Line a 9x9 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.