Cookies & Cream Fudge – a delicious recipe with Chocolate Sandwich, White Sugar, Butter, Milk, Marshmallow Fluff, White Chocolate Chips. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Line a 9 x 13 pan with aluminum foil (for easiest cleanup afterwards).
2
Chop cookies in a food processor, or break some other way. (You can sift out smallest crumbs for a whiter overall appearance of the fudge base.)
3
Heat sugar, butter, and milk over medium high heat to boiling. Turn heat down to medium and continue to boil until mixture reaches soft ball stage (234u00b0F) on candy thermometer, stirring constantly.
4
Turn off heat, add marshmallow fluff and white chocolate chips. Stir in chopped cookies and vanilla extract.
5
Spread in prepared 9 x 13 pan, let cool for a few hours, then cut into pieces. Seal in an airtight container.
6
Note: It is easy to make a variety of fudges from this base. Instead of white chocolate, add another bag of chips such as butterscotch or cinnamon. Make it a different flavor with extracts such as maple or orange instead of vanilla. Mix in nuts if desired-use your imagination!
1361
kcal
Calories
61
g
Fat
201
g
Carbs
7
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 7 ounces, weight Mini Chocolate Sandwich Cookies (Oreos), 3 cups Granulated White Sugar, 3/4 cups Butter, 1 can (5 Oz. Size) Evaporated Milk, and more.
Yes, Cookies & Cream Fudge falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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