No candy thermometer needed to make this easy Cookies 'n Cream White Chocolate Fudge recipe! Made with mini marshmallows, white chocolate, and America's number #1 selling cookie (Oreos), it's at the top of my list of candy and sweet treats to make each year during the holidays!
This is an all-time favorite at my family's Thanksgiving and Christmas dessert buffet and it's made without sweetened condensed milk.
Marshmallow creme (that fluffy stuff) is so hard to get out of the tub and off the spoon, anyway so I make this easy fudge recipe with mini marshmallows!
If you don't have mini marshmallows, it's ok to use a 7 oz tub of marshmallow creme to avoid making another trip to the store for just one ingredient!
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! You're welcome.
Did you notice the three cookies on the cutting board? Just three left to snack on!
What pan to use
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.
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 you're pouring in the fudge.
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 the videos
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 images to watch.
Other shortcut candies you will love
If you make this recipe I'd love to see it! Tag me on social media with #gritsandgouda or @gritsandgouda. Leave a comment below the printable recipe if you have questions or tell me how you liked the recipe. Don't forget to rate it 5 stars if you love it!
Cookies ‘n Cream White Chocolate Fudge
- 9x9 pan
- 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).