Make this delicious Oreo Fudge in no time with only 4 ingredients. With chunks of crunch Oreos in sweet and creamy white chocolate, it is fast and easy to make on the stovetop.
With impressive visual impact and even better taste, try this mouth-watering fudge today.
Ingredients
White chocolate chips
Sweetened condensed milk
Vanilla extract
Oreo cookies
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Featured Comment from Joe man: "This was amazing. I loved it."
If you love Oreos and chocolate, this is the perfect candy. Also known as "Cookie and Cream Fudge," it is ideal for an office holiday party, a gift, a cookie exchange, or just for yourself.
With no candy thermometer or baking, this is a simple and fast recipe to make at home. It only needs a skill level of 1/10, but the results are 10/10.
👨🍳How to Make Oreo Fudge
Only four ingredients.
Combine 3 cups of white chocolate chips and a 14 oz can of sweetened condensed milk in a non-stick saucepan over medium-low heat. Stir frequently until melted and combined - about 4-5 minutes. Three cups of the chips are one and one-half 12 oz packages.
Prepare a 9X9 pan by lining it with parchment paper. The easy way is two strips crossing over each other.
Roughly chop 20 Oreo cookies to make about 2 ½ to 3 cups.
When the chocolate is melted and smooth, remove it from heat. Mix in 1 teaspoon vanilla extract and all but one cup of chopped Oreos.
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 for about 2 hours. With a warm shape knife, cut into 36 pieces about 1 ½ inches each or the size you want.
For more details, keep reading. See the Recipe Card below for complete instructions and to print.
✔️Tips to get it right every time
Use original Oreo cookies. I don't suggest "double stuff" cookies; you need the crunchy cookie part more than the frosting. Other flavors work well—check the variations below.
Please use a non-stick saucepan, and do not leave the melting chocolate unattended.
Use crossing parchment paper in the pan for cooling. A dot of butter helps hold it down. If you don’t want to use the parchment paper trick, butter the pan generously. To release the fudge from the pan, let it sit in hot water for a few minutes.
Be sure the fudge is cool before cutting. Then, cut the fudge with a clean, warm, sharp knife. Run under hot water as needed to keep it clean.
Troubleshooting problems
The main mistake you can make is turning up the heat on the stovetop or not stirring frequently. This may lead to the burning or "seizing" of the chocolate. Be patient, and it will melt.
And quality of the ingredients can have a major effect on the results.
Using candy melts, almond bark, or baking chips
White chocolate is not "real" chocolate because there is no cocoa powder in white chocolate. The FDA has defined minimum requirements for the amount of cocoa butter needed to be called "white chocolate," Most chips do not meet them, so they will be called other things like morsels or baking chips.
Vanilla almond bark, candy melts, or wafers generally lack cocoa butter, so the difference is noticeable. They will be firmer but less tasty—not very fudge-like, generally speaking.
Generally, for the best results, use one of the top-rated chips from Ghirardelli, but Nestle is usually OK. If you want to use white chocolate cooking bars, which generally have more cocoa butter and are of better quality—substitute by weight: 1 cup of chips weighs 6 ounces.
Other candy recipes
This recipe is a variation of my Easy 5-Minute Chocolate Fudge and Crock Pot Fudge. Check out some other great sweet treats: Crock Pot Chocolate Peanut Clusters, Crock Pot White Chocolate Almond Clusters, or Candied Almonds.
Variations
There are many variations you can try; here are two.
Mint Oreo Fudge: use Oreo Mint Cream cookies and stir in half a teaspoon of peppermint extract and a drop or two of green food coloring if you like.
Double Chocolate Oreo Fudge: use milk, semi-sweet, or dark chocolate chips, and use Chocolate Oreos.
❄️Storage of fudge
Fudge can be stored sealed airtight at room temperature for about a week. Or in the refrigerator for about 2 weeks.
To freeze, seal in an airtight container for 2 to 3 months.
❓FAQs
Yes, microwave the sweetened condensed milk in a large microwave-safe bowl for 30-40 seconds. Then, mix in the chips, continue to microwave, and mix in 30-second increments until the mixture is smooth. Then, proceed with the recipe by combining the Oreos and vanilla.
I would rather stand at the stove for a few minutes and stir than open the door repeatedly, mixing, and punching buttons all the time.
This recipe is listed in these categories. See them for more similar recipes.
Have you tried this recipe, or have a question? Join the community discussion in the comments.
📖 Recipe
Oreo Fudge
Ingredients
- 3 cups white chocolate chips - That is 1 ½ of the 12 oz bags.
- 14 oz sweetened condensed milk
- 1 teaspoon vanilla
- 20 Oreo cookies - roughly chopped
Instructions
- Combine 3 cups of white chocolate chips and a 14 oz can of sweetened condensed milk in a non-stick saucepan over medium-low heat. Stir frequently until melted and combined - about 4-5 minutes. Three cups of the chips are one and one-half 12 oz packages.
- Prepare a 9X9 pan by lining it with parchment paper. The easy way is two strips crossing over each other.
- Roughly chop 20 Oreo cookies to make about 2 ½ to 3 cups.
- When the chocolate is melted and smooth, remove it from heat. Mix in 1 teaspoon vanilla extract and all but one cup of chopped Oreos.
- 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 for about 2 hours. With a warm shape knife, cut into 36 pieces about 1 ½ inches each or the size you want.
