Oreo Fudge

My Oreo Fudge recipe makes a dessert to please all of your senses: a delicate vanilla and chocolate scent, creamy texture layered with crunchy cookies, a rich flavor, and an absolutely gorgeous presentation that’ll kick your sweet cravings into overdrive! As for sound — you’ll hear a million compliments from friends and family once they take their first bite of this glorious Oreo white fudge!!

 

Oreo Fudge

Vanilla and chocolate… need I say more? It’s the most traditional pairing in dessert history!

This is a “cookies and cream” type of 4 ingredient fudge that you can make quickly on a whim. 

Since we’re already talking about Oreos… I want to share some of my favorite recipes!! 

There’s peanut butter pie, delicious dump cake, fluff you can eat by the spoonful, cheesecake…

I’ll stop here, but there’s plenty more where that came from!

What You’ll Need for 4 Ingredient Fudge

• White Chocolate Chips – The chocolate needs to melt properly, so you can’t go with just any chocolate bar. Melting wafers and baking chocolate are best.
  
• Condensed Milk – This ingredient is the only way to get a deep, decadent, and creamy consistency. 

The only substitute I’d recommend is heavy cream sweetened with sugar — but it’s still not quite the same!

• Oreos – Our creamy Oreo fudge recipe pairs perfectly with all sorts of cookies, as well as all of those fun, seasonal Oreo flavors. 

Hazelnut, marshmallow, golden — even those novelty java chip and toffee cookies! Give them a try and let us know how it goes!

• Salt – A little bit of salt is important to balance all of the sweet flavors. It’s the deciding factor between mediocre and magnificent homemade Oreo fudge.

How to Make Mouthwatering, Decadent Oreo White Fudge

• The quality of the white chocolate is incredibly important!

The white chocolate is what makes this Oreo white fudge unique and delicious.

So it goes without saying that the white chocolate you use makes a world of difference in taste and texture!

I personally like to use Ghiradelli chocolates. They melt in the most lovely, luscious way. 

Godiva is also excellent, though I prefer their milk and dark chocolates, and Merckens is a really safe bet because it’s specifically marketed for melting.

• Speed is key.

After the contents of the pot are uniformly mixed, time is of the essence!! This Oreo fudge sets quickly!!

Remove from the heat and immediately pour the mixture into the pan.

Once it’s in the pan, you still need to keep moving!

Quickly scrape the excess from the pot and smooth everything out in the pan, lightly tapping it on the counter so that the surface is level.

• Press for an impressive topping.

That crumbled topping is part of what makes this Oreo fudge so scrumptious — it’s all about that mix of textures.

However, it’s not going to settle and work out on its own! After sprinkling the topping onto the surface, take a moment to gently press down with your hands. 

Don’t press down too hard or you’ll indent the candy. Do so with just enough pressure to embed the crumbles into the surface. 

Storing and Freezing

This simple 4 ingredient fudge lasts for up to 3 weeks in the fridge as long as it’s stored well in an airtight container. 

It’s for this reason that I like to slice, wrap, and store portions individually so that the rest of it doesn’t dry out prematurely as everyone goes into the fridge for a slice!

Oreo fudge also freezes really well for months! Just let the slices thaw in the fridge for a couple of hours, or overnight, before serving.

Kitchen Tools You Will Need

• A good 8×8 Pan is great for making fudges of all flavors! You could also use a 9×9 Pan, but the candy will be thinner.
  
• Large Saucepan – Choose a heavy-bottomed one so the heat is distributed more evenly and doesn’t burn the contents.
  
• A sturdy silicone spatula can be used for scraping, stirring, and smoothing and is easy to clean too! 

Oreo Fudge Recipe FAQ

Enjoy!
With love, from our simple kitchen to yours. 

Don’t miss a thing! Follow us on
Facebook | Twitter | Pinterest | Instagram 

Other Fudge Recipes

Easy White Chocolate Oreo Fudge (3 Ingredient Recipe)

Donna Elick

Oreo Fudge is a silky, creamy, cookie-filled dessert! Delight and amaze your guests with this surprisingly simple 4 ingredient fudge recipe.

5 stars from 1 review

Cook ModePrevent your screen from going dark

Tried this recipe?Please comment and review!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 5 minutes mins

chill time 3 hours hrs

Total Time 3 hours hrs 15 minutes mins

Course Dessert

Cuisine American

Method Stovetop

Servings 25 pieces

Equipment

• 8×8 baking dish
• parchment paper
• saucepan

Ingredients

 

1x2x3x

• ▢ 3 cups good quality white chocolate chips
• ▢ 14 ounce can of condensed milk
• ▢ 2 1/4 cups Oreo cookie pieces, divided (about 25 cookies)
• ▢ pinch of salt

Instructions

 

• Prepare an 8×8 inch baking pan by lining it with parchment paper or foil and set aside.
• In a medium heavy-bottom saucepan combine the chocolate chips and condensed milk over medium-low heat. Gently stir until the chocolate melts and the mixture is well combined and uniform.
• Remove the saucepan from the heat and fold in 2 cups of Oreo cookie pieces and a pinch of salt.
• Pour the fudge into the prepared baking pan, scraping the pan with a spatula to get out any stuck fudge and then spread it into an even layer.
• Sprinkle the remaining ½ cup of Oreo pieces over top of the fudge and gently press them into the fudge so they don’t fall out.
• Allow the fudge to cool at room temperature for at least one hour before transferring the fudge to the refrigerator for at least two hours or until set.
• Once set, remove the fudge from the pan and cut it into squares with a sharp knife. Enjoy!

Donna’s Notes

Store in an airtight container at room temperature for up to two weeks.

The fudge can be frozen for up to three months. Allow the fudge to set completely before wrapping it tightly in plastic wrap and storing it in an airtight container or freezer bag. Allow the fudge to defrost at room temperature before enjoying it.

Use high-quality white chocolate for the best results. I used Ghiradelli.

Once you remove the fudge from the heat, move quickly! You do not want the fudge to start setting before spreading it into an even layer in the pan and adding the topping.

Be sure to gently press the Oreo crumb toppings down into the fudge’s surface so they stick to it as it sets. If you do not press them down, they will likely fall off.

I do not recommend placing the fudge into the refrigerator while still warm. The sudden temperature change can cause the sugar to crystalize, resulting in a crumbly texture rather than a smooth and creamy fudge.

The fudge can be made in a 9×9-inch pan. This will result in thinner pieces of fudge.

I like to use a food-safe metal ruler when cutting my fudge to ensure I get uniform pieces.

Nutrition

Serving: 1 | Calories: 234cal | Carbohydrates: 32g | Protein: 3g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 10mg | Sodium: 95mg | Sugar: 27g | Fiber: 0.5g | Calcium: 91mg | Iron: 2mg

All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.

Tried this recipe?Let us know how it was!

Originally published October 2023

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.