This nearly foolproof cookies-and-cream fudge, made with Oreo cookies, melts in your mouth and requires no candy thermometer. It’s perfect for a cozy snack or wrapped up as a homemade gift.
Which holiday gifts are so predictable they become comforting? For years, every Christmas Murray — my mischievous cat — and my dad teamed up to make sure I found a familiar pair of presents: a sleeve of Oreos and a 12-pack of Vanilla Coke. It became a small ritual I looked forward to.
Now that Murray is gone, I decided to honor that tradition in my own way. I bought a package of Oreos and made a batch of Oreo fudge. The result is creamy, sweet, and intensely familiar: like the cookies’ vanilla filling transformed into a soft, rich candy.
If you’re a cookie-first person (you know who you are), this fudge will feel like eating the filling straight from the cookie — with chopped Oreo pieces folded in for texture. If you’re a dunker, save some cookies for a milk dip while the fudge cools; it makes for a nostalgic pairing.
Traditional fudge can be intimidating because it often requires cooking to a precise temperature. This recipe avoids that stress. Using white chocolate chips and marshmallow cream creates a base that thickens reliably as it cools, meaning you don’t need a thermometer. The mixture will become very thick — be prepared to stir with a sturdy spoon and a bit of elbow grease.
Murray’s last Christmas
Holidays feel different when a routine member of the household is missing. Decorating the tree this year was quieter without Murray to bat at ornaments or trample the tree skirt. Still, making familiar recipes—like this Oreo fudge—brings comfort and keeps the sweetest memories close.
Oreo Fudge
25 squares
A simple, reliable cookies-and-cream fudge that captures the classic Oreo filling flavor. No candy thermometer required.
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 (roughly 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 an overhang for easy removal.
- In a large, heavy-bottomed saucepan, combine the sugar, butter, and evaporated milk. Heat over medium, stirring until the butter melts and the mixture is smooth.
- Bring the mixture to a rolling boil and cook for 5 minutes, stirring frequently so it doesn’t scorch. Keep the heat steady but not too high.
- Remove the pan from the heat. Immediately stir in the white chocolate chips, marshmallow fluff, and vanilla. Stir vigorously until the chocolate melts and the mixture is smooth. The mixture will be very thick—use a strong spoon and steady effort.
- Fold in the coarse Oreo crumbs until evenly distributed, then quickly spread the fudge into the prepared pan. While the surface is still soft, sprinkle the chopped Oreo pieces over the top and press them gently into the fudge so they adhere.
- Let the fudge cool at room temperature until firm, about 1–2 hours, or refrigerate to speed up the process. Once set, lift the fudge from the pan using the parchment overhang and cut into squares.
Notes
If the fudge cools and becomes too stiff to spread, briefly return the pan to low heat and stir until it loosens. Work quickly when adding the chopped Oreos so they stick to the surface.
Source: Adapted from All Recipes
If you enjoyed this Oreo Fudge, you might also like these other ideas for quick, creamy fudge variations:
- Peanut Butter Fudge (easy, rich peanut flavor)
- Chocolate Marshmallow Fudge (classic chocolate with fluffy marshmallow)
- Chocolate Peanut Butter Fudge (a decadent combo of chocolate and peanut butter)
- Nutella Fudge (hazelnut chocolate flavor for Nutella lovers)