Your Own Private Notes
Recipe Notes
Pro Tips
- The main mistake you can make is turning up the heat on the stovetop or not stirring frequently. This may lead to the burning or "seizing" of the chocolate. Be patient, and it will melt.
- The quality of chocolate is important.
- If you want to use straight white chocolate cooking bars, then you will need 18 oz. 1 cup of chips weighs 6 oz.
- Use a non-stick saucepan.
- Use crossing parchment paper in the pan for cooling. A dot of butter helps hold it down.
- If you don’t want to use the parchment paper trick, butter the pan generously. To release the fudge from the pan, let it sit in hot water for a few minutes.
- Storage: At room temperature, seal it airtight, and it should be good for about 7 days. You can refrigerate for a couple of weeks. You can also freeze for 2-3 months.
To adjust the recipe size:
You may adjust the number of servings in this recipe card under servings. This does the math for the ingredients for you. BUT it does NOT adjust the text of the instructions. So you need to do that yourself.
Nutrition Estimate
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Originally Published December 6, 2015. Updated with expanded options, refreshed photos, and a table of contents to help navigation.
This recipe is part of Christmas Candy Recipes. Check out other easy candy recipes.
Nebuchadnezzar
Delicious! I would definitely make this again.
Patti
Hey Dan, Have you ever done this recipe with the "flavored" oreos? I love the mint ones, and this seems like it would be delicious. My son-in-law loves the peanut butter ones. Do you think they would be okay too? And to get more crunch for the buck, what do you think of the thin oreos? With less fillng? You menitoned not to use the doubel stuff, but "less stuff"?
Dan Mikesell AKA DrDan
Hi Patti,
Welcome to the blog.
I think all those options are fine. I nixed the double stuff oreos since the stuffing is not up to the full flavor of the fudge it is in and would stand out. The regular stuffing or less stuff should be fine. About the "thin" oreos, they may be too thin but it is a matter of personal taste.
Dan
Melissa
Can I use vanilla almond bark ?
Dan Mikesell AKA DrDan
Hi Melissa,
Welcome to the blog.
Short answer is yes, but....
The but is that almond bark/candy melts don't have a lot of taste. No cocoa butter and other things. So I suggest no more than 50% of the bark or melts.
The chips can be an issue. The Nestle chips are still Ok but I prefer Ghirardelli now. You can find more discussion on white chocolate on https://www.101cookingfortwo.com/crock-pot-white-chocolate-almond-clusters/
So yes but I would only use it for part of it. And I also like to add a white chocolate baking bar for more cocoa butter.
Hope that helps.
Dan
Dee
Can you freeze this I’m flying to Mexico City and want to make sure my fudge will hold up
DrDan
It will freeze well. It should be fine at room temperature in an airtight container for 1-2 weeks. Refrigerated for 2-3 weeks and frozen for 2-3 months. If you elect to freeze it, wrap each piece individually. Thaw by setting at room temp for a few hours.
Becka
I am an avid fudge maker, this is not really a fudge per se. And it never hardened for me, as well as all I can taste is the SCM, it's over powering - and I used good quality expensive white chocolate. I think if I made this like I made my normal fudge recipe- for white chocolate, and added Oreo pieces it would fare much better. Sorry, I just thought it would be a quick make.
Joe man
This was amazing I loved it
Sandie
looks very, very yummy ??? can white chocolate bark be substituted for morsels
DrDan
Thanks for the note. And no white chocolate bark would not work.
Nicholas
I literally tasted got but I could taste the condensed sweet milk alittle to much, anyone else have this problem otherwise taste great
DrDan
I have done this about 5 times. I think it might by your white chocolate chips. I used a cheaper type once and the taste was off some.
Thanks for the note.
Dan
Joanne
Hi, thank you for the recipe. I tried it once and it was fabulous. However, I'd like to know if the same recipe would work if I used everything in smaller quantities. I only have 6oz white chocolate chips, so will the quality of the fudge remain the same if I use a third of all the required ingredients?
DrDan
The sweetened condensed milk only comes in the one size I know of so the will be the issue with "cutting down" this recipe. So the answer is yes you can but not practical due to package size issues.
DrDan
Leslie
Made this with cherries, it was delicious, will definitely make again. Can't wait to make your cinnamon roll cake. Late thank you, your thanksgiving menu/recipes was a great hit and much appreciated. We had an unexpected death in our family, with your help I was able to make a special meal that helped us deal with our grief. Thanks again, Leslie
DrDan
Hi Leslie, Sorry for your loss and I glad I was of some help.
The cherry version sounds great and I may do it for Christmas. You'll love the cinnamon roll cake.
Thanks for the note and rating
Dan
Leslie
Do you think my fudge will still firm up if I I add cherries to this recipe?
DrDan
Definitely will. Some people use a similar recipe but not as much chocolate and they have issues. I did the brown chocolate version 2 years ago with cherries and it was fine.
Dan
Lara
I was just thinking I needed to make some fudge for a holiday party. This looks amazing - can't wait to try it. Thanks for the recipe!!
Lorraine
Could I substitute milk chocolate for the white chocolate? Would that change the recipe at all?
DrDan
Hi Lorraine, Check out the Rachael Ray's 5 Minute Fudge at https://www.101cookingfortwo.com/rachel-rays-5-minute-fudge/ . I would use the combination semi-sweet chocolate chips and butterscotch morsels in that recipe and add do the Oreos like this recipe.
Dan
Lorraine
Thanks!!!