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Desserts

Double-Chocolate OREO Fudge

photo by:kraft
time
prep:
30 min
total:
4 hr 30 min
servings
total:
6-1/4 lb. or 72 servings
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What You Need

6
cups  sugar, divided
1-1/2
cups  butter or margarine, divided
2
small  cans (5 oz. each) evaporated milk (about 2/3 cup each)
3
pkg.  (4 oz. each) BAKER'S Semi-Sweet Chocolate, broken into pieces
2
jars  (7 oz. each) JET-PUFFED Marshmallow Creme, divided
1
cup  chopped PLANTERS Macadamias
2
tsp.  vanilla, divided
1-1/2
pkg.  (4 oz. each) BAKER'S White Chocolate (6 oz.)
8
 OREO Cookies, chopped

Make It

LINE 13x9-inch pan with foil, with ends of foil extending over sides. Place 3 cups sugar, 3/4 cup butter and 1 can evaporated milk in 3-qt. heavy saucepan. Bring to full rolling boil on medium heat, stirring constantly. Cook 4 min. or until candy thermometer reaches 234°F, stirring constantly. Remove from heat.

ADD semi-sweet chocolate and 1 jar marshmallow creme; stir until melted. Add nuts and 1 tsp. vanilla; mix well. Pour into prepared pan; spread to cover bottom of pan.

BRING remaining sugar, butter and evaporated milk to full rolling boil in separate 3-qt. heavy saucepan on medium heat, stirring constantly. Cook 4 min. or until candy thermometer reaches 234°F, stirring constantly. Remove from heat.

ADD white chocolate and remaining marshmallow creme; stir until melted. Stir in chopped cookies and remaining vanilla. Pour over chocolate layer in pan; spread to evenly cover. Cool at room temperature 4 hours before cutting into pieces. Store in tightly covered container at room temperature.

Kraft Kitchens Tips

High Altitude
For every 1,000 feet above sea level, decrease final recommended cooking temperature by 2°F.
Important Note
Do not substitute sweetened condensed milk for the evaporated milk.
Cooking Know-How
If you don't have a candy thermometer, bring sugar mixture to full rolling boil on medium heat, then begin timing 4 min. while mixture continues to boil, stirring constantly.
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