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Cookies and Cream Fudge Recipe

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Fudge is a delicious, rich treat that is perfect for any occasion. This cookies and cream fudge recipe is a twist on the classic chocolate fudge. It is made with white chocolate and Oreo cookies, giving it a unique flavor that will leave you wanting more.

Cookies and Cream fudge

What is the secret to making fudge?

It's a fact that fudge is known for being difficult to make. Most novice cooks or bakers would prefer to make a batch of easy cookies instead of fudge or white chocolate fudge. While it's true fudge can be high up on the difficulty level, there are easy fudge recipes that you can do even without a lot of specialized cookware or a candy thermometer.

There are a few things that make it more feasible to make a delicious batch of fudge without fail. For one, use room temperature ingredients. Many dairy ingredients such as butter, milk or cream cheese are known to curdle or seize up when in contact with a very hot fudge mixture. So if you start with room temp products, you can avoid this problem.

Another secret is having all ingredients ready to go before you start your recipe. There's nothing worse than having to scramble to find that marshmallow fluff or wondering if you accidentally used up your can of sweetened condensed milk. Be sure to have things ready and open so you can work fast before the fudge sets up.

Finally, make sure you are working with a good quality stove top pan for cooking, and heavy rectangle or square pan to mold the fudge into as it cools. I use either a stoneware or metal pan for best results. Stoneware naturally cools down when left at room temp, and the fudge can set easily before being removed and place into an airtight container. Don't forget to line your pan with parchment paper, overlapping the edges so you can “lift” the finished fudge out of the pan. Cut into small squares for a professional looking dessert!

Which is better for fudge- evaporated or condensed milk?

This is a common question and around the holiday season you may see many fudge recipes. It will depend on your recipe as to which one you need. Sweetened condensed milk contains a lot of sugar. This will replace a lot of granulated sugar in your recipe- so if your Grandmother's old recipe box fudge recipe calls for sweetened condensed milk– DO NOT substitute! It will change up the entire product.

On the other hand, if your recipe calls for evaporated milk, be sure to use that product exactly how the recipe calls for it. Many fudge recipes that also include sugar as an ingredient will call for evaporated milk. Do not substitute regular milk or heavy cream, either, for best results. In a pinch, you can make your own evaporated milk. However, it's easiest to just stick to the recipe as written. One pro tip is that if you have slightly less evaporated milk than called for– you can add a little half and half to substitute. I would not substitute all of it, but it can keep you from having to run to the store while you have little time during the holiday baking!

Should you stir fudge while it's boiling?

Yes. Stirring fudge while making a stovetop recipe is fine. At a full rolling boil, fudge can caramelize and actually stick to the bottom of the pan and scorch. That's a recipe for disaster! You will need to maintain a steady stir to keep the boiling mixture from burning to the bottom of the sauce pan. Also, use medium heat not the highest heat on your stove. A full size spatula and oven mitt will help you avoid burning your hand over the hot mixture as you stir. If kids are helping, be sure an adult does this step for safety reasons and also to ensure the fudge is being stirred well.

After you remove it from the heat, there is no need to continue to stir. The fudge should be fine and if you whip the fudge while it's still hot, you can cause it to completely seize up and it will be overly hardened. Think breakable and flaky– not a great texture! If a recipe calls for you to beat or whip the mixture, do so only after it has cooled. This recipe does not require whisking or beating after it is cooled.

How do you make fudge creamy not grainy?

The best part about fudge is its richness. Second for us is the texture. If you have had grainy fudge, chances are the sugar was not completely caramelized and still had intact sugar grains when the heavy saucepan was removed from the heat. Do not worry, it's difficult to overcook fudge! For classic fudge made over the stovetop, ensure there are no visible grains of sugar when you look at the mixture on the back of a stirring spatula or spoon. Fudge should have a smooth texture with no crystals of sugar visible.

Cookies and Cream Fudge Recipe

What's better to change up traditional fudge with than a delicious Oreo fudge recipe! It's a hit for the Oreo lover in the family. This recipe uses Oreo chocolate sandwich cookies and white chocolate chips. In a food processor, you will roughly chop your Oreos into cookie pieces. Alternately you can use a rolling pin to crush the Oreos into small pieces. Do not completely crumble, since cookie “dust” will mix into the white chips and make them gray. The larger and more roughly chopped the cookies are, the better your fudge will appear when done.

If you do not have white chocolate chips, you can use Bakers White Chocolate Bars. These melt beautifully and many brands of bars contain cocoa butter, so your delicious fudge will have an authentic chocolate taste and texture. If using white chocolate squares, be aware they melt more quickly than morsels.

