OREO CRUMB FUDGE

It's not for me to know when winter and its green wool jumper will grant us earthlings a half-time break; or when I'll find the words again, and sing the songs I should have sung; or when the scene will light up and I'll notice forgiveness at the side of the stage; but, strange to say, I'll be here waiting, with my comrades by my side; and I've made some comforting Oreo crumb fudge for us to nibble on, and put hazelnuts in it especially.

OREO CRUMB FUDGE

Sweetened condensed milk:

Makes just over 200g (3/4 cup)

50g (1/4 cup + 2 tablespoons) cashews

60ml (1/4 cup) agave syrup

2 tablespoons coconut butter

1 teaspoon lemon juice

1 tablespoon + 2 teaspoons water

1/2 teaspoon vanilla extract

1/8 teaspoon salt

200g (3/4 cup) sweetened condensed milk

1 heaped tablespoon margarine

1 teaspoon vanilla extract

200g (2 cups) Oreo baking crumbs

2 tablespoons cocoa powder

1/4 teaspoon salt

3 tablespoons chopped hazelnuts, optional

Start by making the condensed milk. Place all ingredients in a blender and blitz until completely smooth and creamy.

Line a 15cm/6” square tin with cling film or parchment paper and set aside. Place margarine and sweetened condensed milk in a pan over low heat and heat up until the margarine is completely melted. Remove from the heat and add in the vanilla extract, followed by the Oreo crumbs, cocoa powder and salt, mixing well until there are no lumps. Lastly fold in the chopped hazelnuts if using. Spoon the batter into the prepared tin, pressing it down evenly and firmly. Cover and place in the fridge to set for at least one hour. Cut into squares and enjoy the very last of your Oreo crumbs. Sad face. Omnomnomnom. Happy face.