Oreo Cookies and Cream Fudge

I have professed my love for “cookies and cream” before when I showed you the Oreo Cookies and Cream Cupcakes, which in-turn has become the fourth most popular post on the blog.

It was time for me to try it in another format so with a can of condensed milk in the pantry waiting to be used, I decided to turn my hand to a simple four ingredient, Oreo Cookies and Cream Fudge.

I really do love a nice piece of fudge.  There is a patchwork store in Leura by the name of Picklemouse Corner which sells positively delicious homemade fudge and we always stop in and grab some.  Their fudge just melts in your mouth and has so much flavour… I wish I had a piece right now.

But I digress.  Normally fudge is made by heating sugar, butter and milk until it reaches the soft-ball stage (116°C) then beating to obtain the smooth and creamy consistency.  However there are sooooo many recipes out there for making it with condensed milk which can make it pretty quick to make anytime.

The recipe I used was part of the Three Chocolate Fudge Recipe video by Gemma Stafford of Gemma’s Bigger Bolder Baking and requires only four ingredients – condensed milk, white chocolate, Oreo cookies and a little salt.

You can crush your Oreo cookies in a food processor or just place them in a ziplock bag and beat the heck out of them with a rolling pin.  You want a variety of sized crumbs so do not pulverize them completely.

In a double boiler, or in the microwave, melt the chocolate with the condensed milk.

However you choose to do it, you will need to keep an eye on it because if the mixture becomes it will get hard and you will have to start all over again.  If you are getting concerned the mixture is getting too hot, leave it out of the microwave or take it off the stove and stir as the residual heat will continue to melt the chocolate.  You can then put it back in the microwave or on the stove if needs be.

Once your chocolate has melted completely gently stir through your crushed Oreo biscuits, keeping about a quarter to half of a cup aside to spread on top.  If you want to maintain some of the white, i.e. the “cream”, do not stir very much at all.  If you have lots of fine crumbs, like I did, it can actually turn the chocolate mixture a little grey, which is what happened with me.  It obviously will not be detrimental to the taste, but some may not like the look.  It simply reminded me of my favourite Cookies and Cream Ice Cream so I ran with it.

Pour the mixture into a lined square baking tin at least 22cm or 9in in size.  If you would like your pieces of fudge to be thicker, you can certainly use a smaller tin.

Sprinkle the Oreo biscuits you set aside on top and gently press them in so they stick a little into the fudge as this will help make eating the fudge a little less messy.

Cover and place in the fridge to chill for at least six hours.  When set, use the baking paper to remove the fudge from the tin and cut into pieces of your desired size.

I ended up with around 24 thin, rectangular pieces of fudge from my batch but it is up to you whether you cut them into rectangles or squares, big or small.  You could even use cutters to make fun shapes out of the fudge.

The Oreo Cookies and Cream Fudge fudge is best eaten at room temperature and if I do say so myself, did taste pretty good.  I believe I took the heating of the condensed milk a little too far as when I took the first bite it was a little grainy, but once it started to dissolve….  mmmmmmmmmmmm.

Print Recipe

Oreo Cookies and Cream Fudge

Adapted from Gemma Stafford

Course

Confectionary

Servings

pieces

Ingredients

• 475 g white chocolate
• 1 can sweetened condensed milk
• 1/8 tsp salt
• 28 Oreo cookies crushed, with 1/3 set aside

Course Confectionary Servings pieces Ingredients 475 g white chocolate 1 can sweetened condensed milk 1/8 tsp salt 28 Oreo cookies crushed, with 1/3 set aside

Instructions

1. In a heat-proof bowl over a pot of simmering water, melt the white chocolate into the condensed milk. Do not allow the mixture to get too warm otherwise it will harden and you will have to start again.
2. Fold through the crushed Oreo cookies until just combined then pour into a 22cm/9in square cake tin lined with baking paper.
3. Spread the reserved 1/3 cup of Oreo cookies on top, gently pressing in to the top of the fudge.
4. Cover and chill the fudge for at least 6 hours before removing from the tin and cutting into squares/rectangles.
5. The fudge is best eaten at room temperature.

Recipe Notes

The white chocolate and condensed milk can be melted together in the microwave. Do so in 30 second bursts until the chocolate has melted completely. Store the fudge in the fridge for up to three weeks (if it lasts that long).