mint Aero).
After Eight mint chocolate brownies.
Claire Huston / Art and Soul