- Vanilla Fudge
- Ingredients
- oil, for greasing
- 300 ml milk
- 350 g caster sugar
- 100 g unsalted butter
- 1 tsp vanilla extract
- Method
- Grease an 18cm square cake tin.
- Put the milk, sugar and butter in a heavy-based saucepan. Heat slowly, stirring all the time, until the sugar has dissolved and the butter melted.
- Bring to the boil and boil for 15-20 minutes, stirring all the time.
- When the mixture reaches the soft-ball stage (115°C on a sugar thermometer), remove from the heat and stir in the vanilla extract. Leave to cool for 5 minutes.
- Beat the mixture with a spoon for a few minutes until it starts to thicken and the gloss disappears.
- Pour into the prepared tin and leave to set at room temperature (do not put it in the fridge).
- Once set, cut the fudge into small squares and store in a sealed container.
- Oreo stuffed Chocolate Chip Cookies
- Ingredients
- 2 sticks (1 cup) softened butter
- 3/4 cup packed light brown sugar
- 1 cup granulated sugar
- 2 large eggs
- 1 tablespoon pure vanilla
- 3 1/2 cups flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 10 oz bag chocolate chips
- 1 pkg. Oreo cookies
- Method
- Preheat oven to 350 degrees.
- Cream butter and sugars together with a mixer until well combined. Beat in eggs and vanilla.
- In a separate bowl mix the flour, salt and baking soda. Slowly add to wet ingredients along with chocolate chips until just combined.
- Using a cookie scoop take one scoop of cookie dough and place on top of an Oreo Cookie. Take another scoop of dough and place on bottom of Oreo cookie. Seal edges together by pressing and cupping in hand until Oreo cookie is enclosed with dough.
- Place onto a parchment or silpat lined baking sheet and bake cookies 9-13 minutes or until golden brown. Let cool for 5 minutes before transferring to cooling rack.
jul 20 2011 ∞
jul 20 2011 +
