Introduction

This rich and creamy Oreo fudge is a delightful treat that combines the smooth sweetness of white chocolate and marshmallow with the crunch of Oreo cookies. It’s simple to make and perfect for sharing or satisfying your chocolate cravings.

The image shows several square pieces of cookies and cream fudge stacked on a white plate, placed on a white marbled surface. Each piece has a creamy, off-white base mixed with small black cookie crumbs and chunks of white chocolate, giving it a speckled appearance. One piece is on top, slightly separated, with a small bite taken out, revealing a dense and smooth texture inside with visible cookie bits. The edges of the fudge are clean and squared, and there is a blurred Oreo cookie visible at the bottom of the plate. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

¾ cup (170g) unsalted butter
3 cups (600g) granulated sugar

5 ounces evaporated milk
1 7-ounce jar marshmallow creme (marshmallow fluff)

12 ounces (340g) white chocolate chips (about 2 cups)
1 teaspoon vanilla extract

¼ teaspoon salt
1 cup chopped Oreo cookies

Instructions

Step 1: Line a 9×9-inch pan with foil and spray it lightly with cooking spray to prevent sticking.

Step 2: In a large pot over medium heat, combine the sugar, evaporated milk, and butter. Bring the mixture to a rapid boil and cook for 4 minutes, stirring constantly. Use a candy thermometer to ensure the temperature reaches 234°F (112°C).
Step 3: Remove the pot from heat and stir in the marshmallow creme and white chocolate chips until fully melted and smooth.
Step 4: Add the vanilla extract, salt, and chopped Oreo cookies. Mix gently to combine all ingredients evenly.

Step 5: Pour the fudge mixture into the prepared pan and spread evenly. Chill in the refrigerator until set and firm, then cut into squares to serve.

Tips & Variations

For an extra chocolatey twist, try adding a handful of mini chocolate chips or switch the white chocolate chips to milk chocolate.
Make sure to stir constantly while boiling to prevent the mixture from burning on the bottom of the pan.

Use fresh Oreo cookies for the best texture; crushed cookies can also be sprinkled on top for decoration.

Storage

Store the fudge in an airtight container at room temperature for up to one week or in the refrigerator for up to two weeks. Let the fudge come to room temperature before serving for the best texture. It can also be frozen for up to three months; thaw in the fridge overnight before enjoying.

How to Serve

The image shows a close-up stack of creamy white fudge pieces with visible small dark cookie crumbs and white chunks mixed inside each square. The fudge has a smooth, dense texture with the dark cookie bits spread evenly throughout. The pieces are cut into thick squares and stacked neatly on a white scalloped plate, placed on a white marbled surface. Half of a sandwich cookie with dark brown outer layers and white cream filling is placed next to the fudge stack. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of evaporated milk?

Evaporated milk provides a thicker consistency essential for the fudge texture. Using regular milk may result in a softer fudge. For best results, stick to evaporated milk.

How do I know when the fudge mixture is ready while boiling?

The mixture should reach 234°F (112°C) on a candy thermometer, known as the soft ball stage. If you don’t have a thermometer, boil for 4 minutes while stirring constantly without skipping to ensure proper temperature.