Line a tin with parchment paper – I use a 9×9″ square tin as it makes a nice depth of fudge with the Oreos in! (If you’re making it without the Oreos then use a 8×8″ tin)
Put the chopped chocolate into a heavy based pan, along with all of the condensed milk, vanilla extract, and butter.
Melt on a low heat, stiring often so that the chocolate doesn’t catch on the bottom and burn and so that all the ingredients mix together well! It shouldn’t take too long so keep an eye on it.
Once melted tip in the sifted icing sugar and combine well, it might take a bit of beating, but its worth it! Drop in a little Pink Food Colouring (a little at a time so it doesn’t end up neon!) and mix together till you get your desired colour.
Once cooled, pour in all but a handful of the chopped Oreos and quickly stir through pour into the tin and smooth over the mixture. Sprinkle on the rest of the Oreos and press into the top of the fudge and store in the fridge for at least 3-4 hours to set! (I tend to leave it overnight so its definitely set!)
Once set – remove from the tin and cut into the squares – Return to the fridge for another couple of hours to finish setting if its still a little soft – ENJOY!
This recipe will last better in the fridge for up to 2-3 weeks if it manages to last that long!
I used Sugar & Crumbs Strawberry Milkshake Icing sugar as its delicious – you can buy it at Hobbycraft or some cake shops, or online HERE.
Also, I used the newly available in the UK Strawberry Cheesecake Oreos which are now available and most of the major supermarkets!
You can use strawberry flavouring, but using at least the Icing Sugar OR the Oreos will do perfectly!
I also used the Progel Pink Food colouring as they are SO strong and are of such good quality, you can buy it HERE!