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Oreo Fudge

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.
Course Dessert, Fudge
Cuisine American
Keyword oreo fudge
Prep Time 10 minutes
Cook Time 10 minutes
Set Time 4 hours
Total Time 4 hours 20 minutes
Servings 49
Calories 158kcal
Author Jessica - Together as Family

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