Cookies and Cream Fudge
Indulging in a creamy, dreamy treat has never been easier with this Cookies and Cream Fudge recipe. Packed with rich, velvety white chocolate and chunks of delightful cookies and cream biscuits, this fudge is a chocolate lover’s paradise that promises to satisfy your sweet tooth.
This recipe offers a perfect blend of simplicity and taste, making it accessible to novice cooks and seasoned bakers alike. With just a handful of ingredients and a few straightforward steps, you can create an irresistible treat that’s perfect for sharing or savoring on your own. Whether you’re planning a gathering, looking for a gift, or simply wanting to enjoy a creamy dessert, this fudge is sure to please both friends and family.
Why make this recipe
Cookies and Cream Fudge is not just a treat; it’s an experience. The combination of the soft, melt-in-your-mouth fudge and the crunchy bits of cookies creates a delightful contrast that appeals to all ages. Each bite offers a blend of smoothness from the chocolate and a crispiness from the biscuits. This fudge also serves as a fantastic canvas for creativity when it comes to presentation and serving options. Perfect for holidays, birthdays, or as a simple dessert, this fudge is versatile enough to be enjoyed at any occasion. Its visually appealing layers and texture make it a showstopper, ensuring that every piece looks as good as it tastes.
Additionally, making fudge at home means you can customize it according to your taste preferences and dietary needs. It’s an ideal activity for involving kids in the kitchen, which can turn into an enjoyable family bonding experience. They will love participating in the process of mixing, pouring, and decorating. Plus, the fudge can be cut into various shapes and sizes, making it easy to cater to different serving suggestions and preferences.
How to make Cookies and Cream Fudge
Creating this delectable Cookies and Cream Fudge is a straightforward process that anyone can master. Begin by gathering your ingredients, consisting of sweetened condensed milk, white chocolate, and cookies and cream biscuits. The key to achieving the perfect consistency lies in how you mix and melt your ingredients. The combination of the condensed milk with the white chocolate forms a luscious base that’s both rich and satisfyingly sweet.
In a large saucepan over low to medium heat, combine the sweetened condensed milk and white chocolate. As you stir continuously, watch as the chocolate melts into the milk, creating a smooth mixture. This requires patience; simmering it for several minutes is essential to achieve the right thickness. The mixture should become thick enough to pull away from the edges of the pan when stirred, indicating that it’s ready for the next step.
After reaching the desired consistency, remove the saucepan from the heat source and let it cool slightly before folding in the chopped cookies. This adds a delightful crunch to the otherwise smooth fudge. Don’t forget to save a handful of cookie pieces for topping your fudge later; they add an appealing finish. Once combined, pour the mixture into a prepared square baking tin, smoothing it out to ensure an even layer. Sprinkle the remaining cookie bits on top before refrigerating, allowing the fudge to set properly for several hours. After chilling, cutting your fudge into small squares reveals a beautiful marbled look that’s as inviting as it is delicious.
Ingredients
- 1 × 397g (14oz) can condensed milk
- 500g (1lb) white chocolate, broken into pieces
- 20 cookies and cream biscuits (Oreos), roughly chopped
Directions
- Line a 20cm (8in) square baking tin with nonstick baking paper.
- Add the condensed milk and white chocolate to a large saucepan. Warm over low–medium heat, stirring constantly, until melted, thick, and smooth. (It should pull away from the pan when stirred. If it’s still runny, keep cooking until it thickens.)
- Remove from the heat and fold in the chopped biscuits, saving a handful for the top.
- Pour into the prepared tin, spread to the edges, and scatter the remaining biscuit pieces on top.
- Refrigerate for 3–4 hours until set, then cut into 64 squares (about 2.5cm / 1in each). Store in an airtight container in the fridge for up to 5 days.
