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Insanely Delicious Cookies and Cream Fudge
This sweet treat came to life by chance when I had extra Oreos after my children's celebration. It's now the treat everyone begs me to make. The smooth white chocolate mixed with Oreo chunks creates something truly special. I've watched adults squabble over who gets the final piece at family events.
You'll Fall For This Instantly
I'm always excited to pass this recipe along because it works every time and gets nothing but praise. The fudge comes out smooth as silk and tastes just like cookies and cream ice cream transformed into candy. My teenager swears it beats any fudge you can buy, which means a lot coming from someone so choosy.
Round Up These Items
- Sugar: 2 cups; needed for sweetness and texture.
- Salted Butter: ½ cup; brings out all the flavors.
- White Chocolate Chips: 2 cups; creates the smooth fudge base.
- Evaporated Milk: ¾ cup; makes everything rich and velvety.
- Mini Marshmallows: 3 cups; give that airy, soft texture.
- Oreos: 20 sandwich cookies; broken up for that classic cookies-and-cream taste.
Let's Work Some Kitchen Wonder
- Get Your Pan Ready
- Put parchment paper or foil in an 8x8-inch pan with extra hanging over the sides for easy lifting later. Put it aside.
- Mix Up The Base
- Put sugar, butter, and evaporated milk in a medium pot over medium heat. Keep stirring until it bubbles and gets thicker, around 3-4 minutes.
- Mix In The Sweet Stuff
- Take it off the heat and right away stir in the white chocolate chips and mini marshmallows until they're completely melted and everything looks smooth.
- Throw In The Cookies
- Carefully mix in the crushed Oreos, saving some for the top if you want.
- Let It Firm Up
- Pour everything into your prepared pan and smooth it out with a spatula. Sprinkle any saved Oreos on top if you like. Let it cool down and set at room temperature.
- Cut And Enjoy
- When it's firm, lift the fudge out using the paper edges. Cut into squares and dig in!
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Storage Tips
I keep my fudge in an old tin from my grandma on the counter and it stays good for about a week if it doesn't vanish before then. For holiday batches, I stick some in the fridge where it stays tasty for several weeks. You can freeze it up to three months but in my house, it's always gone way before that.
Gift It
This fudge has turned into my favorite handmade present. I wrap pieces in fancy paper and pack them in old-fashioned tins or festive boxes. My neighbors start hinting they want some as soon as December comes around. There's nothing better than giving someone a treat you made yourself.
Recipe Questions & Answers
- → How do I store this fudge?
To keep your fudge fresh, store it in an airtight container at room temperature for up to a week. Cover it tightly to stop drying out. For longer storage, pop it in the fridge.
- → Can other Oreo flavors work?
Absolutely! Try any variety like Double Stuff, Golden, or even seasonal ones. Use about 20 cookies to keep the fudge texture just right.
- → Why isn’t my fudge firming up?
It might be undercooked. Be sure to stir the sugar mixture until it’s bubbly and thick. This should take around 3-4 minutes of continuous mixing.
- → Can I freeze it to save for later?
Yes! Wrap the fudge in plastic and then foil to freeze for up to 3 months. For best results, thaw it in your fridge overnight before eating.
- → How can I cut perfect squares?
Once the fudge has set, use a knife heated under hot water, wiping it clean after each cut. Make small squares—typically 1-inch pieces in an 8x8 pan or smaller ones in a 9x13 pan.