Fudge doesn’t really need an introduction. I must admit, I often use this…cheating – or shall we say easier? – method for making fudge. This utilizes marshmallow cream and doesn’t require hand beating the fudge tirelessly, hoping to achieve the correct consistency. I decided cookies and cream fudge was in order because it’s a fun update on the usual chocolate or peanut butter ones I make.
This is a definite Christmas treat: sweet and very decadent!
Watch how to make this cookies & cream fudge:
Cookies & Cream Fudge
- 3 cups sugar
- 1 cup evaporated milk
- 17 oz jar marshmallow creme
- ¾ cup unsalted butter
- 11 oz white chocolate
- 2 tsp vanilla bean paste (or vanilla extract)
- 2 cups crushed Oreo cookies
- Line a 9×9 baking dish with parchment paper and set aside. Also, have the marshmallow cream, white chocolate, and Oreos prepared and ready.
- Bring sugar, milk, and butter to a low boil over medium-high heat. Depending on the stove, the temperature may need to be adjusted so the mixture does not boil too hard and scorch on the bottom.
- Stir constantly and bring to 235-238°F on a candy or instant-read thermometer.
- Remove from heat and add white chocolate, vanilla bean paste, and marshmallow creme. Stir until smooth. Then mix in 1 ½ cups crushed Oreos.
- Pour into the prepared baking dish and top with remaining ½ cup Oreos, pressing slightly to make them adhere. Let cool 4-6 hours.
- Using the parchment as a sling, remove from baking dish and cut into small pieces. Be sure to store in airtight containers so the fudge does not dry out.
Can I freeze these? I want to make them now and bust this our for Christmas:)
This is delicious! I’ve found a new Christmas candy staple!