For some time now I've been trying to figure out a way to publish my blog posts in Finnish and in English. Still haven't quite found out how to do it, but this is a first step :) And the first post to try it with is the fudge recipe I tried out last week.
I've never really been a huge fan of cream toffee's and stuff like that. However, everything changed when the love story between me and fudge started about three years ago in Canada. Lovely, fresh and soft Maple&Cookies'n'Cream fudges from Fudge Factory and other similar places all disappeared one time after another in my Finnish mouth :D
Last year before Christmas I tried a few so called "fool proof" fudge recipes. They worked fine and now I wanted to try to make one of my favorite flavors, Cookies'n'Cream. Most recipes I found had evaporated milk in them, and unfortunately that is not yet available in Finnish markets. Then I happened to find a recipe for white chocolate fudge by the candy expert Elizabeth LaBau, that she claims is the "only white chocolate fudge recipe you'll ever need", so I thought I'll give it a go with adding some Oreo-cookies and voilà! This one is really sweet too :)
(2 cups) 4,8dl sugar
(3/4 cup) 1,75dl full fat sour cream/crème fraîche
1/2 tl salt (you can leave this out if using salted butter like I did)
(12oz) 340g white chocolate (chopped)
(7oz) about 200g jar Marshmallow Fluff
1tsp vanilla extract
16 Oreo (or similar) cookies
Crush 6 of the cookies roughly with a knife or by hand. Crush rest of the cookies into fine crumbs in a freezing bag or in a food processor. Chop the chocolate. Measure the butter into a saucepan and let it melt in low heat. Add the sugar, sour cream (and salt if using) and raise the temperature to medium-high. Stir until the sugar has dissolved. Continue to cook the fudge stirring frequently until it starts to boil and set the sugar thermometer in the pan. Continue to boil, stirring constantly, until the fudge reaches the temperature of 113 degrees Celcius. Remove the pan from the stove, add white chocolate and marshmallow fluff, stir and mix until melted (put the pan back on the stove for a little moment if more heat is needed). Add vanilla extract and mix well. Finally add the fine cookie crumb and mix. Pour the fudge into approximately 23x23cm or 34x23cm pan (lined with baking paper) and sprinkle the rough cookie crush on top, swirl them into the fudge with few turns. Let set, 2 hours in the fridge or overnight in roomtemperature. Cut into about 2,5x2,5cm (1 inch) squares.