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This velvety, creamy, and super smooth Oreo Fudge is loaded with chopped Oreo cookies! It tastes like the middle of an Oreo and I bet you can’t stop at just one piece. Marshmallow fluff is the ‘secret’ ingredient for the best and creamiest fudge ever.

If you love Oreos as much as we do then you need to also try this Layered Oreo Dessert or this no bake Oreo Icebox Cake

Close up shot of sliced fudge on a white background.

Oreo Fudge Recipe

If my kids were allowed to live off of Oreo cookies, they would! Which is why there are so many Oreo recipes on this site including this Easy Oreo Dirt Cake, Oreo Cream Pie, and Oreo Rice Krispie Treats

That classic cookies & cream flavor is one of the best in dessert. This Oreo fudge has become a new favorite around here with it’s smooth & creamy texture and chunks of Oreo cookies through out. I normally only make fudge around the holidays, but this fudge I am happy to say is made year-round at my house. 

Stack of fudge with oreo chunks.

Ingredients Needed

  • Granulated Sugar
  • Salted Butter – I recommend using salted butter to balance the sweetness. If you use unsalted butter you may want to add a pinch of salt in with the other ingredients. 
  • Evaporated Milk – No substitutes! This is the best ‘milk’ to use in fudge recipes. 
  • White Chocolate Chips – Use a good quality brand of white chocolate chips. I recommend staying away from the store brand or Nestle brand as they taste more like vanilla candy melts. Use Ghirardelli brand or Guittard brand, it will be worth it!
  • Marshmallow Fluff – Just trust me. Seems odd but if you want velvety, creamy, smooth fudge then this is a must. 
  • Vanilla Extract – For the best flavor use pure vanilla extract and not imitation. 
  • Oreo Cookies – 3 cups total is what this recipe calls for. Some will go inside the fudge and then reserve some larger chopped pieces for the top of the fudge. 

Labeled ingredients for this fudge recipe.

How To Make Oreo Fudge

Learn how to make this fudge with the simple steps below. Be sure and read below where there is a detailed recipe card, a printable option, and a pin it button so you can save this recipe for later. 

  • Prep : Line a 9×9 square baking dish with parchment paper or foil. Make sure to leave an overhang on the sides so you can easily lift it out of the pan. 
  • Saucepan : Add butter, sugar, and evaporated milk into a medium size saucepan. Bring it to a boil. Once boiling, set the timer for 5 minutes and cook, while stirring frequently. The mixture will thicken, appear shiny, and be smooth. Remove from the heat and stir in the white chocolate chips and marshmallow fluff. Stir until combined well. Stir in vanilla extract and 2 cups of the chopped Oreo cookies. 
  • Fudge : Evenly spread the fudge into the pan and top with the remaining 1 cup of chopped Oreos. You will probably have to gently press the Oreo cookies into the fudge so they will stick. 
  • Set Time : Let the fudge set at room temperature for 2-3 hours. Cut into small squares and serve. 

How to make fudge with step by step process photos.

How to make fudge with step by step process photos.

How to make fudge with step by step process photos.

How to make fudge with step by step process photos.

Fudge FAQ’s

  • How To Store Leftover Fudge

    • This fudge can be stored at room temperature, in an airtight container, for a softer & creamier fudge. It can also be stored in the fridge, covered or in an airtight container, for a cold & firmer fudge. 
  • Can I Freeze Oreo Fudge?

    • Yes you can freeze fudge. If wrapped properly fudge will keep fresh in the freezer for up to 3 months. 
    • Wrap the fudge in plastic wrap or parchment paper. Wrap it again in a double layer of foil. Place it inside a freezer-safe container or Ziploc bag and store it inside the freezer. 
    • Let the fudge thaw in the fridge before eating. You can also leave a few pieces of fudge out at room temperature to soften. 
  • Variation & Substitution Ideas

    • There are a few ways to switch up this recipe if wanted. Here are some ideas. 
      • Oreos : Use classic Oreos, double-stuf, Oreo thins, gluten-free Oreos, or even the dark chocolate or chocolate cream Oreos. Any of them will work great!
      • Chocolate Drizzle : Add a chocolate drizzle over top of the set fudge (after the 2-3 hour set time) and then top with the chopped Oreo cookies. 
  • Serving Suggestions

    • This fudge is great served at room temperature for a softer & creamier fudge. You can also serve the fudge chilled, from the fridge, for a firmer & cold fudge. Either way is delicous!

A piece of fudge with a bite taken out of it to show the inside texture.

