Cookies and Cream Fudge

Indulge in the heavenly sweetness of Cookies and Cream Fudge, a delightful treat that combines the rich flavors of white chocolate, marshmallow, and crunchy Oreo cookies. This easy-to-make fudge is perfect for satisfying your sweet cravings or sharing with friends and family.

Why Make This Recipe

If you’re a fan of cookies and cream flavor, this fudge recipe is a must-try. It offers a creamy, decadent texture with the irresistible crunch of Oreo cookies, making it a crowd-pleaser for any occasion. Plus, it’s simple to prepare and requires minimal ingredients.

How to Make Cookies and Cream Fudge

Ingredients:

• 1 cup (200 g) granulated sugar
• 1/2 cup (1 stick / 113 g) unsalted butter
• 1/2 cup (119 g) heavy cream (room temperature)
• 1/8 teaspoon kosher salt
• 2 1/2 cups (425 g) white chocolate chips
• 1 jar (7 ounces) marshmallow fluff
• 24 Oreo cookies (roughly chopped)

Directions:

1. Line a 9×9-inch baking dish with parchment paper. Set aside.
2. In a large saucepan over medium heat, combine sugar, butter, heavy cream, and salt. Bring to a boil while stirring constantly.
3. Let the mixture boil for 5 minutes, stirring continuously.
4. Remove from heat. Add white chocolate chips and marshmallow fluff. Stir until smooth.
5. Fold in the chopped Oreo cookies.
6. Transfer the fudge to the prepared baking dish. Let it set at room temperature for about 4 hours. For a quicker setting, chill in the refrigerator.
7. Serve the fudge at room temperature.

How to Serve Cookies and Cream Fudge

Cut the fudge into squares and serve as a delightful dessert or sweet snack. Pair with a glass of milk or hot cocoa for an extra treat.

How to Store Cookies and Cream Fudge

Store the fudge in an airtight container at room temperature for up to a week. For longer storage, refrigerate for up to two weeks. Make sure to separate the layers with parchment paper to prevent sticking.

Tips to Make Cookies and Cream Fudge

• Use high-quality white chocolate chips for a smoother texture.
• Ensure the fudge mixture reaches the soft-ball stage (235-240°F) to set properly.
• Don’t overmix the fudge once the white chocolate chips and marshmallow fluff are added to maintain a creamy consistency.

Variation

For a twist, you can swap out the white chocolate chips for dark or milk chocolate for a different flavor profile. You can also add crushed nuts or a drizzle of chocolate on top for extra decadence.

FAQs

Can I use milk instead of heavy cream? While heavy cream provides a richer texture, you can use whole milk as a substitute.

How do I prevent the fudge from becoming too hard? Ensure not to overcook the fudge mixture and follow the instructions for setting time.

Can I freeze the fudge? Yes, you can freeze the fudge in an airtight container for up to three months. Thaw in the refrigerator before serving.

Cookies and Cream Fudge

Author: Maria Courses: Appetizer, Desert

Difficulty: Intermediate

Best Season: Suitable throughout the year

Ingredients

Scale

1/2x 1x 2x 3x

• 1 cup granulated sugar (200 g)

• ¹⁄₂ cup unsalted butter (1 stick / 113 g)

• ¹⁄₂ cup heavy cream (room temperature) (119 g)

• ¹⁄₈ teaspoon kosher salt

• 2 ¹⁄₂ cups white chocolate chips (425 g)

• 1 jar marshmallow fluff (7 ounces)

• 24 Oreo cookies (roughly chopped)

Instructions

1. Line a 9x9-inch baking dish with parchment paper. Set aside.
   Mark as complete

1. In a large saucepan over medium heat, combine sugar, butter, heavy cream, and salt. Bring to a boil while stirring constantly.
   Mark as complete

1. Let the mixture boil for 5 minutes, stirring continuously.
   Mark as complete

1. Remove from heat. Add white chocolate chips and marshmallow fluff. Stir until smooth.
   Mark as complete

1. Fold in the chopped Oreo cookies.
   Mark as complete

1. Transfer the fudge to the prepared baking dish. Let it set at room temperature for about 4 hours. For a quicker setting, chill in the refrigerator.
   Mark as complete

1. Serve the fudge at room temperature.
   Mark as complete