This Oreo Fudge is creamy, sweet and absolutely delicious. It’s like eating the cream center of an Oreo, but even better.
Today I’m starting out this sugar craze with Oreo Fudge. The recipe is actually called World’s Best Oreo Fudge, but claiming something to the the “world’s best” is pretty huge, and I didn’t want any hate emails telling me this isn’t the “world’s best.”
So I’m just calling it Oreo Fudge, but I will tell you that my boys and I all agree this is the best Oreo Fudge we’ve ever eaten, and trust me, we’ve eaten our fair share of Oreo fudge in this household.I got this recipe out of an Allrecipes Magazine two years ago while I was waiting in the opthamologist’s office. I made it last year to share during my 12 Days of Sugar, but ended up having too many other recipes to share.
So I’ve waited 365 days to share this and I hope you love it as much as we do.
You can chop the Oreos as small/fine as you want to or leave them a little bigger. It’s a personal preference here. I chop some pretty small and then leave some bigger.I know there are some out there who aren’t fudge lovers, but I’m telling you this fudge might convert you over.
Oh and your friends and neighbors will become your new BFFs if you decide to share with them.
- 2 cups white sugar
- 3/4 cup butter
- 2/3 cup evaporated milk
- 2 cups white chocolate chips
- 1 (7 ounce) jar marshmallow creme
- 1 teaspoon vanilla extract
- 1 cup chopped Oreos
- 1 /2 cup crushed Oreos
Line a 9x9-inch baking pan with parchment paper.
Bring sugar, butter, and evaporated milk to a boil in a large, heavy-bottomed saucepan, stirring constantly over medium to medium-low. Bring to a boil and continue cook and stir until mixture is smooth and has reached a softball stage (takes about 4 to o 5 minutes).
Remove pan from heat and add in white chocolate chips and marshmallow creme. Stir vigorously using a wooden spoon until completely melted. Stir in vanilla extract.
Gently fold 1 cup chopped Oreos into the fudge mixture until just incorporated. Pour into prepared pan and spread evenly.
Sprinkle 1 cup crushed cookies evenly over the top. Press cookies lightly into the fudge. Cool at room temperature until set. Cut into small squares to serve.
Store in an airtight container, in a cool, dry place.
To test to make sure this is done, I do the cold water test. I drop a small amount into some ice cold water and let it sit for a few seconds and then use my fingers to roll it into a ball. You want it to be able to form a ball, but still be soft and pliable.