I feel like I’ve just been ploddin’ along without any real sense of purpose lately-which may be a good reason for the lack of posts.  I just don’t have anything interesting to share.  Other than a few recipes here and there!

Mom, Dad, and I took a trip to St. Louis a few years ago.  Dad spent his days at union meetings while Mom and I shopped the day away.  We came across this little fudge shop, a chain store, I think.  It was there that we had THE best cookies and cream fudge that either of us has ever had.  We’ve spent the years since in search of fudge equally as tasty as that St. Louis fudge to no avail.  Until now.  And even better?  I’ve found the recipe so that we can re-create it any time we’d like.  I’ve adapted the original recipe to fit my December peppermint theme.

Candy Cane Oreo fudge!

Ingredients:
18 ounces good quality white chocolate
14 ounce can of sweetened, condensed milk
1/8 teaspoon salt
3 cups coarsely chopped Candy Cane Oreos

Method:
Line a loaf pan with parchment or plastic wrap.  Alternately, line an 8-inch baking pan with foil.

In a heavy saucepan, over low heat, melt white chocolate, condensed milk, and salt.  Remove from heat and stir in crushed cookies.  Pour mixture into prepared pan.  Chill 2 hours or until firm.

Turn out fudge onto a cutting board and peel off parchment, plastic wrap, or foil.  Cut into squares.  May store at room temperature or refrigerate.