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Cookies and Cream Fudge

  • Author: Erin


A decadent white chocolate fudge full of crushed and crumbled Oreo cookies and topped with festive candies.  The fudge base tastes like the filling in an Oreo cookie!


  • 3/4 cup sugar
  • 3/4 cup unsalted butter
  • 1 small can (5oz) evaporated milk
  • 1 (12-oz.) package white chocolate chips
  • 1 (7-oz.) jar marshmallow cream
  • 1 cup crushed chocolate sandwich cookies (Oreo or similar)
  • 1/2 cup coarsely crumbled chocolate sandwich cookies (Oreo or similar)
  • 1/2 tsp vanilla extract
  • Pinch of salt
  • Pastel candies or sprinkles for decorating, optional


  1. Line a 9" square pan or tupperware with aluminum foil or wax paper and set aside.
  2. Combine first 3 ingredients in a heavy saucepan.  Place a small bowl of cold water next to the stove.
  3. Cook over medium-high heat, stirring constantly, until mixture comes to a full boil.  Fit the pan with a candy thermometer.
  4. Continue boiling for 3-4 minutes, stirring constantly, or until the mixture reaches soft ball temperature: 235 - 245F
  5. Test for soft-ball stage by spooning out a small bit of the fudge mixture and dropping it into the cool water.  Wait a moment and then try to form the mixture into a ball with your fingers and pick it up.  If it dissolves or disintegrates into the water, it needs to cook a bit more.
  6. Once soft ball  as been reached, remove from heat.
  7.  Add white chocolate chips, marshmallow cream, the 1 cup of crushed cookies, vanilla extract, and pinch of salt.
  8. Stir with nonstick spatula until the chips melt and the mixture is smooth, scraping down the sides as needed.
  9. Pour liquid fudge into prepared pan. Allow to cool for a few minutes, and then top with remaining cookie chunks and pastel candy (if using) and gently press toppings into fudge.
  10. Allow to cool to room temperature on the counter.
  11. Cover and chill until firm, at least 2 hours though it may take longer.
  12. Lift fudge from pan by grasping the foil or paper, peel down the edges, and cut into squares using a sharp knife that's been held under hot water.


If you use salted butter, omit the extra pinch of salt

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