Cookies And Cream Fudge Recipe

I love making fudge at this time of year! There are so many delicious options to try like this fantasy, eggnog, and this peanut butter fudge are my favorite ones to start with.

Cookies and Cream Fudge

My neighbors are awesome. They have already started delivering yummy treats. I needed to step up my game so I have been a madwoman in the kitchen making fudge recipes and cookies like crazy. The Christmas baking bomb has definitely exploded in my kitchen! But luckily, this recipe is so delicious that it’s totally worth it. My family loves it, my neighbors love it and I love it. So it’s definitely a winner. So a little fact about me. I hate Oreo cookies plain! That is always my hubby’s choice of a midnight snack. But I just don’t like them by themselves. But when you mix Oreos in a dessert-like cheesecake or a shake and I am obsessed! And this is an awesome fudge recipe. The oreo pieces inside of creamy, white chocolate fudge are incredible. You can’t go wrong with this fudge and the recipe is so simple to make!

Ingredients You Need to Make Cookies and Cream Fudge

Making fudge does not have to be hard! In fact, this recipe only uses simple ingredients. Most of which you probably already have in your kitchen. See the recipe card at the bottom of the post for exact measurements.

Granulated sugar: Of course you need sugar to get that sweet factor!Butter: The butter you will use should be unsalted. Evaporated milk: This will bind all of the ingredients together. White chocolate chips: These will be melted and mixed in with all of the other ingredients. Marshmallow fluff: The secret ingredient to getting this dessert nice and creamy.Vanilla extract: The vanilla will enhance all of the sweet flavors in this recipe. Oreos: You will be using oreo crumbs and also chunks of broken up oreos to go in the fudge and on top.

Let’s Make Some Fudge!

Trust me when I say that you need to make this cookie and cream fudge. It’s so simple and only takes 15 minutes from start to finish! It is easy but it looks like you spent the entire day in the kitchen making it.

Use a large pot: When you are cooking your fudge, use a pot that is large (larger than you would think). As you boil and cook the ingredients, you don’t want them to boil out of the pot. It creates a huge, sticky mess. Using a bigger pot will help so that this doesn’t happen. It’s better to go too big than too small!Line the pan: Don’t forget to line your pan with parchment paper. This helps SO much when you are cutting the fudge and taking it out. If you don’t have parchment paper then you can line it with a silicone baking mat. Don’t use margarine: I know that sometimes it’s tempting to use ingredients that we already have in place of other ones. In the case of butter, don’t substitute it with margarine. Margarine has more water content and so this fudge won’t set with it.

Room temperature: Once the fudge has been cooled and cut then you can store it in an airtight container on your counter. It will last about 4 weeks! Don’t refrigerate your fudge! It will dry out very quickly.Freezer: Fudge freezes so nicely! Put it in an airtight container and label it with the date. The fudge can last in your freezer for up to 3 months. When you are ready to eat it, just set it out on your counter to defrost. This will only take a couple of hours and then it will be ready to be eaten!