Oreo Birthday Cake Fudge

Oreo Birthday Cake Fudge
a colorful tower of fudge 🙂
      Every few weeks or so, I like to make fudge for my husband to take into school with him. Jeff is a math teacher and finds that it makes for nice positive reinforcement in his classroom. (And as much as I love fudge, I don’t want three whole pounds of it sitting on the shelf tempting us. Jeff bringing the majority of a batch into work is the perfect solution)! Most often I make the recipe for Oreo fudge, but I occasionally prepare other kinds such as birthday cake fudge. This past weekend, I couldn’t quite decided which flavor I wanted to make. Solution? Make both! I merged Oreo fudge and birthday cake fudge into one, using a mixture of: crushed Oreos, frozen rainbow sprinkles, almond extract, and vanilla extract. For some reason, the rainbow sprinkles work perfectly with the crushed Oreos. It is as if they were made for each other. Personally, I now have a new favorite flavor. 🙂
Oreo Birthday Cake Fudge
 
Prep time
Cook time
Total time
 
Serves: 48
Ingredients
  • ¾ cup butter (1 & ½ sticks)
  • 3 cups white sugar
  • 5 oz. can evaporated milk
  • 12 oz. white baking chips
  • ½ teaspoon pure vanilla extract
  • ½ teaspoon pure almond extract
  • 7 oz. jar Marshmallow Creme
  • 1 cup Rainbow sprinkles, frozen
  • 12 crushed Oreos**
Instructions
  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, vanilla extract, and almond extract, stirring quickly until mixture is smooth.
  3. Quickly stir in marshmallow creme until no lumps remain.
  4. Stir in frozen sprinkles and 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 or one large greased half sheet pan. **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. Pretty! I love both flavors, together they sound amazing!

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