Making cookies and cream fudge is so easy! This recipe comes together in just a few minutes and tastes amazing. Oreos and creamy white fudge come together to make the perfect treat.
If you love cookies and cream treats, you are in the right place. This easy fudge recipe only takes 3 ingredients and is perfect for so many occasions.
It would be a perfect addition to your Christmas dessert menu. This fudge would hold up well along with cookies and other treats on your holiday trays.
But it would also be wonderful for birthdays, movie night or any time you need an easy sweet. You could add fun colored sprinkles if you want to make it even more festive.
Cookies and Cream Love
My family loves cookies and cream desserts. Of course there is the classic ice cream, but it doesn’t have to end there.
I already made some layered chocolate orange fudge that mimics the flavor of those chocolate orange candies that my grandpa loves. So I thought mimicking my sister’s favorite candy, the Hershey’s cookies and cream bar, would be fun too.
And boy was I right! This fudge is amazing. We definitely aren’t waiting until next Christmas to make another batch.
Tips and Tricks for Making Fudge
The best part about making fudge with sweetened condensed milk and chocolate chips is it really is hard to mess it up. That said, there are a few things you should know to be successful.
First, white chocolate scorches easily. So you want to melt it in short bursts in the microwave.
Start by putting your white chocolate chips and condensed milk in a glass bowl and put it in the microwave for 30 seconds. Give it a good stir before returning it to the microwave for another 20 seconds.
At that point it should be pretty close to melted, but it will depend on your microwave. Keep cooking it in short bursts, stirring after each trip to the microwave, until it can be stirred smooth.
Stir in some crushed Oreo cookies and it’s time to put it in the pan.
I like to line the pan in aluminum foil and spray it with nonstick spray before adding the fudge. That way I can lift the whole batch out of the pan and cut nice clean lines for perfect squares of fudge.
However, that is not necessary. If you want to make the fudge right in the pan, you can. But you may have to sacrifice a few not so pretty pieces before you can get nice squares.
Frequently Asked Questions
What is the best way to serve fudge?
It is easiest to cut nice pieces of fudge while it is cold. After it is good and chilled, remove it from the refrigerator and cut into 1″ squares.
Fudge is best enjoyed at room temperature though. That gives you the best flavor and creamiest texture, so allow it to sit out for a little bit and then dig in.
How do you store fudge?
Fudge can be stored in an airtight container at room temperature for up to 3 weeks. Ideally it would be in a cool dark place, to prevent it from melting or getting too soft.
If you are stacking the fudge, put wax paper between the layers to keep them from sticking together. Extras can be frozen for longer storage.
What can I do with the leftover condensed milk?
There will be a little bit of sweetened condensed milk left after you make the fudge. You can use it to make some condensed milk buttercream or use it to make pumpkin spice coffee creamer. Or for something different, it is the exact right amount to make a batch of coleslaw with condensed milk dressing.
Cookies and Cream Fudge
- Square Glass Baking Dish with Lid
- 2 Quart Glass Batter Bowl With Lid
- 12 oz. white baking chips
- 1 cup sweetened condensed milk
- 18 Oreos
- If desired, line an 8-inch pan with aluminum foil. Spray with cooking spray.
- Roughly chop Oreos and set aside.18 Oreos
- In a medium microwave safe bowl, melt the white chips and condensed milk together using short 20-30 second bursts stirrring between each until the mixture stirs smooth.12 oz. white baking chips, 1 cup sweetened condensed milk
- Add the chopped Oreos and stir to combine.
- Spread in prepared pan.
- Chill for at least an hour before cutting into small squares.
- Store in an airtight container at room temperature for up to a couple of weeks. Freeze for longer storage.