Outstanding Oreo fudge that will practically melt in your mouth. Only four ingredients and ultra-simple. Great for the office holiday party or a gift
This is a variation of Rachel Rays 5 Minute Fudge. Some call it Cookies and Cream Fudge. Start by melting white chocolate chips with sweetened condensed milk. Add some chopped up Oreos, and you’re done.
I say 1 out of 10 skill level. 10 out of 10 taste level. You don’t even need a candy thermometer you little candy maker…
An easy five.
This recipe is part of Christmas Candy Recipes. Check out other easy candy recipes.
Tips: Notes on Oreo Fudge
The grade of chocolate can come into play here. I used a middle of the road chips but didn’t use the cheap generic ones.
FYI – White chocolate is not real chocolate because it doesn’t contain cocoa powder. White chocolate is made from of cocoa butter, milk fats and solids, sugar, milk fat and lecithin holds it together.
If you want to use straight white chocolate cooking bars then, you will need 18 oz. 1 cup of chips weighs 6 oz. I know 1 cup is 8 oz of fluid, but here there is air space between the chips.
Only four ingredients.
In a non-stick pan over low to medium heat combine Three cups of white chocolate chips and a 14 oz can of sweetened condensed milk. Stir frequently until melted and combined. About 4-5 minutes. Three cups of the chips are 1 1/2 12 oz packages.
Prepare a 9X9 pan by lining with parchment paper. The easy way is two strips crossing over each other.
Roughly chop 20 Oreo cookies to make about 2 1/2 to 3 cups.
When the chocolate is melted and smooth, remove from heat. Add one teaspoon vanilla and the Oreos but reserve one cup for next step. Mix well.
Pour into prepared pan. Top with remaining Oreos and pat the topping into the fudge.
Allow to cool for 1-2 hours in the refrigerator. But room temperature would also work in about 2 hours. Cut into 36 pieces 1 1/2 inches each.
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Originally Published December 6, 2015