*also seen on Cafe Zupas blog

Oh fudge, glorious fudge.  Oh how I love fudge.  I only eat it this time of year.  My Mom makes it every Thanksgiving and we lick our fingers clean.  And then we enjoy it again for Christmas.  It is absolutely delicious.  This year I decided to mix it up a bit and I added some scrumptious things to it.  Half of the pan was filled with crushed Oreo’s, and the other half was filled with Keebler’s Merry Mint Patties (remember my last post?).  It was my all time favorite.  I loved the hint of mint and the crunchy shortbread.  Yum.  This fudge is also amazing all on its own.  It really doesn’t need anything added to it, but I like to mix things up a bit every once in a while.  This recipe is a family favorite and you must try it.  It will be hit at any party and people will be begging you for the recipe!  Happy weekend!

Oreo Fudge

1 12 ounce can evaporated milk
4 1/2 cups granulated sugar
1/2 cup butter, room temperature
1 12 ounce package semi sweet chocolate chips
1 13 ounce jar marshmallow cream
4- 1.55 ounce Hershey’s milk chocolate bars, chopped
1 tablespoon pure vanilla extract
2 cups crushed Oreo cookies

1. In a large saucepan, heat the evaporated milk and sugar until boiling. Continue heating over medium-high heat and at a low boil for about 10-12 minutes, or until it has reached the soft ball stage. (Check this by adding a small drop to a bowl of cold water. If you can roll it into a soft ball, it is ready.)
2. In a mixer, add the butter, chocolate chips, marshmallow cream, and chocolate bar chunks. Pour in the milk and sugar mixture and whip until all the ingredients are melted and smooth. Add in vanilla extract. Stir in the Oreo’s.
3. Pour directly into a greased 9X13 pan and refrigerate until set, about 1 hour.

I hope you enjoy these treats! Happy Holidays!