Cookies ‘n Cream White Chocolate Fudge
No candy thermometer needed! No worries if you don’t have a jar of marshmallow cream. I tell you what to substitute so you don’t have to make another trip to the store for just one ingredient! That fluffy stuff is so hard to get out of the jar and off the spoon, anyway!This is an all-time favorite at my family’s holiday dessert buffet as well as a popular request when I had a catering business, The Occasional Gourmet.
I don’t know about you but an easy-to-make fudge with both white chocolate and America’s number #1 selling cookie, Oreos, is at the top of my list of candy to make each year!
Coarsely crush the cookies in a zip-top bag for easy clean up. This recipe uses 25 cookies. Note to self: there are 36 cookies in a package…. If you’re thinking what I’m thinking, that leaves nine cookies to enjoy before, during, or after fudge making!
Did you notice the three cookies on the cutting board? Just three left to snack on!
Quick tip: lining the pan with aluminum foil makes it so much easier to cut them into perfect slices by lifting the whole thing right out of the pan and cutting it on a cutting board. No pan to scrub; just wipe clean. Parchment paper also works but tends to slide when your pouring in the fudge.
I also love using my silicone pans I bought when testing all those cakes for my cookbook Magic Cakes. You don’t have to line them or even spray with cooking spray. Just pull back the edges and the fudge flips right out! If you don’t own one of these, put it on your Amazon wish list for Christmas!
If you don’t have a 9-inch pan, no worries! An 8-inch pan can be used-the fudge will just be taller and take a little longer to set up in the fridge.
Once it sets up, the fudge does not have to stay in the fridge. It can be at room temperature. I would store it in the fridge if it’s going to be a couple of days before you serve it. It will soften back up to a nice texture after being at room temp for awhile. It will be very firm straight from the fridge.
I made Cookies n Cream White Chocolate Fudge the day it snowed here in Alabama last year so I couldn’t resist taking a picture.
Watch my video segments below on ABC 33/40’s Talk of Alabama and Fox6 Good Day Alabama where I show how to make Cookies ‘n Cream White Chocolate Fudge. Click on the image to watch.
Check out a couple of my other shortcut candy recipes:
- 1 cup granulated sugar
- 1/2 cup salted butter not margarine
- 1 5-oz can evaporated milk (2/3 cup)
- 1 1/2 12-oz packages white chocolate chips (3 cups)
- 1 7-oz jar marshmallow cream or 1 (10-oz) package mini marshmallows
- 3 cups coarsely crushed Oreo cookies about 25 cookies, divided
To make it easy to remove fudge and cut into small pieces, line a 9-inch square baking pan with aluminum foil and spray lightly with cooking spray.
Stir together sugar, butter, and milk in a medium-size saucepan. Cook over medium heat, stirring constantly, until mixture comes to a boil. Boil 3 minutes without stirring.
Set a timer; don’t guess. Remove from heat and add white chocolate chips and marshmallow cream; stir until both have melted and mixture is smooth. Gently stir in 2 1/2 cups crushed cookies.
Pour fudge in prepared pan and spread to the edges of the pan. Sprinkle remaining 1/2 cup crushed cookies over warm fudge and press down gently with fingertips. Let cool completely on a wire rack (about 2 hours). You can speed this up by placing in the refrigerator. Cut into 48 pieces (8x6).
Variation: White Chocolate Vanilla Bean Fudge Omit cookies. Use 2 packages white chocolate chips. Scrape 1 vanilla bean into cooked mixture when stirring in white chocolate chips.