Cotton Candy Birthday Cake Oreo Fudge

       It has been months since they came out, but I am still having fun experimenting with the new Duncan Hines frosting creations packets. This time, I used the cotton candy flavor in my favorite oreo fudge recipe. Instead of regular Oreos, I used the special edition Birthday Cake Oreos. I also added frozen rainbow sprinkles to make them extra festive and colorful.
       The cotton candy flavor adds the perfect backdrop to the celebratory Oreos and juvial sprinkles. This fudge is not for the faint of heart, or taste buds for that matter. It is super duper sweet, extra rich, and the perfect addition to any joyous occasion.
Cotton Candy Birthday Cake Oreo Fudge
Prep time
Cook time
Total time
Serves: 96
  • 1&1/2 cups butter (3 sticks)
  • 6 cups white sugar
  • 12 oz. can evaporated milk
  • 2 (12 oz.) bags white baking chips
  • 2 Duncan Hines Frosting Creations packets - cotton candy flavor
  • 2 (7 oz.) jars Marshmallow Creme
  • 2 cup Rainbow sprinkles, frozen
  • 1 (15.25 oz.) pkg. Birthday Cake Oreos, chopped
  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 frosting creation packets, stirring quickly until mixture is smooth.
  3. Quickly stir in marshmallow creme until no lumps remain.
  4. Stir in frozen sprinkles and chopped Oreos until thoroughly mixed.
  5. Pour into a greased sheet pan. Let cool four hours on shelf or almost 2 hours in refrigerator before cutting.
Mixture yields 6 pounds. For a smaller batch, halve all ingredients and boil for 5 minutes. Pour into a greased 9x13 inch pan.
Pin ItFollow Me on Pinterest


  1. looks yummy and attractive! I love the rainbow sprinkles you have in the cake.

  2. Those look great! I know they won’t be as pretty, but I’m going to experiment with chocolate covered Oreos (one of my kids can’t have Red Dye #4o) so most store-bought Valentine’s stuff is out before I even look at the ingredients.

  3. I made this fudge last night and let it set in the refrigerator overnight. When I cut into it this morning, it was very crumbly. Almost dry. While the flavor of White Chocolate is there, the consistency is troubling. I will let it come closer to room temperature to see if it holds up better. I hope it does, as the recipe ain’t cheap!!
    I followed the directions exactly. Any suggestions?

    • Michelle Renee' says:

      There are a few things that may have affected your results: The burners on ovens vary, so if you are boiling the sugar/milk/butter mixture on a higher flame, it may need 30 to 60 seconds less cooking time. You want to make sure that you used a full 3/4 cup of evaporated milk, not a scant one. Make sure you are using marshmallow creme–NOT fluff, as fluff will make the end product drier. Also, the mixture is going to appear more dry refrigerated. It should soften up considerably at room temperature, especially if the humidity is high where you live. If none of those suggestions help, I would suggest putting each piece in the microwave for a few seconds before eating it-that should at least get rid of the crumbliness.

Speak Your Mind

Rate this recipe: