Oreo Fudge

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This yummy Oreo Fudge is the best fudge recipe out there! It’s a cooked fudge that’s delicate and rich and FULL of cookies ‘n cream flavor. This is like that fudge you buy on vacation – but you can make it at home – and it’s easier than you think!

stacked oreo fudge with sliced oreos around the fudge on a blue plate.

Easy Oreo Fudge Recipe
Oreo Fudge Ingredients
How to make Oreo Fudge Recipe
Oreo Fudge Recipe Recipe

Easy Oreo Fudge Recipe

My favorite part of any vacation is finding a candy shop that sells fudge. Old fashioned fudge is SO good – and this recipe totally compares. I always gravitate towards this one and peanut butter fudge. Anything with Oreos has my heart – so you know Oreo fudge is gonna be a favorite.

This is a creamy white chocolate fudge with marshmallow fluff and lots of chopped cookies. It’s soft and creamy and much easier to make than you think, I promise! It’s one of the best dessert recipes for the holidays – add it to a dessert board or package it up for gifting!

ingredients in oreo fudge laid out on a marble counter.

Oreo Fudge Ingredients

Granulated Sugar: Cooking the sugar with butter and milk is what creates the base of the fudge.
Butter: I use unsalted butter, but if you use salted, just omit the added salt.
Evaporated Milk: There are no substitutions for this. Be sure to read the can – you do not want to get sweetened condensed milk.
White Chocolate Chips: This gives the white chocolate flavor, and also helps the fudge solidify.
Marshmallow Cream: This is marshmallow fluff and it is the best for making a soft fudge from scratch.
Oreo Cookies: Use your favorite kind! I used regular Oreos, but you can also use mint Oreos!

How to make Oreo Fudge Recipe

Line a 9×9-inch pan with foil or parchment paper and spray with cooking spray. Coarsely chop your Oreos.
Add sugar, evaporated milk, and butter to a medium saucepan over medium-low heat. Bring to a rapid boil and cook for 4 minutes, stirring constantly until it reaches 234°F on a candy thermometer.
Turn off heat. Add marshmallow creme and white chocolate. Stir until melted. Add vanilla extract, salt, and chopped cookies. Pour into prepared baking dish. Chill until hardened and cut into squares.

Expert Tips

Use a candy thermometer to get the best temperature results when making fudge.
Try not to splash sugar up the sides of the pan. This is what causes crystallization in fudge. If sugar gets up the sides of the pan, use a damp pastry brush to brush the sides of the pan to dissolve the sugar.
Let the fudge cool to room temperature, then chill to set.
Cut fudge with a sharp knife in swift cuts to avoid breakage.
Store in an airtight container in the fridge for a week or 2 months in the freezer.

FAQs

Why didn’t my fudge set?

Temperature always plays a big part in the setting of fudge. I recommend using a candy thermometer to get a perfect read of the temperature. Make sure it gets to 234°F.

Can you make this fudge in the microwave?

This fudge must be made on the stove. It’s a cooked fudge, not one to make in a microwave-safe bowl.

Oreo Fudge Recipe

4.12 from 9 votes

This is an easy treat – white chocolate fudge full of Oreos!

Prep Time 10

Cook Time 15

Chill Time 2

Total Time 2 25

Yield 36 pieces

Serving Size 1 piece

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Ingredients

▢ ¾ cup (170g) unsalted butter
▢ 3 cups (600g) granulated sugar
▢ 5 ounces evaporated milk
▢ 1 -7 ounce jar marshmallow creme (marshmallow fluff)
▢ 12 ounces (340g) white chocolate chips (2 cups)
▢ 1 teaspoon vanilla
▢ ¼ teaspoon salt
▢ 1 cup chopped Oreo Cookies

Instructions

Line a 9×9" pan with foil and spray with cooking spray.
Add sugar, evaporated milk, and butter to a large pot over medium heat. Bring to a rapid boil and cook for 4 minutes, stirring constantly (234°F on a candy thermometer).
Add marshmallow creme and white chocolate. Stir until melted. Add vanilla, salt, and chopped cookies. Pour into prepared pan. Chill until hardened and cut into squares.

Recipe Notes

Use a candy thermometer to get the best temperature results when making fudge.

Try not to splash sugar up the sides of the pan. This is what causes crystallization in fudge. If sugar gets up the sides of the pan, use a damp pastry brush to brush the sides of the pan to dissolve the sugar.