What You Need for Cookies and Cream Fudge:

Additionally, you will need granulated sugar, unsalted butter, marshmallow creme, and either parchment paper or wax paper. A common question is whether mini marshmallows can replace the marshmallow cream. I do not usually try to substitute this entirely– just like the other ingredients– however, you can add mini marshmallows in if your fudge is too thin. Add them in while the white chocolate mixture is still hot! Here are the items to add to your grocery list:

  • Sugar
  • Unsalted butter
  • 1 (5 oz.) can Evaporated milk
  • 2 (12 oz.) packages white chocolate morsels, good quality
  • 1 (7 oz.) jar marshmallow cream
  • 3 cups coarsely chopped chocolate and cream filled cookies (such as Oreos)
  • 1 teaspoon Vanilla extract, optional

Follow the recipe to achieve soft ball stage of thickness for your fudge. This means that the fudge will hold its shape when stirred. You can look at the sides of the pan and see where the mixture is setting up on its own. On the stove, the heating process of the butter and sugar takes 3:30 to 4 minutes on a rolling boil. In the microwave, cook in 30-second intervals according to your recipe.

Ensure you do not allow the mixture to cool too much before fold your cookie pieces in and add to your square baking dish. Add remaining Oreos to the top over the whole thing- as much as you like. Press into the warm fudge and allow to cool completely before serving. That's it! See the full recipe card and print below.

Customize Your Cookies and Cream Fudge 

  • Add a little something extra to your fudge by stirring in one of these delicious ingredients: 
  • Miniature chocolate chips 
  • Vanilla Chips or seasonal morsels such as butterscotch or Cherry Chips
  • Peanut butter cups or chips for a delicious spin on Peanut Butter Fudge
  • Chopped nuts – your choice! We like pecans or walnuts. 
  • Candy canes, crushed – for a festive touch 
  • Sea salt – for a salty-sweet flavor combination that’s irresistible! 
Yield: 16

Cookies and Cream Fudge Recipe

cookies n cream fudge_canva

This cookies and cream fudge is perfect for Oreo lovers, or anyone who loves fudge as a confection but isn't crazy about chocolate! Add your choice of toppings or stick to the classic Oreos!

Prep Time 20 minutes
Cook Time 4 minutes
Additional Time 1 hour
Total Time 1 hour 24 minutes


  • 1 cup granulated sugar
  • 3/4 cup unsalted butter
  • 1 (5 oz.) can evaporated milk
  • 2 (12 oz.) packages white chocolate morsels, good quality such as Ghirardelli
  • 1 (7 oz.) jar marshmallow cream
  • 3 cups coarsely chopped chocolate and cream filled cookies aka Oreos
  • 1 teaspoon Vanilla extract, optional


Prepare a 9x9 square pan, ideally stoneware, with aluminum foil. On foil, add cooking spray or grease with shortening. Set aside.

With a rolling pin and plastic Ziploc bag, roughly crush Oreo cookies. Do not completely crush until all are crumbled.

Combine sugar, butter and evaporated milk in a medium saucepan.

Allow to come to a full rolling boil, stirring often.

Cook sugar mixture over medium-high heat, stirring constantly, until mixture comes to a boil; cook 3-4 minutes, stirring constantly. You can reduce heat to medium-high to prevent overcooking. Mixture should have a "cooked down" and syrup appearance when done. No sugar crystals should be visible.

Remove from heat and allow to stop bubbling; add white chocolate morsels, marshmallow cream and vanilla.

Fold in 2 cups roughly crushed cookies.

For best results, scoop the Oreo crumbs out of the Ziplock bag, leaving any fine crumbles at the bottom of the bag. You want the "bigger" chunks mixed in to the chocolate, to prevent the mixture from turning a gray color overall.

Fudge should begin setting up immediately. if it does not, allow to rest in the pan. Do not "beat" or overly stir fudge. Pour into prepared pan.

Sprinkle fudge with the remaining 1 cup cookies, gently pressing cookies into fudge.

Cover and allow to cool to room temperature. If needed, refrigerate until firm. Remove from pan and cut into squares with sharp knife.

Fudge is good at room temperature or refrigerated if needed. Do not freeze. Store in airtight container 3-5 days. Serve immediately or next day for best results.


Additional toppings or ingredients may change the texture. Calories listed are for Oreo fudge as recipe is written only.

Nutrition Information



Serving Size


Amount Per Serving Calories 352Total Fat 21gSaturated Fat 13gTrans Fat 0gUnsaturated Fat 7gCholesterol 34mgSodium 48mgCarbohydrates 38gFiber 1gSugar 34gProtein 3g

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