Cookies & Cream Fudge

Cookies & Cream Fudge

     I have made so many batches of Oreo Fudge…I lost count! Most of the time I make it for my husband to bring to school for his students and colleagues, but I must admit it’s a pleasure taste-testing one of my favorite recipes. I have switched the oreo fudge up in the past, (adding mint extract and using creamsicle oreos). Pondering how I could alter my recipe this time, I noticed an open carton of heavy cream in the fridge that I had used to make my husband homemade ice cream.  I decided to substitute the real heavy cream for the evaporated milk. This change-up not only made the fudge creamier, it also made it incredibly rich. (I’m talking “one piece is more than enough” kind of rich). It basically takes my regular Oreo fudge recipe over the top, hence deserving its own name: cookies & cream fudge.
bringing the butter, heavy cream, and sugar to a rolling boil
stirring in the white chocolate chips
stirring in the marshmallow creme
adding the crushed oreos
Let set in your cake pan several hours to firm.
If you need it sooner, chill it in the refrigerator for one hour before cutting.
rich and creamy cookies & cream fudge

 

Cookies & Cream Fudge
 
Prep time
Cook time
Total time
 
Serves: 48
Ingredients
  • ¾ cup butter (1 & ½ sticks)
  • 3 cups white sugar
  • ¾ cup heavy cream
  • 2 cups white chocolate chips
  • 1&1/2 teaspoons vanilla extract
  • 7 oz. jar Marshmallow Creme
  • 12 crushed Oreos**
Instructions
  1. In a large saucepan over medium heat, stir together butter, sugar, and heavy cream. 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.
Notes
*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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Comments

  1. I love all of your fudge recipes!  This one looks soooo good.  Must try soon.

  2. ( thud ) That’s me – just missed the chair, mouth open, want some of this fudge. Like now! Bookmarked 🙂

  3. We will definitely be trying this! Anything with oreos is a favorite!  Thanks for linking up to Strut Your Stuff Saturday! We would love to have you back next Saturday and share more of your recipes!  -The Sisters

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