Cookie Fudge

Cookie Fudge

A creamy soft fudge topped with crumbled chocolate biscuit.


Step 1
  • Cut baking paper in a shape about 15 x 20 cm and set aside.
Step 2
  • Add sugar, muscovado sugar, cream, milk, syrup and butter in a saucepan and melt on a low heat. Stir every now and then. Raise to average temperature and simmer to about 117 °C.
Step 3
  • Remove the pan from the heat. Chop the chocolate and stir it in. Continue stirring until the mixture cools slightly.
Step 4
  • Pour the mixture into the tin. Crumble the cookies roughly and sprinkle over the top of the mixture. Allow to solidify at room temperature overnight. Cut into pieces.


Dark muscovado sugar
40 g
Caster sugar
200 g
Whipped cream
250 ml
Semi-skimmed milk
100 ml
Light syrup
100 ml
50 g
Dark chocolate
150 g
Biscuits (such as Oreo)