If you love Oreos cookies or cookies and cream anything. Then, I would love to share this Cookies and Cream Fudge Recipe with you. Not only is fudge an absolutely delicious treat to eat. The flavor and texture of this recipe will have your family and friends falling in love.
Cookies and Cream Fudge Recipe
This Cookies and Cream Fudge is so amazing! This fudge will just melt in your mouth and the flavor of cookies and cream only makes it better. This recipe will take no time at all to make and the directions are super easy to follow along. Make sure to keep this one handy to share with your loved ones.
Cookies and cream. Cookies, fudge, and cream. Regardless of how you put that lovely combination together, you know it will always result in something outstanding! There are certain flavors that go together like this combination that is seriously a match made in heaven. If you now have cookies and cream on your mind, might I suggest a few of my favorite recipes? You know, to help with that craving you are experiencing? One of my favorite ways to enjoy these flavors is my Cookies and Cream Hot Cocoa. Even though this technically doesn’t have cream, this covers the fudge component quite nicely. My Chocolate Fudge Cake is very dreamy. And since we are talking about fudge, we can’t forget this decadent recipe; my Hot Fudge Brownie Sundae Cheesecake is simply out of this world.
Ingredients You’ll Need
- Sugar- Every great dessert uses sugar in the recipe.
- Butter- For this recipe, you will need to use salted butter. salted butter.
- White Chocolate Chips- This is chocolate base of the fudge
- Evaporate milk- This will enhance the flavor of your fudge and help with the consistency.
- Mini marshmallows- These will be mixed into the fudge batter.
- Oreos- You will need to crumble about 20 sandwich cookies.
How to Make Cookies and Cream Fudge
- Use parchment paper or foil to line a pan and leave a few inches of extra paper on the sides to be able to easily take out the fudge when it is set.
- Once you have the pan prepared, set it aside, and begin to make the fudge.
- Use a medium to a large saucepan, and add the sugar, butter, and milk. Set over medium heat on your stovetop. Your mixture will begin to boil and start to thicken and peel away from the side.
- Continuously stir until begins to boil and starts to foam, this will take about 3-4 minutes. Once it starts to boil, take it off the heat and add in the white chips and marshmallows, stir until fully melted.
- While stirring, you will start to notice the mixture thickening. Be quick and add in the crumbled Oreos, make sure it is fully incorporated.
- When ready, pour the mixture into the prepared pan, and spread evenly using a spatula or wooden spoon.
( I chose to leave a bit of the crumbled Oreos on the side to then, sprinkle on top of the finished fudge, but you don’t have too)
- Let the fudge sit in the pan at room temperature to cool and set. If you decide to make this ahead of time, make sure to cover the fudge and seal it in an airtight container, so the fudge does not dry out.
Does Fudge Need Refrigeration?
This Cookies and Cream fudge can be placed at room temperature. You can add in the fridge in an airtight container to last longer. Placing it in the freezer will also, make the fudge recipe have an even longer shelf life.
How Long is Fudge Good?
Storing your Cookies and Cream fudge at room temperature and store correctly will make it last about a week. Stored in the fridge will last about 2 to 3 weeks. And, placed in the freezer, your fudge can last a few months, I recommend eating within 3 months for the best quality.
More Fudge Recipes
- Chocolate Raspberry Fudge Pie
- Chocolate Chip Cookie Dough Fudge
- Andes Mint Chocolate Fudge
- Hot Fudge Cheesecake Bars
Cookies and Cream Fudge
Ingredients
- 3 cups white sugar
- ¾ cup salted butter at room temperature
- 1- 5 oz can evaporate milk
- 1 1/2 cups white chocolate chips
- 2 cups of mini marshmallows
- 2 cups of crumbled Oreos about 20 sandwich cookies
Instructions
- Prepare the pan by lining it with parchment paper or foil, leaving an inch or two on the sides so you can easily lift the fudge out when it has set.
- (For pictures, I used an 8×8 pan so the fudge would be thicker, and I can cut into 1×1 inch squares. I have made this fudge before and used a 9×13 cake pan, which makes the fudge thinner, so you can cut smaller pieces. It’s just a personal preference.)
- Once the pan is ready, set it aside while making the fudge.
- To begin the fudge, add the sugar, butter, and milk to a medium to a large saucepan. Place on the stovetop using medium heat. It will begin to thicken and boil, pulling from the sides of the pan.
- Continue stirring until it slowly begins to boil into a foam. (About 3-4 minutes) Once it has a thick mixture with a foam appearance, remove it from heat and stir in the white chips and marshmallows, stirring until they are completely melted.
- The fudge will begin to thicken slightly as you are stirring. Quickly stir in the crumbled Oreos, making sure they are evenly distributed into the fudge mixture. (I left out a handful of the oreo crumble to sprinkle on top of the fudge, but you can add it all if you prefer. )
- Pour the mixed fudge into the prepared pan, and using a rubber spatula or wooden spoon, spread it evenly into the pan. Allow the fudge to sit at room temperature to cool so it can set. If you make the fudge ahead of time, be sure to cover and keep it in an airtight container, so it doesn’t dry out.
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3 comments on “Cookies and Cream Fudge”
Hi I am 8 years old I love your food
Hi Giavonia! I am so glad you like our recipes and love that you are interesting in cooking/baking at 8 years old. Thanks so much!