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Cookies & Cream Fudge
Cookies & Cream Fudge
Sweets

Cookies & Cream Fudge

5
15 mins
8 mins
Moderate
48

A delight for all Cookies & Cream fans, our fudge blends chunks of cookies mixed into a creamy fudge base. Great to share or gift to friends and family.

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  • Ingredients
  • Method

Ingredients

  • 2 sleeves cream filled chocolate cookies (i.e. Oreos) (266g / 28 biscuits)
  • 1 cup Chelsea Caster Sugar (225g)
  • 125g butter, cubed
  • ½ cup cream (125ml)
  • 225g white marshmallows, quartered (or use white mini marshmallows)
  • 450g white chocolate, roughly chopped
  • 1 tsp vanilla extract

Additional tips

  • Store in an airtight container in the fridge. This fudge keeps well for a couple of weeks. Can also be frozen.
approved=true&orderBy=-hs_createdate&limit=10&offset=0


{has_more=false, offset=2, total=2, results=[{comment_text=Very delicious and easy recipe, approved=true, user_name=Megan, hs_createdate=1702249869335, rating_new__1_5_=5, id=11175405346}, {comment_text=Made this and is tasted incredible. I'm not normally a cookies and cream fan, but it was really good. Fudge was amazing!!!!, approved=true, user_name=Jo, hs_createdate=1702249862030, rating_new__1_5_=5, id=11175356562}]}
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2

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Method

Grease an 18cm x 28cm rectangular slice tin and line with baking paper.
Place cookies in a large resealable bag and set on top of a chopping board. Bash with a rolling pin until crushed into chunky pieces.
Place sugar, butter and cream in a large heavy-based saucepan on medium heat. Cook, stirring, until mixture begins to boil. Boil for 3 minutes, stirring frequently.
Turn heat off and stir in marshmallows until mostly melted. Add chocolate and vanilla and stir until smooth. Fold in three quarters of the crushed cookies.
Tip mixture into prepared tin and smooth the top. Sprinkle remaining cookies over the top and gently press in.
Refrigerate for 4-6 hours, or until set. Remove from tin and slice into squares.
Additional tips
  • Store in an airtight container in the fridge. This fudge keeps well for a couple of weeks. Can also be frozen.
Reviews
2

What did you think of this recipe?

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