Time Breakdown
• Preparation Time: 15 minutes
• Cooking Time: 10 minutes
• Chilling Time: 3–4 hours
• Total Time: 3 hours 25 minutes
• Servings: 64 squares
How to serve Cookies and Cream Fudge
When serving Cookies and Cream Fudge, presentation can elevate the entire experience. Cut the fudge into uniform squares or triangles, enhancing its visual appeal. You can place these pieces on a decorative platter, garnishing with more cookie crumbs or drizzling with extra melted chocolate for additional flair. They work wonderfully as a standalone treat or can be enjoyed with a scoop of vanilla ice cream for a delightful contrast in temperatures and textures.
If serving at a celebration, consider arranging the fudge in small paper liners to give guests individual portions—they’ll appreciate the extra touch. For an added twist, pair this fudge with a cup of coffee or hot chocolate, allowing the rich flavors to complement each other. Whether at a large gathering or an intimate dessert after dinner, this fudge is sure to impress all who try it.
How to store Cookies and Cream Fudge
Storing your Cookies and Cream Fudge correctly is essential to maintain its freshness and flavor. Keep the fudge in an airtight container and store it in the refrigerator, where it can last up to five days. This ensures that the fudge stays cool and retains its delightful texture. When properly sealed, the fudge will maintain its flavor and creamy consistency, making it just as enjoyable days later.
If you wish to store the fudge for an extended period, consider freezing it. Cut the fudge into squares and place them in a single layer on a baking sheet to freeze for about an hour. Once frozen, transfer the squares into an airtight container or zip-top bag, separating layers with parchment paper to prevent sticking. The fudge can last in the freezer for up to three months. When ready to enjoy, simply thaw the fudge in the refrigerator overnight for the best texture.
Tips to make Cookies and Cream Fudge
To ensure your Cookies and Cream Fudge turns out perfectly every time, a few handy tips can make a significant difference. First, it’s critical to melt the white chocolate slowly and gently, as overheating can cause it to seize and become grainy. Stirring continuously while melting helps achieve a smooth consistency. Be mindful not to cook the mixture too long; it should be thick but not dry.
Using high-quality white chocolate can greatly impact the final taste. Opt for good-quality chocolate bars rather than chips, as they tend to melt more smoothly and provide a richer flavor. Additionally, for those who love a richer fudge, consider adding a pinch of sea salt to balance the sweetness.
Experimenting with the types of cookies can yield delightful variations; while Oreos are a classic choice, any cookies with a cream filling would pair wonderfully. Allow yourself the freedom to add personal touches, whether that means varying cookie flavors or introducing additional layers of ingredients such as nuts or dried fruit for texture.
Variation
No major variations, but you can adjust seasonings to taste.
Nutritional Information (Per Serving)
• Calories: 120 kcal
• Protein: 1 g
• Carbohydrates: 18 g
• Fat: 6 g
• Fiber: 0 g
• Sugar: 13 g
• Sodium: 30 mg
FAQs
Q: Can I use dark chocolate instead of white chocolate?
A: Yes, you can substitute dark chocolate for white chocolate, but keep in mind that it will alter the flavor and sweetness of the fudge.
Q: How can I make this fudge dairy-free?
A: Substitute the white chocolate with a dairy-free chocolate alternative and use a plant-based condensed milk.
Q: Can I add flavorings like vanilla or peppermint?
A: Absolutely! Adding a teaspoon of vanilla extract or peppermint oil can enhance the flavor profile of your fudge.
Cookies and Cream Fudge
Ingredients
Fudge Base
- 1 can 397g (14oz) can condensed milk
- 500 g white chocolate, broken into pieces Use high-quality chocolate for the best results.
Add-ins
- 20 pieces cookies and cream biscuits (Oreos), roughly chopped Save some for topping.
Instructions
Preparation
- Line a 20cm (8in) square baking tin with nonstick baking paper.
- In a large saucepan, combine the condensed milk and white chocolate. Warm over low to medium heat, stirring constantly until melted, thick, and smooth.
- Remove from heat and fold in the chopped biscuits, reserving a handful for topping.
- Pour the mixture into the prepared tin, spread to the edges, and scatter the reserved biscuit pieces on top.
Setting
- Refrigerate for 3–4 hours until set, then cut into squares.
