If ever there was a more classic combo than cookies and cream, I never heard of it. In fact, it’s hard to imagine the word “cookies” without its sidekick “and cream” attached to the end. What exactly is it about crunchy, chocolatey sandwich cookies paired with sweet vanilla cream that makes us all go nuts? We can’t get enough of the stuff! Just think of all the different vehicles there are for curbing cookies and cream cravings: Hershey’s Cookies and Cream Bars, cookies and cream ice cream, cookies and cream frosting, cookies and cream milkshakes, cookies and cream cheesecake…there’s no end to these black and white treats. I’ve found that pretty much everything cookies and cream flavored is heavenly. My latest piece of evidence is this Cookies and Cream Fudge.
You know those foods that are so deliciously addictive that you just can’t stop eating them? Time and time again, you’ll put them down and try to walk away, but you always come back for more (and usually wind up stuffing your face past the point of shame and guilt). This fudge is one of those foods. It is so smooth, creamy, and sweet that you just can’t resist. It’s studded with bits of dark Oreo cookies, and topped with even more cookie crumbles, so there is no cookie shortage here. I think it tastes exactly like cookies and cream ice cream, only better (and obviously, not quite so cold). It is the best “cookies and cream” anything that I’ve ever tasted.
This fudge is decadently delicious. Each bite is bursting with creamy goodness, melting away slowly on your tantalized tongue. The familiar flavor of Oreo is prominent, and made all the more delicious by that sweet cream base. This is about as heavenly as it gets, my little cookies. Fudge is my new favorite way to eat cookies and cream; and cookies and cream is my new favorite way to eat fudge.
This recipe is quick and easy, no candy thermometer required! You now have no excuse for not getting in the kitchen ASAP and whipping up a batch of this creamy, dreamy, Oreo heaven.
A Few Tips Before You Get Cooking:
- You must make sure to stir constantly during the cooking process. Otherwise, the fudge can easily burn.
- This fudge makes a great gift, especially for Oreo lovers!
- I tried to skip lining the pan with foil. Don’t do that. I had a horrible time getting the fudge out of the pan and it crumbled a lot. Use the foil and make your life easier!
- This fudge freezes fantastically. Simply store it in an air-tight container for up to a month. Thaw in the fridge for 10-12 hours.
- 3 cups granulated sugar
- 3/4 cup (1 1/2 sticks) butter
- 2/3 cup (5 fl.-oz. can) evaporated milk
- 2 cups (12-oz. pkg.) white chocolate chips
- 1 jar (7 oz.) Fluff
- 1/2 cup finely crushed Oreos
- 1 teaspoon vanilla extract
- 1 cup crumbled Oreos, for topping
- Line a 9-inch-square baking pan with foil.
- Combine sugar, butter and evaporated milk in a medium saucepan. Bring to a full rolling boil, stirring constantly. Boil, stirring constantly, for 3 minutes. Remove from heat.
- Stir in morsels, marshmallow crème, finely crushed cookies, and vanilla extract. Pour into prepared pan. Sprinkle crumbled cookies on top. Gently swirl cookies into fudge using a knife without touching bottom of pan. Let cool then refrigerate for 2 hours or until firm. Lift from pan; remove foil. Cut into square pieces. Store in airtight container in refrigerator.