Description
This Cookies and Cream Fudge is a rich, creamy, and indulgent treat combining the sweetness of white chocolate, marshmallows, and the classic flavor of crumbled Oreos. Perfect for dessert lovers looking for an easy stovetop fudge recipe with a nostalgic cookies and cream twist.
Ingredients
Scale
Fudge Base
- 3 cups white sugar
- ¾ cup salted butter at room temperature
- 1 (5 oz) can evaporated milk
Mix-Ins
- 1 ½ cups white chocolate chips
- 2 cups mini marshmallows
- 2 cups crumbled Oreos (about 20 sandwich cookies)
Instructions
- Prepare the Baking Pan: Line an 8×8 inch pan with parchment paper or foil, leaving an inch or two overhang on the sides for easy lifting of the fudge once set.
- Select Pan Size: Using an 8×8 pan will yield thicker fudge cut into 1×1 inch squares; alternatively, a 9×13 pan can be used for thinner pieces. Choose based on your preference.
- Set the Pan Aside: Have the lined pan ready while you prepare the fudge mixture to pour immediately after cooking.
- Cook the Sugar Mixture: In a medium to large saucepan over medium heat, combine sugar, butter, and evaporated milk. Stir continuously as it heats and thickens, pulling away from the sides of the pan.
- Boil to Foam: Continue stirring and cook until the mixture begins to boil and forms a foamy thick texture, approximately 3 to 4 minutes. Remove from heat immediately to avoid burning.
- Melt White Chocolate and Marshmallows: Quickly stir in white chocolate chips and mini marshmallows, mixing until they fully melt into the hot sugar base.
- Add Oreos: Stir in the crumbled Oreos to evenly distribute them throughout the fudge mixture. Optionally reserve some crumbles to sprinkle on top before setting.
- Pour and Set: Spread the fudge evenly in the prepared pan using a spatula or wooden spoon. Allow it to cool to room temperature to set completely.
- Storage: Once set, lift the fudge from the pan using the parchment paper overhang. Store in an airtight container to prevent drying, especially if made ahead of time.
Notes
- Use an 8×8 inch pan for thicker fudge or a 9×13 inch pan for thinner pieces, adjusting cut size accordingly.
- If you prefer extra Oreo texture, reserve some crumbles to sprinkle on top before cooling.
- Ensure you stir constantly while cooking the sugar mixture to prevent scorching.
- Cool the fudge at room temperature; refrigeration is not necessary and can harden the fudge excessively.
- Store fudge in an airtight container to maintain freshness and prevent drying out.