Recipe: Fudge two ways

3 minutes to read


The writer, cook and photographer behind Your Ultimate Menu

Difficulty: Easy

Ready In: 35 Minutes

Serves: 18


  • 200 g butter (7oz)
  • 2 x 400g cans sweetened condensed milk (28oz)
  • 500 g soft brown sugar (1lb 2oz)
  • 2 Tbsp golden syrup
  • 200 g dark chocolate (7oz)
  • 280 g Oreo cookies (10oz)
  • 100 g dried cranberries (2/3 cup)
  • 60 g roasted, salted pistachios (1/2 cup)


1. Preparation

Line two heatproof dishes (approximately 20cm square each) with baking paper. You can brush the dishes with a little melted butter to help the baking paper stay in place, if you like.

2. Prepare Ingredients

Cube butter and roughly chop Oreo cookies and pistachios (keep them separate).

3. Cook Fudge

Stir together butter, condensed milk, sugar and golden syrup in a large, heavy-based saucepan. Cook over a low heat, stirring every minute, until bubbles appear over the surface of the mixture (about 10-15 minutes). Cook for a further 5 minutes, then remove from heat and stir in the chocolate until melted and smooth.

4. Add Toppings and Flavors

Working quickly, divide mixture in half and stir most of the chopped Oreos into one half and most of the cranberries and pistachios into the other half. Pour into prepared dishes and spread out. Press remaining Oreos onto the top of the cookies and cream fudge and remaining cranberries and pistachios onto the other fudge. Leave to cool for half an hour, then place in the fridge to cool for a further hour.

5. Serve

Cut fudge into squares or bars and package up for gifting! Store any extra in an airtight container in the fridge.


Recipe Notes

  • Wine Match: Irish Cream Liqueur for the cookies & cream fudge and dessert wine for the cranberry & pistachio fudge.
  • Gluten-Free Option: Check chocolate is gluten-free. Replace Oreos with gluten-free chocolate sandwich biscuits.
  • Ingredient Notes / Swaps: I used dark chocolate with 50% cocoa solids in my version. If you prefer a stronger chocolate taste, go for a darker chocolate. This recipe is very versatile – try other flavours if you like. Freeze dried fruit (i.e. raspberries or mandarins) would be a good option.
  • Storing and Reheating: Store in airtight containers in the fridge. Tastes best eaten within 5 days (in my opinion!) but will keep well for 2-3 weeks refrigerated. Fudge can also be frozen (double wrap in plastic wrap and place in an airtight container).

Did you know that sugar can be addictive? Sugar actually has addictive qualities so it’s no surprise that many of us consume more than 50g of sugar a day, which is more than 2 times of the maximum amount.

When we consume too much sugar it can lead to potential health conditions and obesity. If you would like to learn about the effects of sugar on our brain, please see Diet and the Brain: Our brain on sugar.

A bit more about the master chef behind this recipe…

Cooking, baking and creating recipes have always been Josie’s passions. She has a Bachelor of Food Technology and works as a freelance recipe developer, food stylist and photographer.

Josie launched her website, Your Ultimate Menu, as a way to help others solve the dreaded “what’s for dinner?” question. Each week she provides recipes for three easy meals together with an organised shopping list. 

Her sister’s recent diagnosis with coeliac disease has inspired Josie to provide gluten-free options for all of her recipes.

Like this recipe? Check out Josie’s website for more cooking inspiration! https://www.yourultimatemenu.com/ 

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