Oatmeal-Raisin Cookie Fudge Recipe

Recipesfull introduces to you: Popular Recipes. (Oatmeal-Raisin Cookie Fudge Recipe). This white chocolate-based fudge is reminiscent of an oatmeal raisin cookie, with hints of spice, toasted oats, walnuts, and of course, plump raisins. Be prepared for an upper body workout! This fudge is quite thick to mix after adding in the white chocolate chips and additional ingredients! It helps to have all your ingredients measured out before starting, so you can work quickly, as the fudge sets up fast. Store extras in the refrigerator.

Brief

Prep 15 mins

Cook: 15 mins

Additional: 4hrs

Total: 4hrs30 mins

Servings: 64

Yield: 1 9-inch baking pan

Oatmeal-Raisin Cookie Fudge Recipe

Ingredients

1 teaspoon ground cinnamon

½ teaspoon baking soda

½ teaspoon ground nutmeg

¼ teaspoon salt

⅛ teaspoon ground cloves

⅛ teaspoon ground allspice

1 cup rolled oats

½ cup chopped walnuts

½ cup raisins

1 (14 ounce) can sweetened condensed milk

2 (12 ounce) packages white chocolate chips (such as Ghirardelli®)

½ cup heavy cream

1 teaspoon vanilla extract

2 tablespoons coarse granulated sugar

2 tablespoons raisins

Dessert

Directions

Step 1

Line a 9-inch baking pan with enough parchment paper to have an overhang on all sides. Set aside.

Step 2

Whisk cinnamon baking soda nutmeg salt cloves and allspice together in a small bowl. Set spice mixture aside.

Step 3

Cook oats and walnuts in a large skillet over medium heat stirring constantly until toasted and fragrant 5 to 7 minutes. Pour into a medium bowl and stir in 1/2 cup raisins. Allow to cool slights.

Step 4

Heat sweetened condensed milk over medium-low heat stirring constantly until simmering about 7 minutes. Remove from heat; add white chocolate chips heavy cream vanilla extract and the spice mixture. Return to low heat and whisk until thick completely smooth and free of lumps. Do not worry if the mixture seizes it will smooth out as it heats.

Step 5

Remove from heat and stir in oats walnuts and raisins. Pour into the prepared pan and use a spatula to smooth it in evenly. Sprinkle with coarse sugar and 2 tablespoons raisins. Lightly press them into the top. Place pan in the refrigerator and allow fudge to cool completely at least 4 hours.

Step 6

Remove fudge from the pan using the parchment paper edges. Run a knife under hot water for 1 minute then wipe dry. Cut fudge into sixty-four 1-inch pieces.

Nutritional Information

Oatmeal-Raisin Cookie Fudge Recipe

Servings Per Recipe:64

Calories: 103.5

% Daily Value *

Protein: 1.6g 3%

Carbohydrates: 12.1g 4%

Dietary Fiber: 0.3g 1%

Sugars: 10.7g

Fat: 5.7g 9%

Saturated Fat: 3.1g 15%

Cholesterol: 6.9mg 2%

Vitamin A Iu: 44IU 1%

Niacin Equivalents: 0.2mg 2%

Vitamin C: 0.2mg

Folate: 2.2mcg 1%

Calcium: 51.4mg 5%

Iron: 0.1mg 1%

Magnesium: 5.5mg 2%

Potassium: 45.2mg 1%

Sodium: 38.9mg 2%

Calories From Fat: 50.9

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

You may also like