Oreo Fudge

Although I am quite fond of cookies, cake, bars, and candy, the type of treat I bake most often is actually fudge. My husband is a middle school math teacher, and once a week I make a double batch of fudge equating to six hefty pounds of pure goodness. He uses the fudge as an incentive to his students. I have experimented with dozens of variations of my original recipe, but the Oreo fudge by far has been the winner with his students.
To begin with, here is a pile of ingredients I use in a double batch:

I am actually quite picky when it comes to choosing the
brand names of ingredients I use…Through trial and error I have found that
Jet-Puffed Marshmallow Creme makes a richer, creamier fudge than Fluff.
I only use REAL vanilla extract, because imitation does not even compare.
Hershey’s white baking chips melt better than brands such as Nestle and Ghiradelli.
Finally, you can’t call it Oreo fudge without real Oreos!
Above you can see what the butter, evaporated milk, and sugar
looks like at a ROLLING boil.
Stirring in the marshmallow creme–
it will look lumpy at first so it needs to be mixed vigorously.
Getting the last bit of marshmallow lumps out of the mixture.
Adding the crushed Oreos.
The final mixture, stirred very well.
After being poured into the greased pan.
After being cooled and cut.
Bon appetit!
Oreo Fudge
Prep time
Cook time
Total time
Serves: 48
  • ¾ cup butter (1 & ½ sticks)
  • 3 cups white sugar
  • 5 oz. can evaporated milk
  • 12 oz. white baking chips
  • 1 teaspoon vanilla extract
  • 7 oz. jar Marshmallow Creme
  • 12 crushed Oreos**
  1. In a large saucepan over medium heat, stir together butter, sugar, and evaporated milk. Stirring constantly, bring mixture to a ROLLING boil. Boil and continue stirring constantly for 5 minutes.
  2. Remove from heat and immediately stir in white chips and vanilla until mixture is smooth.
  3. Quickly stir in marshmallow creme until no lumps remain.
  4. Stir in crushed Oreos until thoroughly mixed.
  5. Pour into a greased 9x13 inch pan. Let cool four hours on shelf or almost 2 hours in refrigerator before cutting.
*Mixture yields 3 pounds. For a large batch, double all ingredients and boil for 8 minutes. Pour into two greased 9x13 inch pans. **To crush Oreos, you can use a food processor, or even easier, a quart freezer bag. I put the cookies in the bag, squeeze out any extra air, and step on them with my feet until the cookies are in tiny pieces. (This is a great job for the kids. My  daughter also likes to help out by squeezing the cookies in the bag after I crush them)!
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  1. This looks so delicious, I’m going to have to try this sometime!! =D Thanks for sharing!

  2. Just about to make this with my friends and it looks scrumptious!!! Thanks for sharing such a great recipe!!!

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