This nearly foolproof cookies and cream fudge, made with Oreo cookies, practically melts in your mouth. No candy thermometer required. Make it for a holiday treat, a thoughtful gift, or a sweet snack any time of year.
What small traditions do you look forward to every year? For me, one of those little comforts was a package of Oreos and a 12-pack of vanilla soda that used to appear around the holidays. Those simple gifts were part of the ritual that made the season feel homey and familiar.
This year felt quieter without that familiar presence, so I bought some Oreos and made this cookies-and-cream fudge. The result? A smooth, creamy bar that captures the sweet, soft vanilla filling flavor of the classic sandwich cookie, with crunchy cookie pieces folded in and scattered on top.
I always eat the cream from an Oreo first, then the cookie. If you do the same, you’ll love this fudge: it tastes like the filling but with the satisfying texture of chopped cookies mixed in. If you dunk Oreos in milk while waiting for the fudge to set, you’ll have a small ceremony of snacks to tide you over.
Traditional fudge can be intimidating because it often requires precise temperatures and candy thermometers. This recipe avoids that fuss by relying on white chocolate chips and marshmallow cream to create a reliably thick, creamy texture without the need to monitor temperatures. The mixture will thicken substantially as you work with it, so be prepared to use some elbow grease while stirring. If it cools and becomes too stiff to spread, a brief return to low heat loosens it again.
Murray’s last Christmas
Making this fudge is also a kind way to honor small memories and quiet moments. It’s uncomplicated, forgiving, and makes a lovely homemade gift when wrapped in parchment and tied with twine. It slices into roughly 25 squares, ideal for sharing at a party or including in a holiday candy box.
Oreo Fudge
About 25 squares
This nearly foolproof cookies-and-cream fudge, made with crushed Oreos, white chocolate, and marshmallow cream, is simple to make and melts in your mouth.
Ingredients
- 1 1/2 cups granulated sugar
- 6 tablespoons unsalted butter, cut into pieces
- 1/3 cup evaporated milk
- 1 cup white chocolate chips
- 1 cup marshmallow fluff (about half of a 7-ounce jar)
- 1/2 teaspoon vanilla extract
- 1 cup coarse Oreo crumbs
- 1/2 cup chopped Oreo pieces, for topping
Instructions
- Line an 8×8-inch pan with parchment paper, leaving some overhang to lift the fudge out later.
- In a large, heavy-bottomed saucepan, combine the sugar, butter, and evaporated milk. Bring to a steady boil over medium heat, stirring until the butter melts and the mixture is smooth. Once it reaches a rolling boil, continue cooking for 5 minutes, stirring frequently to prevent scorching.
- Remove the pan from the heat. Immediately stir in the white chocolate chips, marshmallow fluff, and vanilla. Stir vigorously until everything is melted and the mixture becomes very thick—this may take a minute or two and requires some muscle.
- Fold in the coarse Oreo crumbs until evenly distributed. Quickly spread the fudge into the prepared pan while it is still pliable.
- Sprinkle the chopped Oreo pieces across the top and gently press them into the surface so they adhere. Allow the fudge to cool completely at room temperature until firm, or chill briefly to speed setting.
- When set, lift the fudge from the pan using the parchment overhang and slice into squares.
Notes
If the mixture cools and becomes too stiff to spread, return the pan to low heat for a short time, stirring until it loosens and becomes easy to work with again. Store the fudge in an airtight container at room temperature for up to a week, or refrigerate for a firmer texture.
This fudge is an excellent option when you want a homemade candy that’s dependable and quick to prepare. It strikes a nice balance: creamy, sweet, and richly flavored like the Oreo filling, with crunchy cookie pieces to give every bite character. The recipe scales well—double it for larger gatherings or to make multiple gift boxes.
To gift the fudge, cut it into bite-sized squares and wrap each piece in wax paper, or place several squares in a small box lined with parchment. Add a handwritten note for a personal touch. Fudge holds up well for mailing if sealed tightly and kept cool during transit.
Variations to consider: fold in a handful of mini chocolate chips for extra texture, or swap half the chopped Oreos for chocolate wafer pieces for a different crunch. For a slightly richer flavor, try using a combination of white chocolate and cream cheese (about 4 ounces softened) blended in after removing from heat, but note this will alter texture and storage.
Whether you make this for the holidays, a cookie swap, or a casual treat, this Oreo fudge is forgiving, nostalgic, and easy to personalize. Enjoy the creamy, cookies-and-cream goodness—and savor the small traditions it can bring back to your table.
Source: adapted recipe; original inspiration credited to an online recipe.