Cookies and Cream Fudge
Easy Cookies and Cream Fudge made with Oreo cookies, evaporated milk, mini marshmallows and white chocolate chips. Makes perfect food gifts, too.
Servings: 48 servings
Calories: 143kcal
Cost: 12
Equipment
Ingredients
- 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
Instructions
- 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).
Notes
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.
Pan: If you don't have a 9x9 inch pan, an 8-inch square pan works. It just takes a little bit more time to set up and will be a thicker.
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 you're pouring in the fudge.
Nutrition
Serving: 1piece | Calories: 143kcal