Recipe Tips

Here are a few of my tips so that you can have success recreating this fudge recipe in your own kitchen ♥

  • Use Good Quality White Chocolate Chips : Not all white chocolate chips are equal. I hate to say it, but the name brand like Ghirardelli and Guittard taste so much better than anything else. 
  • Oreo Chunks : For best texture and looks, chop the Oreo cookies in larger pieces rather than small crumbles. Especially for the top of the fudge. 
  • Oreo Cookies : Use any Oreo cookies you want. Double Stuffed cookies are always a good option, Gluten-Free Oreos work great too, or try the Oreo Thins. 
  • Set a Timer : There is no need for a thermometer when making this fudge. But you do need to set the timer exactly for 5 minutes so the fudge mixture can cook properly and to the right temperature. Again, no need for a thermometer, just make make sure you have a timer nearby. 
  • Butter : I recommend using salted butter to help balance all the sweetness and sugar. You can use unsalted butter, if that’s what you have, but make sure you add a pinch of salt (about 1/4 teaspoon) to the saucepan mixture. 

Overhead shot of sliced fudge on parchment paper

More Fudge Recipes You’ll Love

  • Chocolate Chip Cookie Dough Fudge – Everyone’s favorite cookie in fudge form! Egg-free cookie dough swirls in this smooth and so creamy fudge. 
  • Cookies & Cream Mint Chocolate Fudge – Chunks of marshmallow, candy cane pieces, peppermint extract, and chopped Oreo cookies. 
  • White Chocolate Peppermint Fudge – Made with evaporated milk + marshmallow fluff which are the ‘secret ingredients’ to the best fudge. This one is so good!
  • Sugar Cookie Fudge – This fudge uses a sugar cookie mix and it’s topped with festive Christmas sprinkles. Switch out the sprinkles and make this fudge anytime of the year. 
  • Mint Oreo Fudge – Mint fudge with mint Oreo cookies!
  • Hot Chocolate Fudge – A hot chocolate flavored fudge with semi-sweet & milk chocolate with soft pockets of marshmallow. 
Close up shot of sliced fudge on a white background.
Together As Family Logo

Oreo Fudge


Author Jessica - Together as Family
Course Dessert, Fudge
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Set Time 4 hours
Total Time 4 hours 20 minutes
Servings 49
This velvety, creamy, and super smooth Oreo Fudge is loaded with chopped Oreo cookies! It tastes like the middle of an Oreo and I bet you can't stop at just one piece. Marshmallow fluff is the 'secret' ingredient for the best and creamiest fudge ever.

Ingredients
  

  • 12 tablespoons salted butter
  • 2 cups white granulated sugar
  • 2/3 cup evaporated milk
  • 2 cups white chocolate chips
  • 1 jar (7 oz) marshmallow fluff
  • 1 teaspoon vanilla extract
  • 3 cups chopped Oreos divided

Instructions

  • Line a 9x9-inch square baking pan with parchment paper. Set aside.
    * Make sure to leave an overhang on the sides so the fudge can easily be pulled out of the pan.
    * I recommend prepping all the ingredients and having them ready to go before you start this fudge. You want to quickly be able to add the ingredients once the fudge is off the stove top.
  • In a saucepan, over medium heat, add the butter, sugar, and evaporated milk. Bring to a boil while stirring frequently. This will take several minutes.
  • Once boiling, continue cooking and stirring for 5 minutes (exactly). Mixture will be shiny, smooth, and creamier.
    * Don't change the heat setting on the oven. Leave at medium heat.
  • Remove the pan from the heat. Stir in the white chocolate chips and marshmallow fluff.
    Stir vigorously until everything is well combined and smooth.
  • Stir in vanilla extract.
  • Stir in 2 cups of the chopped Oreo cookies until combined and mixed in well. Evenly spread the fudge into the prepared pan and top with the remaining 1 cup of Oreo cookies.
  • Let the fudge cool at room temperature for 2-3 hours or until set. Cut into small squares and eat.
  • This fudge is great served chilled from the fridge or at room temperature.
    * I prefer to store leftovers in an airtight container, at room temperature, rather than the fridge. The fudge is softer and creamier at room temperature. But it's also good cold, so either one will work.

Notes

White Chocolate Chips : Use a good quality brand of white chocolate chips. I recommend staying away from the store brand or Nestle brand as they taste more like vanilla candy melts. Use Ghirardelli brand or Guittard brand, it will be worth it!
My Tips : Once the sugar + butter mixture is boiling, immediately set the timer, and let it cook/boil for exactly 5 minutes. 
It's important to have all the ingredients measured out and ready to go so they can quickly be added into the fudge mixture once it comes off the stove top. If the fudge sits out for too long it will start to harden up which makes it more difficult to mix everything in and for it to melt in smoothly. Measure out the white chocolate chips. Have the vanilla extract ready and the 1 teaspoon measurer. Chop up the Oreos before you start making the fudge so they are ready to go. 

Nutrition

Calories: 158kcal | Carbohydrates: 23g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 10mg | Sodium: 70mg | Potassium: 56mg | Fiber: 0.3g | Sugar: 19g | Vitamin A: 96IU | Vitamin C: 0.1mg | Calcium: 27mg | Iron: 1mg

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