Cookies & Cream Fudge
A modern take on an old-school dessert, this recipe is a quicker and simpler way to make fudge. Oreos bring incredible flavor and texture, while marshmallow and vanilla add lightness.
Servings: 12
Ingredients
- 3 cups granulated sugar
- 1 cup evaporated milk
- 1 7-oz jar marshmallow creme
- 12 tbsp (1 ½ sticks) unsalted butter
- 11 oz white chocolate
- 2 tsp vanilla bean paste (or vanilla extract)
- 2 cups crushed Oreo cookies
Instructions
- Line a 9 x 9-inch baking dish with parchment paper and set aside. Also, have the marshmallow cream, white chocolate, and Oreos prepared and ready.
- Bring sugar, evaporated 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.3 cups granulated sugar, 1 cup evaporated milk, 12 tbsp (1 ½ sticks) unsalted butter
- Stir constantly and bring to 235°F to 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.1 7-oz jar marshmallow creme, 11 oz white chocolate, 2 tsp vanilla bean paste (or vanilla extract), 2 cups crushed Oreo cookies
- 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.
Video
Nutrition
Serving: 1serving | Calories: 713kcal