Cookies and Cream Fudge
Fudge is a classic holiday treat and this cookies and cream flavor really takes it to the next level. Creamy, Oreo fudge just cannot be beat!
Cookies and Cream Fudge
My neighbors are awesome. They have already started delivering yummy treats. I needed to step up my game so I have been a madwoman in the kitchen making fudge recipes and cookies like crazy. The Christmas baking bomb has definitely exploded in my kitchen! But luckily, this recipe is so delicious that it’s totally worth it. My family loves it, my neighbors love it and I love it. So it’s definitely a winner.
So a little fact about me. I hate Oreo cookies plain! That is always my hubby’s choice of a midnight snack. But I just don’t like them by themselves. But when you mix Oreos in a dessert-like cheesecake or a shake and I am obsessed! And this is an awesome fudge recipe. The oreo pieces inside of creamy, white chocolate fudge are incredible. You can’t go wrong with this fudge and the recipe is so simple to make!
Ingredients You Need to Make Cookies and Cream Fudge
Making fudge does not have to be hard! In fact, this recipe only uses simple ingredients. Most of which you probably already have in your kitchen. See the recipe card at the bottom of the post for exact measurements.
- Granulated sugar: Of course you need sugar to get that sweet factor!
- Butter: The butter you will use should be unsalted.
- Evaporated milk: This will bind all of the ingredients together.
- White chocolate chips: These will be melted and mixed in with all of the other ingredients.
- Marshmallow fluff: The secret ingredient to getting this dessert nice and creamy.
- Vanilla extract: The vanilla will enhance all of the sweet flavors in this recipe.
- Oreos: You will be using oreo crumbs and also chunks of broken up oreos to go in the fudge and on top.
Let’s Make Some Fudge!
Trust me when I say that you need to make this cookie and cream fudge. It’s so simple and only takes 15 minutes from start to finish! It is easy but it looks like you spent the entire day in the kitchen making it.
- Prep pan: Line an 8×8 inch pan with parchment paper and lightly spray with cooking spray. Set aside!
- Boil sugar, butter and milk: In a large saucepan, compine sugar, butter, and milk. Once the butter has melted, bring to a boil and stir constantly for 5 minutes.
- Mix, spread and let cool: Remove from heat and stir in marshmallow fluff, chocolate chips, and vanilla. It will be thick. Lastly stir in coarse oreo crumbs until incorporated. Spread in the prepared pan and garnish the top with the chopped oreo pieces. Let cool until firm and cut into small squares.
Tips for Making Fudge
Whether you make fudge all the time or this is your first, these tips will help it turn out perfectly! Don’t be afraid to try this cookies and cream fudge. It’s a great place to start and SOO GOOD.
- Use a large pot: When you are cooking your fudge, use a pot that is large (larger than you would think). As you boil and cook the ingredients, you don’t want them to boil out of the pot. It creates a huge, sticky mess. Using a bigger pot will help so that this doesn’t happen. It’s better to go too big than too small!
- Line the pan: Don’t forget to line your pan with parchment paper. This helps SO much when you are cutting the fudge and taking it out. If you don’t have parchment paper then you can line it with a silicone baking mat.
- Don’t use margarine: I know that sometimes it’s tempting to use ingredients that we already have in place of other ones. In the case of butter, don’t substitute it with margarine. Margarine has more water content and so this fudge won’t set with it.
How to Store Leftovers
If you have leftovers of this cookies and cream fudge then consider yourself lucky! Here are a few tips on how to save some for later.
- Room temperature: Once the fudge has been cooled and cut then you can store it in an airtight container on your counter. It will last about 4 weeks! Don’t refrigerate your fudge! It will dry out very quickly.
- Freezer: Fudge freezes so nicely! Put it in an airtight container and label it with the date. The fudge can last in your freezer for up to 3 months. When you are ready to eat it, just set it out on your counter to defrost. This will only take a couple of hours and then it will be ready to be eaten!
Line an 8×8 inch pan with parchment paper and lightly spray with cooking spray. Set aside!
In a large saucepan, combine sugar, butter, and milk. Once the butter has melted, bring to a boil and stir constantly for 5 minutes.
Remove from heat and stir in marshmallow fluff, chocolate chips, and vanilla. It will be thick. Lastly, stir in coarse oreo crumbs until incorporated. Spread in the prepared pan and garnish the top with the chopped oreo pieces. Let cool until firm and cut into small squares.
Originally Posted on December 6, 2014
Calories121kcal (6%)Carbohydrates19g (6%)Protein1g (2%)Fat5g (8%)Saturated Fat3g (15%)Cholesterol7mg (2%)Sodium38mg (2%)Potassium36mg (1%)Fiber1g (4%)Sugar16g (18%)Vitamin A65IU (1%)Vitamin C1mg (1%)Calcium18mg (2%)Iron1mg (6%)
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.