April 8th, 2012
Recipe by Paula Bowman
Lightly butter an 8 x 4-inch loaf pan. Prepare an ice bath or fill the sink with 3 to 4 inches of cold water.
In a large saucepan with tall sides, combine sugar, cream, milk, corn syrup and salt. Place the pan over medium-high heat and stir gently until sugar is dissolved. Stop stirring once it boils and watch carefully until the temperature reaches soft-ball stage (238°F) on a candy thermometer, about 8 to 10 minutes. Remove pan from heat and place in ice bath for 5 seconds. Transfer pan to a heat-proof surface, stir in vanilla and butter and leave mixture to cool to 115°F, about 30 minutes.
Meanwhile, melt the chocolate in a small bowl over barely simmering water, or in a microwave oven on medium power. When the fudge cools to the desired temperature, beat with a wooden spoon or an electric mixer on low speed until it thickens and begins to lose it's sheen, about 3 to 5 minutes. Add melted chocolate and crushed cookies to fudge and stir well. Pour the fudge into the prepared pan, sprinkle with crushed cookies and gently swirl cookies into fudge with a spatula. Cover with plastic wrap and chill for several hours. When firm, cut fudge into 1-inch squares. Store, tightly wrapped in the refrigerator.