Mint Oreo fudge loaded with chopped mint Oreo cookies in a smooth & creamy white chocolate fudge. Takes just minutes to prepare! Cut into small pieces and serve a crowd or give plates to your neighbors for a delicious Christmas treat.
For thicker fudge : line a 9x9 baking dish with parchment paper or tin foil. Spray lightly with cooking spray. For thinner fudge : line a 9x13 baking dish with parchment paper or tin foil. Again, make sure to spray the tin foil or paper to avoid sticking.
In a saucepan, over medium heat, add butter, sugar, heavy cream and salt. Bring to a boil and cook for 5 minutes, stirring occasionally so the sugar does not burn.
Add the mint extract and use a handheld blender to mix everything together until combined and smooth.
Refrigerate for 6-8 hours. Cut into small squares and trim edges if desired. I think the fudge gets better and less sweet after it's been in the fridge for 1 day.
I use salted butter because I don't like my fudge over the top sweet. You can use either salted or unsalted butter. It's entirely up to your preferences.
I have made this in both the 9x9 baking dish and a 9x13 baking dish. The one will yield a thick, bigger piece of fudge while the larger pan will yield more pieces that are thinner. Use whichever you prefer.