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This yummy Oreo Fudge Recipe is the best fudge recipe out there! This is a creamy white chocolate fudge with marshmallow fluff and lots of chopped cookies. It’s soft and creamy and much easier to make than you think, I promise! It’s one of the best dessert recipes for the holidays or to remind you of that fudge shop on vacation.

stacked oreo fudge with sliced oreos around the fudge on a blue plate.


My favorite part of any vacation is finding a candy shop that sells fudge. Old fashioned fudge is SO good – and this recipe totally compares. I always gravitate towards this one and peanut butter fudge. Anything with Oreos has my heart – so you know Oreo fudge is gonna be a favorite.

ingredients in oreo fudge laid out on a marble counter.

Oreo Fudge Ingredients

  • Granulated Sugar: Cooking the sugar with butter and milk is what creates the base of the fudge.
  • Butter: I use unsalted butter, but if you use salted, just omit the added salt.
  • Evaporated Milk: There are no substitutions for this. Be sure to read the can – you do not want to get sweetened condensed milk.
  • White Chocolate Chips: This gives the white chocolate flavor, and also helps the fudge solidify.
  • Marshmallow Cream: This is marshmallow fluff and it is the best for making a soft fudge from scratch.
  • Oreo Cookies: Use your favorite kind! I used regular Oreos, but you can also use mint Oreos!
process shot of oreo fudge.
process shot of oreo fudge.
process shot of oreo fudge.
process shot of oreo fudge.

How to make Oreo Fudge Recipe

  1. Line a 9×9-inch pan with foil or parchment paper and spray with cooking spray. Coarsely chop your Oreos.
  2. Add sugar, evaporated milk, and butter to a medium saucepan over medium-low heat. Bring to a rapid boil and cook for 4 minutes, stirring constantly until it reaches 234°F on a candy thermometer.
  3. Turn off heat. Add marshmallow creme and white chocolate. Stir until melted. Add vanilla extract, salt, and chopped cookies. Pour into prepared baking dish. Chill until hardened and cut into squares.
stacked oreo fudge with sliced oreos around the fudge on a blue plate.

Expert Tips

  • Use a candy thermometer to get the best temperature results when making fudge. 
  • Try not to splash sugar up the sides of the pan. This is what causes crystallization in fudge. If sugar gets up the sides of the pan, use a damp pastry brush to brush the sides of the pan to dissolve the sugar.
  • Let the fudge cool to room temperature, then chill to set.
  • Cut fudge with a sharp knife in swift cuts to avoid breakage.
  • If you love Oreos you should try my Oreo Cake Recipe.

Storage

Store in an airtight container in the fridge for a week or 2 months in the freezer.

FAQs

Why didn’t my fudge set? 

Temperature always plays a big part in the setting of fudge. I recommend using a candy thermometer to get a perfect read of the temperature. Make sure it gets to 234°F.

Can you make this fudge in the microwave?

This fudge must be made on the stove. It’s a cooked fudge, not one to make in a microwave-safe bowl – you need to boil it a certain amount of time so it will set up.

stacked oreo fudge with sliced oreos around the fudge on a blue plate.

Oreo Fudge Recipe

5 from 8 votes
This is an easy treat – white chocolate fudge full of Oreos!

Recipe Video

Prep Time 10 minutes
Cook Time 15 minutes
Chill Time 2 hours
Total Time 2 hours 25 minutes
Yield 36 pieces
Serving Size 1 piece
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Ingredients
 

  • ¾ cup (170g) unsalted butter
  • 3 cups (600g) granulated sugar
  • 5 ounces evaporated milk
  • 1 -7 ounce jar marshmallow creme (marshmallow fluff)
  • 12 ounces (340g) white chocolate chips (2 cups)
  • 1 teaspoon vanilla
  • ¼ teaspoon salt
  • 1 cup chopped Oreo Cookies
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Instructions

  • Line a 9×9" pan with foil and spray with cooking spray.
  • Add sugar, evaporated milk, and butter to a large pot over medium heat. Bring to a rapid boil and cook for 4 minutes, stirring constantly (234°F on a candy thermometer).
  • Add marshmallow creme and white chocolate. Stir until melted. Add vanilla, salt, and chopped cookies. Pour into prepared pan. Chill until hardened and cut into squares.

Recipe Notes

  • Use a candy thermometer to get the best temperature results when making fudge. 
  • Try not to splash sugar up the sides of the pan. This is what causes crystallization in fudge. If sugar gets up the sides of the pan, use a damp pastry brush to brush the sides of the pan to dissolve the sugar.
  • Let the fudge cool to room temperature, then chill to set.
  • Cut fudge with a sharp knife in swift cuts to avoid breakage.
  • Store in an airtight container in the fridge for a week or 2 months in the freezer.

Recipe Nutrition

Serving: 1piece | Calories: 175kcal | Carbohydrates: 26g | Protein: 1g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 13mg | Sodium: 47mg | Potassium: 51mg | Fiber: 0.1g | Sugar: 24g | Vitamin A: 131IU | Vitamin C: 0.1mg | Calcium: 31mg | Iron: 1mg
Nutritional information not guaranteed to be accurate
Course Dessert
Cuisine American
Author Dorothy Kern

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Dorothy Kern

Welcome to Crazy for Crust, where I share recipes that are sometimes crazy, often with a crust, and always served with a slice of life.

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5 from 8 votes (8 ratings without comment)

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2 Comments

  1. i live in Australia and i am not lucky enough to have Marshmallow Fluff what can i substitute it with please as i would love to make to Oreo Fudge
    thank you
    Saara

    Reply