6 Oreo cookies or bourbon biscuits, roughly chopped
Directions
Step 1
Lightly grease a 450g (1lb) loaf tin with a little sunflower oil.
Step 2
Put the butter, evaporated milk, sugar, vanilla extract and 50ml (2fl oz) water in a large solid-based pan, set over a low heat and stir constantly until the butter has melted and the sugar has dissolved.
Step 3
Increase the heat to a gentle boil and continue to cook until the fudge forms a soft ball when half a teaspoonful is dropped into a cup of cold water - this will take about 10min - stirring all the time.
Step 4
Remove the pan from the heat and, working quickly, divide the fudge mixture between two bowls.
Step 5
Add the chocolate to one of the bowls, and allow it to melt into the fudge. Stir the mixture gently until smooth.
Step 6
Pour half the chocolate fudge into the tin and smooth the surface, then scatter over half the hazelnuts and half the biscuits.
Step 7
Pour the vanilla fudge into the tin on top of the nuts and biscuits, then top with the remaining nuts and biscuits.
Step 8
Finish with a final layer of the chocolate fudge and set aside to cool. Cover with clingfilm and leave in the fridge overnight to set firm. Store in the fridge and eat within two weeks.
If gift wrapping...
To gift-wrap, once set, remove the fudge from the loaf tin and cut into slices, then chop up each slice. Wrap piles of the fudge in clear cellophane and tie with a pretty ribbon, then attach a label to each parcel with an eat-by date and a note to store the fudge in the fridge.
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
