Oreo Fudge – Do you ever stumble upon a recipe that’s so simple yet so good it becomes your secret weapon? For me, that’s this Oreo Fudge. It all started last Christmas when I was scrambling to find a quick dessert for a family potluck. I had Oreos (because, obviously), some white chocolate chips, and a jar of marshmallow creme. Desperation turned into inspiration, and 20 minutes later, I had a pan of fudge cooling on the counter.
What I love about this recipe is how it sneaks up on you. You think, “Oh, just one piece,” but before you know it, half the pan is gone, and your friends are asking for the recipe. It’s nostalgic too—something about Oreos always takes me back to childhood snack breaks.
This fudge has become my go-to for holidays, potlucks, or any day when I feel like treating myself. It’s the kind of recipe you can whip up while catching up on your favorite show, and it’s forgiving enough that you can’t really mess it up (thankfully for me).
Why You’ll Love This Oreo Fudge Recipe?
- Oreos in every bite: Crumbled inside and crushed on top, you get double the cookie goodness.
- Super easy: No fancy gadgets, no candy thermometer, just one pot and a baking dish.
- Quick to make: 20 minutes, and you’re done—perfect for last-minute dessert emergencies.
- Great for sharing: It’s a crowd-pleaser, and you can gift it in cute little boxes or bags.
- Kid-friendly: It’s sweet, fun to make, and even more fun to eat.
Ingredient Notes:
Here’s what makes this fudge so delicious and easy:
- Sugar and butter: The classic fudge base, giving it that rich, melt-in-your-mouth texture.
- Evaporated milk: Helps create the creamy consistency. Regular milk just doesn’t cut it here.
- White chocolate chips: They melt into silky perfection and balance the sweetness of the cookies.
- Marshmallow creme: Adds a fluffy texture and a hint of marshmallow flavor.
- Vanilla extract: Just a touch to enhance all the other flavors.
- Oreos: The star of the show. I like a mix of crumbled pieces for texture and crushed ones for that pretty topping.
How To Make Oreo Fudge?
This fudge is as easy as it gets—seriously, you could make it with one hand tied behind your back.
Step 1: Prep Your Pan
Line a 9×13-inch baking dish with parchment paper, leaving some overhang on the sides. This makes it so much easier to lift the fudge out later (and less cleanup—yay!).
Step 2: Cook the Fudge Base
In a heavy-bottomed saucepan, combine the sugar, butter, and evaporated milk. Stir constantly over medium heat until the mixture comes to a gentle boil. Keep stirring (don’t walk away!) for 3 to 5 minutes until it’s smooth and creamy.
Step 3: Add the Flavor
Take the saucepan off the heat and stir in the white chocolate chips and marshmallow creme. Mix until everything is melted and silky. Add the vanilla extract for that extra pop of flavor. Finally, fold in ½ cup of crumbled Oreos for a surprise crunch in every bite.
Step 4: Assemble the Fudge
Pour the fudge mixture into your prepared pan and spread it out evenly. Sprinkle the crushed Oreos on top and gently press them into the surface so they stick.
Step 5: Let It Set
Now comes the hardest part—waiting. Let the fudge cool at room temperature until it’s firm. Once it’s set, lift it out using the parchment paper and cut it into small squares. Try not to eat it all at once (or do—no judgment).
Want To Save This Recipe?
Storage Options:
- Room temperature: Keep the fudge in an airtight container for up to a week. Perfect for gifting or snacking.
- Refrigerator: Store in the fridge for up to 2 weeks if you want it to last longer. Bring to room temperature before serving for the best texture.
- Freezer: Wrap individual pieces in plastic wrap and store in a freezer-safe container for up to 3 months. Let them thaw in the fridge overnight.
Variations and Substitutions:
Feeling adventurous? Here’s how you can switch things up:
- Different cookies: Try Golden Oreos for a vanilla twist or chocolate chip cookies for a classic vibe.
- Add-ins: Chopped nuts, mini marshmallows, or a drizzle of caramel would be amazing.
- Dark chocolate: Swap the white chocolate chips for dark chocolate for a richer, less sweet version.
- Gluten-free: Use gluten-free Oreos and double-check the other ingredients.
What to Serve with Oreo Fudge?
This fudge is fantastic on its own, but if you want to get fancy, here are some pairing ideas:
- Coffee or espresso: The bitterness of coffee balances the sweetness beautifully.
- Hot chocolate: Double the chocolate, double the fun.
- Vanilla ice cream: Crumble a piece of fudge over a scoop for an indulgent dessert.
- Milk: Because nothing beats cookies (or fudge) with a cold glass of milk.
Frequently Asked Questions:
Do I need a candy thermometer for this recipe?
Nope! This recipe is super forgiving. Just follow the timing, and you’ll have perfect fudge.
Can I make this ahead of time?
Absolutely. Oreo fudge actually tastes even better the next day once the flavors have melded together.
Can I double the recipe?
Yes, but you’ll need a larger pan or two pans to make sure it sets evenly.
There you have it—Oreo Fudge that’s easy to make, ridiculously delicious, and perfect for sharing (or not). Whether it’s for a holiday, a party, or just because you’re craving something sweet, this recipe is a winner. Try it out and let me know how it turns out—I’d love to hear all about it!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Oreo Fudge
Ingredients
- 3 cups granulated sugar
- ¾ cup unsalted butter
- ⅔ cup evaporated milk
- 2 cups white chocolate chips
- 1 7-ounce jar marshmallow creme
- 1 teaspoon vanilla extract
- ½ cup crumbled chocolate sandwich cookies e.g., Oreos
- 1 cup crushed chocolate sandwich cookies e.g., Oreos
Instructions
Prepare the Pan:
- Line a 9x13-inch baking dish with parchment paper, ensuring the paper extends slightly over the edges for easy removal. Set the dish aside.
Cook the Fudge Base:
- In a heavy-bottomed saucepan, combine the sugar, butter, and evaporated milk. Stir the mixture constantly over medium heat until it comes to a gentle boil. Allow the mixture to boil while stirring continuously for 3 to 5 minutes, or until smooth and well-combined.
Incorporate the White Chocolate and Marshmallow Creme:
- Remove the saucepan from the heat. Immediately stir in the white chocolate chips and marshmallow creme until completely melted and smooth. Add the vanilla extract and mix thoroughly.
Add the Crumbled Cookies:
- Gently fold in ½ cup of crumbled Oreos, ensuring the cookies are evenly distributed throughout the fudge mixture.
Transfer to the Pan:
- Pour the fudge mixture into the prepared baking dish, spreading it evenly with a spatula. Sprinkle the remaining 1 cup of crushed Oreos over the surface and press lightly to ensure they adhere to the fudge.
Set the Fudge:
- Allow the fudge to cool at room temperature until firm, approximately 2 hours. For quicker setting, place the dish in the refrigerator.
Cut and Serve:
- Once set, lift the fudge out of the dish using the parchment paper. Cut into small squares and serve.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
