This is such an easy way to make fudge of any flavour. Use different extracts and colours to make strawberry, chocolate, vanilla,…more
Ingredients
-
50 grams bourbon cream biscuits or oreo cookies – roughly 5 cookies, my free-from recipe link is below
-
450 grams stiff buttercream frosting – don’t make it too loose. The Betty Crocker brand of vanilla buttercream style frosting is free from gluten, dairy, egg & soy
-
340 grams white chocolate, see my free-from recipe link below
-
2 tsp mint extract
-
green gel food colouring
Steps
-
Put the cookies in a ziplock bag, press the air out, seal it and then beat it with a rolling pin to break them into crumbs. You can use a food processor if you prefer
https://cookpad.com/us/recipes/360763-vickys-oreo-cookies-gf-df-ef-sf-nf
-
Line a swiss roll or jelly roll tin with parchment paper
-
Melt the broken chocolate in a microwaveable bowl on high in 30 second increments until done or over a bain marie on the stove
https://cookpad.com/us/recipes/343048-vickys-homemade-white-chocolate-gf-df-ef-sf-nf
-
Stir it into the buttercream and mix well, it’ll start to stiffen very quickly