Oreo White Chocolate Fudge

Oreo White Chocolate Fudge AKA Cookies and Cream Fudge takes the classic No-Fail Fudge recipe in a new delicious direction! White chocolate lovers will adore this easy peasy confection.

Oreo White Chocolate Fudge

In this neck of the woods, I’m famous for a few sweets. Namely, my Classic English Toffee, Chewy Gingersnaps, and my No-Fail Fudge. The fudge recipe is on the back of the jar of marshmallow creme, so it’s no big secret, but I do have a few tricks to make it perfect every time. This Oreo White Chocolate Fudge is a simple riff on the popular no-fail chocolate fudge recipe. White chocolate instead of semisweet plus some chopped up Oreos. The family went crazy for this easy Cookies and Cream Fudge!

Easy Fudge Recipe

This Oreo fudge is super simple, but to ensure perfect results, you’ll want a candy thermometer. The original recipe has you boil the sugary mixture for 5 minutes, but it’s hard to know exactly when to start timing. When it starts bubbling??? Or when it comes to a rolling boil??

If you’re willing to invest in a candy thermometer, it will make the process a little more precise. You boil until the thermometer reaches exactly 234°. Plus, you’ll be able to make my toffee, caramels and even fry chicken at the proper temperature with an accurate temperature gauge.

More Tips for No-Fail Fudge:

Besides using a candy thermometer, I also like to pop the lid on the pot just as the mixture starts to boil. That helps melt any stray sugar crystals which could possibly recrystallize if not completely molten. But keep the lid on for less than a minute so you can keep good track of the temperature.

Adding marshmallow creme may seem odd if you’re used to your grandmother’s recipe without any processed ingredients.  It plays an important role, though, as it prevents the melted sugar from recrystallizing. This addition is key to making this a true no-fail fudge!

Progressive Eats for Valentine’s Day

Welcome to Progressive Eats, our virtual version of a Progressive Dinner Party. Our menu this month features terrific cocktail, appetizer, entree, and dessert recipes fit for a romantic Valentine’s Day dinner! All perfect for your entertaining needs during the holidays! Hosting this month is Jane from The Heritage Cook.

If you’re unfamiliar with the concept, a progressive dinner involves going from house to house, enjoying a different course at each location. With Progressive Eats, a theme is chosen each month, members share recipes suitable for a delicious meal or party, and you can hop from blog to blog to check them out.

Used in This Recipe:

• 8 x 8-inch baking pan – a terrific pan for fudge, brownies and a lot more!
• non-stick foil – I use this to line my baking pans! Makes for easy removal and clean up.
• white chocolate
• marshmallow creme

Love Foods: Aphrodisiac Foods / Foods for Valentine’s Day

Cocktails

• Raspberry and Chocolate Sparkling Rose Cocktail from Creative Culinary

Appetizers

• Chipotle Orange Grilled Shrimp Cocktail Gluten Free from The Heritage Cook
• White Bean Basil Hummus Style Dip w Pine Nuts and Meyer Lemon from OMG! Yummy

Main Courses

• Rib-Eye Steak With A Sunny-Side-Up Egg & Arugula Salad from Food Hunters Guide
• Pan Seared Salmon and Asparagus with Mojo Verde from Spice Roots

Desserts

• White Chocolate Frozen Mousse with Hazelnut Whipped Cream from The Red Headed Baker
• Oreo White Chocolate Fudge (Cookies and Cream Fudge) from That Skinny Chick Can Bake
• Valentine’s Day Simple Crepe Cake from Mother Would Know

Check out my Delectable Desserts and Holiday and Seasonal Recipes Pin Boards for more Valentine’s Day inspiration!

Continue to Content

Print

Oreo White Chocolate Fudge

Oreo White Chocolate Fudge AKA Cookies and Cream Fudge takes the classic No-Fail Fudge recipe in a new delicious direction!

Prep Time 5 minutes

Cook Time 7 minutes

Total Time 12 minutes

Yield 64 squares

Ingredients

• 1/2 cup butter (1 stick)
• 1/2 cup heavy cream
• 1 cup sugar
• 14 ounces white chocolate, chopped
• 1 jar marshmallow creme (7 ounces)
• 20 Oreos, chopped into bite sized pieces

Instructions

Line an 8 x 8-inch baking pan with non-stick foil. Set aside.
Melt the butter in a medium saucepan. Add sugar and heavy cream and stir to combine. Heat until it's almost ready to boil, then put the lid on for about a minute to help the sugar melt.

Remove the lid, stir and insert a non-stick foil. Let boil, stirring occasionally until the thermometer reaches 234º.

Remove from heat and mix in the chopped white chocolate and marshmallow creme, stirring until chocolate is melted and marshmallow cream is incorporated.

Quickly add chopped Oreos, then carefully scrape hot mixture into your prepared pan. Smooth top with an offset spatula, then let cool to room temperature. Place in refrigerator, covered to chill before cutting.

Cut into squares to serve.

Nutrition Information:

Yield:

64

Serving Size:

1
Amount Per Serving: Calories: 85 Total Fat: 5g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 7mg Sodium: 35mg Carbohydrates: 10g Net Carbohydrates: 0g Fiber: 0g Sugar: 9g Sugar Alcohols: 0g Protein: 1g