Homemade fudge might be the perfect gift, but this Oreo Cookies and Cream Fudge tastes so smooth and rich that you’ll want to keep it all to yourself! Made with white chocolate chips and crushed cookies, it deserves a spot on holiday dessert trays. No candy thermometer needed!
Sweets and treats are some of our favorite things! If you’re looking for more desserts to make, try these Snowball Kiss Cookies, with a yummy chocolate center. And if you love chocolate, then you’ve got to make Easy Chocolate Brownies or Red Velvet Cheesecake Brownies next.
Easy Homemade Oreo Fudge
Are Oreos your favorite type of cookie? What about Hershey’s Cookies and Cream candy bar? If you love the combination of buttery and smooth white chocolate studded with crumbly chocolate cookies, then you’re going to love this recipe.
This easy fudge recipe has a perfectly-balanced sweetness that makes it dangerously addictive. From the indulgent white chocolate chips to the sugary marshmallows and cream – you’re going to fall in love!
You’ll also love how long it lasts, too! You can make it a few weeks before your party and it will still be fresh. This is also why I love giving it away as homemade gifts during the holidays or taking it with me to parties. Everyone loves white chocolate fudge.
What Is Fudge?
Fudge is basically a dense, chewy chocolate candy. It’s usually made with sugar, butter, and some kind of milk (and chocolate, of course). After melting everything and then letting it cool again, fudge sets into a smooth texture that’s incredibly tasty and smooth.
Fudge Ingredients
- Evaporated Milk: This adds the necessary fats for the fudge. Don’t use condensed milk.
- Sugar: Use granulated sugar so it dissolves the best.
- Butter: Unsalted butter keeps the flavors balanced.
- Salt: Add salt separately so you can control how much.
- Marshmallows: Miniature marshmallows will melt the best.
- White Chocolate Chips: This is the base of the entire recipe.
- Vanilla Extract: Adds a robust tone that balances out the sweetness.
- Sandwich Cookies: Use your favorite chocolate sandwich cookies, like OREOS.
How to Make Oreo Fudge
Here are the basic instructions to make cookies and cream fudge. Check out the recipe card at the bottom of this blog post with full ingredients and instructions to make it.
Cooking Tips and Tricks
- Use unsalted butter to grease your baking dish. If you’re using silicone molds or a silicone dish, then you can skip this step.
- If you’re in doubt and worried about letting it boil too long, use a candy thermometer. Fudge should boil at 232-239°F for about five minutes.
- To speed up the setting process, put your fudge in the refrigerator for about two hours.
Recipe Variations
- Make minty fudge with Mint Oreos. If you don’t have that flavor, then add a few drops of mint extract for a flavor that will remind you of Peppermint Patties.
- Top with slices of Oreo cookies. This is completely optional, but it sure makes the fudge look extra fancy.
- Skip the marshmallows. To make it without marshmallows, use sweetened condensed milk instead of evaporated milk and cut the butter back by half. Follow the rest of the recipe as-is and you will have a tasty fudge without marshmallows.
Frequently Asked Questions
What’s the best way to crush the Oreos? So, if you don’t mind getting a little messy, you can just crush them in your hands, keeping them in pretty big chunks. Or use a knife and cut them into fourths. You could also put them into a ziplock bag and bang them with a can. Just make sure you don’t crush them too much, you don’t want crumbs.
Why is my fudge hard, dry, or crumbly? This is most likely because you cooked it for too long. Be careful and use a timer.
How to Store & Reheat
How to store it? Store the homemade cookies and cream fudge in an airtight container. Keep it at room temperature. If you do, it will last 2-3 weeks. But make sure you wrap individual pieces in wax or plastic wrap to make them last as long as possible.
How to freeze it? Wrap your fudge tightly in parchment paper and then foil, then place it in a freezer-safe bag or container. Frozen fudge will stay fresh for up to a year.
Try these other sweet recipes!
- No Bake Oreo Nutella Truffles
- Baked Cinnamon Apples
- Pumpkin Apple Pie in an Iron Skillet
- Pecan Pie Brownies
- Apple Turnovers
- Cream Cheese Bars
If you’ve tried this Oreo fudge recipe, don’t forget to give me a star rating and leave me a comment below in the comment section. I love to hear from people who have made my recipes.
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Oreo Fudge
Ingredients
- 1 1/3 cups evaporated milk
- 3 cups granulated sugar
- 1/4 cup unsalted butter
- 1/2 teaspoon salt
- 4 cups miniature marshmallows
- 3 cups white chocolate chips
- 2 teaspoons vanilla extract
- 16 regular Oreo sandwich cookies lightly crushed into big pieces
- butter for baking dish
Instructions
- Line a 13×9-inch baking pan or two 8×8-inch baking pans with parchment paper. Lightly grease each one with a little butter. Set aside.
- In a large saucepan combine together evaporated milk, sugar, butter, and salt. Bring up to a boil over medium heat.
- Keep at a boil, stirring constantly for about 5 minutes. Remove from the heat.
- Quickly stir in marshmallows, white chocolate chips, and vanilla extract until well blended. Then quickly stir in the Oreo pieces until they are well coated.
- Pour into the baking dish and set until firm, about 1-4 hours at room temperature or 1-2 hours in the refrigerator. Cut into pieces.
Notes
- Make minty fudge with Mint Oreos. If you don’t have that flavor, then add a few drops of mint extract for a flavor that will remind you of Peppermint Patties.
- Top with slices of Oreo cookies. This is completely optional, but it sure makes the fudge look extra fancy.
- Store the homemade cookies and cream fudge in an airtight container. Keep it at room temperature. If you do, it will last 2-3 weeks. But make sure you wrap individual pieces in wax or plastic wrap to make them last as long as possible.
Nutrition
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