With touches of spice, toasted oats, walnuts, and of course, juicy raisins, this white chocolate-based fudge is reminiscent of an oatmeal raisin cookie. Be prepared to work your upper body! After including the white chocolate chips and additional ingredients, this fudge is extremely thick to combine! The fudge sets up rapidly, so it pays to have all your ingredients measured out before you start. Place extras in the fridge.
| Prep Time: | 15 mins |
| Cook Time: | 15 mins |
| Additional Time: | 4 hrs |
| Total Time: | 4 hrs 30 mins |
| Servings: | 64 |
| Yield: | 1 9-inch baking pan |
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 (Optional)
- 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 (Optional)
Instructions
- Line a 9-inch baking pan with enough parchment paper to have an overhang on all sides. Set aside.
- Whisk cinnamon, baking soda, nutmeg, salt, cloves, and allspice together in a small bowl. Set spice mixture aside.
- 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.
- 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.
- 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.
- 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.
- You could use instant or quick oats in place of rolled oats, if desired. Be sure to still toast them before adding to the fudge, however.
Nutrition Facts
| Calories | 104 kcal |
| Carbohydrate | 12 g |
| Cholesterol | 7 mg |
| Dietary Fiber | 0 g |
| Protein | 2 g |
| Saturated Fat | 3 g |
| Sodium | 39 mg |
| Sugars | 11 g |
| Fat | 6 g |
| Unsaturated Fat | 0 g |