Cookies and Cream Fudge
Servings: 49
Calories: 134kcal
This Cookies and Cream Fudge recipe is a smooth creamy fudge with delicious bits of oreo cookies.
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Ingredients
- 11 ounces white chocolate chopped good quality chocolate
- 1 jar marshmallow creme (fluff) 2 cups or 7oz
- 2 cups sugar
- ¾ cup heavy cream whipping cream
- ¾ cup butter
- pinch salt
- 1 vanilla bean or 1 teaspoon pure vanilla extract
- 2 cups oreo cookies chopped into chunks
Instructions
- Line 8x8 inch square baking pan with foil, lightly butter. Parchment paper will also work.
- Using the bowl from your standing mixer, stir together white chocolate pieces and marshmallow creme. Set aside.
- In large saucepan combine butter, sugar, heavy cream, salt and vanilla.
- Cook over medium heat constantly stirring until mixture begins to boil.
- Boil for 4 minutes, stirring continuously. The mixture burns easily, so make sure to keep stirring.
- Remove from heat and pour over chocolate marshmallow mixture.
- Place bowl on mixer and beat for 1 minute until chocolate has fully melted.
- Remove bowl from mixer and stir in the Oreo cookie pieces. I do this by hand and try to avoid stirring in the fine crumbs. I don't add the crumbs to the fudge as I like a nice separation of cookie chunks and white fudge.
- Pour into baking pan and chill in the refrigerator until set (at least 4 hours)
- Cut into delicious bite sized pieces!
Notes
I like Kraft marshmallow creme best, but any marshmallow fluff will work.
1 teaspoon pure vanilla extract can be substituted for the vanilla bean.
Nutrition
Calories: 134kcal | Carbohydrates: 16g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 13mg | Sodium: 62mg | Potassium: 35mg | Sugar: 14g | Vitamin A: 140IU | Vitamin C: 0.1mg | Calcium: 17mg | Iron: 0.6mg