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