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Easy Oreo fudge takes minutes to make and only uses THREE ingredients. It’s creamy and delicious.
Why You’ll Love This Recipe
We love fudge at our house and it is an important part of our annual cookie and candy making day. This year I decided to forgo the candy thermometer when it came to fudge making and use a recipe I found over at the Eagle Brand website. Â The best part about this recipe is how quick and easy it is. Not to mention you are guaranteed a nice smooth fudge every time! Â A fail proof fudge recipe.
I love white chocolate fudge and the addition of some Oreo cookies made it even better. This recipe is so easy and there are only 3 ingredients – white chocolate chips, Oreo cookies and Eagle Brand Sweetened Condensed milk! Actually four, there is a little salt too.
Ingredients Needed
- White Chocolate Baking Squares, Â or 1white chocolate chips
- Sweetened Condensed Milk
- Oreo CookiesÂ
- Salt
How to Make Oreo Fudge
- Combine white chocolate chips, salt and sweetened condensed milk in a pan.
- Heat on the stove top until the chocolate melts. Â Stir until smooth.
- Remove from heat and add in crushed cookies.
- Pour into a greased or parchment lined and allow to chill.
The fudge has amazing flavor and the smooth texture is perfect Just what good fudge should be.
Tips from leigh Anne
- Always use a heavy pan. This helps prevent the fudge from burning.
- Allow fudge to cool completely before cutting.
- Substitute another cookie for the Oreos or add in nuts or broken up candy bars.
Frequently Asked Questions
How should I store Oreo Fudge?
Fudge should be stored in an air tight container. At room temperature, it will keep for up to a week. In the refrigerator, it will last up to two weeks.
Be sure and check out more of my fudge recipes:
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Oreo Fudge Recipe
Ingredients
- 1 18 oz White chocolate baking squares or 1 bag of white chocolate chips
- 1 14 oz. Eagle Brand® Sweetened Condensed Milk
- 1/8 teaspoon salt
- 3 cups Oreo cookies crushed (about 20 cookies)
Instructions
- Line 8-inch square pan with wax paper, extending paper over edges of pan.
- Melt white chocolate squares with sweetened condensed milk and salt in heavy saucepan over low heat.
- Remove from heat; stir in crushed cookies.
- Spread evenly in prepared pan.
- Chill 2 hours or until firm.
- Remove from pan by lifting edges of wax paper. Cut into squares.
Tips & Notes:
- Always use a heavy pan. This helps prevent the fudge from burning.
- Allow fudge to cool completely before cutting.
- Substitute another cookie for the Oreos or add in nuts or broken up candy bars.
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Nutrition Facts:
Emily says
This looks like a fudge I can handle making, Grandma’s not so much. And I already know I love eating it đŸ™‚
Leigh Anne says
You can do it Emily!!
Sarah says
These look so yummy! I am making a fudge plates for my husband’s friends and was wondering, does this fudge need to stay refrigerated after it has set up? How long is it safe to stay at room temperature? Thank you for all that you do!
Leigh Anne says
I would definitely refrigerate the leftovers. I have left it at room temperature for the evening – probably 4-5 hours.
Jenna says
These all look so good! I think I’ll try the Oreo one for my goodie swap group, thanks!
Cathy says
For the cookies and cream fudge it shows white chocolate chips but in the recipe it says baking squares. Which one do I use?
Leigh Anne says
Either will work – you can use 1 bag of white chocolate chips instead of the squares.
Lisa says
Hi Leign Anne,
How big of a bag of white chocolate chips? 340 grams?
Leigh Anne says
It is 12 ounces, not sure what that converts to in grams?
Valerie H. says
It’s dangerous for me to look at all the delicious fudge so early in the morning! They all look so good. The Peanut Butter and Chocolate Fudge especially is calling my name! đŸ™‚