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1
Press a large piece of cling film into an 8x8 inch square pan with plenty of overhang and repeat so you have two layers of cling film (this makes it strong enough to pull the fudge out of the pan once set). Spray with nonstick cooking spray (I used Wilton Bake Easy).
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2
Place Oreos (reserve 6 if you want to place some on the top) into a large Ziploc bag and then beat with a rolling pin until all the Oreos are crushed. Some smaller and larger pieces are fine.
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3
Place condensed milk and butter into a medium-sized saucepan over a medium heat, stirring until butter is melted and combined. You don't want any streaks of butter in the mix.
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4
Add marshmallow fluff, turn heat down to low and then beat until fluff is entirely combined and smooth. Add white chocolate pieces in, one handful at a time, stirring in between each addition until the chocolate is melted. Once you've added in all of the chocolate, add vanilla extract and salt and stir to combine.
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5
Take off of the heat and tip in the Golden Oreo rubble. Fold in gently until all the rubble is covered in the fudge mixture. Pour fudge into prepared pan and smooth over with the back of a wooden spoon or spatula until level. If you've cut 6 Oreos into quarters for the top, sprinkle these over the fudge.
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6
Leave to cool for 1 hour before covering loosely with cling film and placing in the fridge for 2-3 hours, or until set. Once set, pick up the overhanging cling film and wiggle around all the sides to loosen the fudge. Then transfer to a cutting board and slice into 16-24 squares. Big or small, you decide!
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7
Note: Fudge cuts better with a hot knife. Dip the knife in hot water, then wipe dry before slicing. Fudge will keep in an airtight container, in the fridge for 3 days.
