Oreo Fudge

Name: Oreo Fudge
Prep time: 15 min
Total time: 2 h 15 min
Yield: 16 serving(s)
Ingredients: 13 chocolate sandwich cookies, such as Oreos (about 5 oz.); 1 (14-oz.) can sweetened condensed milk; 3 c. white chocolate chips (about 18 oz.); 1 tbsp. salted butter; 2 tsp. vanilla bean paste or vanilla extract

No candy thermometer required.

By Ree DrummondPublished: Dec 5, 2024

1 Rating

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C.W. Newell

Yields:

16 serving(s)

Prep Time:

15 mins

Total Time:

2 hrs 15 mins

Let's talk about Oreo cookies. These chocolate, cream-filled delights have never failed me, not even once. I've baked them into cheesecakes, crushed them into pie crusts, churned them into ice cream, layered them in trifles, turned them into truffles, and the list goes on and on. This Oreo fudge, though, may just be my favorite application yet. It's exceedingly easy for fudge because you don't need a candy thermometer. If you can melt chocolate, you can make this recipe. Plus, it only requires about 15 minutes of hands-on time, then you just have to let it set!

By the way, you can use an 8- or 9-inch square pan to make the fudge. I tend to prefer the smaller pan because it gives you nice thick pieces. I plan to make a batch for the holidays to add to my Christmas candy plates, but if you don't get around to it, you can make it any time of year.

How do you store Oreo fudge?

Store the fudge in an airtight container at room temperature. It'll stay good for about one week.

Can you freeze Oreo fudge?

Yes, you can! Fudge tends to freeze very well, so it's a great thing to make ahead. Place the fudge in airtight container and freeze for up to three months. Let the fudge thaw at room temperature before serving.

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Ingredients

13
chocolate sandwich cookies, such as Oreos (about 5 oz.)
1
(14-oz.) can sweetened condensed milk
3 cups
white chocolate chips (about 18 oz.)
1 Tbsp.
salted butter
2 tsp.
vanilla bean paste or vanilla extract

Directions

1. Step 1Line an 8-by-8-inch or 9-by-9-inch baking dish with foil or parchment paper, leaving a 2-inch overhang. Set aside.
2. Step 2Put the cookies in a zip-top plastic bag and roughly crush them with a rolling pin or meat mallet. Remove 1/2 cup of the cookies from the bag and reserve them in a bowl for topping. Continue to crush the remaining cookies in the bag until finely crushed; set aside.
3. Step 3Over a double boiler or in a heatproof bowl set over (not in) a pot of simmering water, combine the sweetened condensed milk, white chocolate chips, butter, and vanilla. Stir until the chocolate is melted and the mixture is smooth, about 5 minutes.
4. Step 4Fold in the finely crushed cookies. Immediately transfer the mixture to the prepared baking dish, using an offset spatula to smooth it into an even layer. Top with the coarsely crushed cookies, pressing them slightly into the surface. Chill in the refrigerator for 2 hours to set. Lift the fudge from the dish using the foil overhang as handles, transfer to a cutting board, and slice into 16 squares.