- 15 min
- 12 min
- 200g oreo cookies (approx. 1 ½ packs)
- 80g butter, melted
Green Fudge Layer
White Fudge Layer
- Crushed candy canes, frozen
- 60g butter, room temperature
- 195g sweetened condensed milk
- ½ cup (110g) caster sugar
- 1 tbsp (20ml/30g) Queen Glucose Syrup
- 2 tsp Queen Peppermint Extract
- 100g white chocolate, chopped
- 50g white chocolate
- 2 tsp vegetable oil
- Queen Natural Green Food Colour
- Queen Natural Yellow Food Colour
Method - Base
Grease and line the base of a 20cm x 20cm square cake tin.
Finely crush oreos in a food processor. Add melted butter and process to combine. Press into prepared cake tin and refrigerate for 10 minutes.
Method - Green Fudge Layer
Place butter, condensed milk, sugar and glucose syrup in a large microwave-safe bowl and microwave for 6 minutes, stopping to stir every minute. Keep a close eye on the microwave as the mixture may bubble over.
Add Peppermint Essence, 50 drops Natural Green Food Colour and 20 drops Natural Yellow Food colour and stir to combine. Microwave for another minute before adding white chocolate. Stir in white chocolate until mixture is smooth and glossy. Working quickly, pour into tin and smooth out over base. Allow to cool for 20 minutes before moving onto the next layer.
Method - White Fudge Layer
Unwrap frozen candy canes and break into pieces. Place in a zip lock bag and cover with a tea towel. Using a rolling pin, crush candy canes into small pieces. Set aside.
Place butter, condensed milk, sugar and Glucose Syrup in a large microwave-safe bowl and microwave for 3 minutes, stopping to stir every minute. Keep a close eye on the microwave as the mixture may bubble over.
Add Peppermint Essence and stir to combine. Microwave for another minute before adding white chocolate. Stir in white chocolate until mixture is smooth and glossy. Working quickly, spread over the top of the green fudge layer. Sprinkle over some of the crushed candy canes, pressing down on them slightly. Reserve some candy canes to sprinkle over the set drizzle. Allow to cool.
Method - Drizzle
In medium bowl, add 2 tsp of vegetable oil, 8 drops of Natural Green Food Colour and 3 drops of Natural Yellow Food colour. Use a fork to vigorously mix the colour into the oil. Melt white chocolate in a microwave-safe bowl in 30 second intervals until melted. Add oil mixture to melted chocolate and stir to combine. Drizzle over fudge and sprinkle with remaining crushed candy canes. Refrigerate for 2 hours. Slice into squares to serve.
We used a 1200 watt microwave at full power. For a lower wattage microwave, additional time may be needed to set correctly.
This recipe use our Rainbow Natural Food Colours. If using our Green and Yellow Food Colour in the 50ml bottles, you will only require a few drops at a ratio of 3:1
Keep refrigerated before serving.
Stored in an airtight container, fudge will keep up to two weeks in the fridge and up to 3 months in the freezer.
If you do not have food processor, Oreos can be crushed in a plastic bag with a rolling pin.
Fudge can also be made in a 16cm x 26cm brownie tin lined with baking paper.