Double-Chocolate OREO Fudge
- 6 cups sugar, divided
- 1-1/2 cups butter or margarine, divided
- 2 small cans (5 oz. each) evaporated milk (about 2/3 cup each)
- 3 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, broken into pieces
- 2 jars (7 oz. each) JET-PUFFED Marshmallow Creme, divided
- 1 cup chopped PLANTERS Macadamias
- 2 tsp. vanilla, divided
- 1-1/2 pkg. (4 oz. each) BAKER'S White Chocolate (6 oz.)
- 8 OREO Cookies, chopped
- Line 13x9-inch pan with foil, with ends of foil extending over sides.
- Place 3 cups sugar, 3/4 cup butter and 1 can evaporated milk in 3-qt.
- heavy saucepan.
- Bring to full rolling boil on medium heat, stirring constantly.
- Cook 4 min.
- or until candy thermometer reaches 234F, stirring constantly.
- Remove from heat.
- Add semi-sweet chocolate and 1 jar marshmallow creme; stir until melted.
- Add nuts and 1 tsp.
- vanilla; mix well.
- Pour into prepared pan; spread to cover bottom of pan.
- Bring remaining sugar, butter and evaporated milk to full rolling boil in separate 3-qt.
- heavy saucepan on medium heat, stirring constantly.
- Cook 4 min.
- or until candy thermometer reaches 234F, stirring constantly.
- Remove from heat.
- Add white chocolate and remaining marshmallow creme; stir until melted.
- Stir in chopped cookies and remaining vanilla.
- Pour over chocolate layer in pan; spread to evenly cover.
- Cool at room temperature 4 hours before cutting into pieces.
- Store in tightly covered container at room temperature.
sugar, butter, milk, chocolate, jetpuffed marshmallow creme, vanilla, s white chocolate, oreo cookies
Taken from www.kraftrecipes.com/recipes/double-chocolate-oreo-fudge-120136.aspx (may not work)