Pin it
My Crazy Good Cookies and Cream Fudge
This fudge started as a happy accident in my kitchen when I had leftover Oreos from my kids' party. Now it's become my most requested recipe. The combination of creamy white chocolate and chunks of Oreos creates pure magic. I've seen grown adults fight over the last piece at family gatherings.
You Need This in Your Life
I love sharing this recipe because it's practically foolproof and always gets rave reviews. The fudge turns out perfectly creamy every time and tastes like your favorite cookies and cream ice cream in candy form. My daughter says it's even better than store bought fudge which is quite the compliment from a picky teen.
Grab These Ingredients
- Sugar: 2 cups; essential for sweetness and structure.
- Salted Butter: ½ cup; enhances the flavor.
- White Chocolate Chips: 2 cups; the base of the creamy fudge.
- Evaporated Milk: ¾ cup; adds richness and a smooth texture.
- Mini Marshmallows: 3 cups; create a light and fluffy consistency.
- Oreos: 20 sandwich cookies; crumbled to add cookies-and-cream flavor throughout.
Time to Make Some Magic
- Prepare the Pan
- Line an 8x8-inch pan with parchment paper or foil, leaving some overhang for easy removal. Set aside.
- Make the Fudge Base
- In a medium saucepan, combine sugar, butter, and evaporated milk over medium heat. Stir constantly until the mixture begins to boil and thicken, about 3-4 minutes.
- Add White Chocolate and Marshmallows
- Remove from heat and quickly stir in white chocolate chips and mini marshmallows until fully melted and smooth.
- Incorporate Oreos
- Gently fold in crumbled Oreos, reserving some for topping if desired.
- Set the Fudge
- Pour the mixture into the prepared pan, spreading evenly with a spatula. Sprinkle reserved Oreos on top, if desired. Let the fudge cool and set at room temperature.
- Slice and Serve
- Once set, use the parchment paper overhang to lift the fudge out of the pan. Slice into squares and enjoy!
Pin it
Keep It Fresh
I store my fudge in my grandmother's vintage cookie tin on the counter and it stays fresh for about a week assuming it lasts that long. When I make big batches for the holidays I keep some in the fridge where it stays perfect for a few weeks. You can even freeze it for up to three months but trust me it never lasts that long in my house.
Share the Love
This fudge has become my go to homemade gift. I wrap pieces in pretty parchment paper and nestle them in vintage tins or cute holiday boxes. My neighbors start dropping hints about it as soon as December rolls around. There's something special about sharing a treat you made with love.
Frequently Asked Questions
- → How should I store this fudge?
Keep the fudge in an airtight container at room temperature for up to a week. Make sure to cover it well to prevent it from drying out. You can also store it in the fridge for longer freshness.
- → Can I use different types of Oreos?
Yes, you can use any Oreo variety like Double Stuff, Golden, or seasonal flavors. Just make sure to use about 20 cookies total for the right consistency in your fudge.
- → Why isn't my fudge setting properly?
The most common reason is not cooking the sugar mixture long enough. Make sure it reaches a foamy consistency and thickens before adding the white chocolate and marshmallows. This usually takes 3-4 minutes of constant stirring.
- → Can I freeze this fudge?
Yes, you can freeze the fudge for up to 3 months. Wrap it tightly in plastic wrap, then foil. Thaw overnight in the fridge before serving for best results.
- → What's the best way to cut the fudge?
Let the fudge set completely at room temperature. Use a sharp knife heated under hot water and dried between cuts for clean edges. You can make 1-inch squares in an 8x8 pan or smaller pieces in a 9x13 pan.