This Cookies and Cream Fudge is very dramatic looking and delicious. It is a wonderful addition to holiday dessert buffets and always a popular delicacy, especially with your little ones. It makes a delightful change of pace for your holiday parties.
Fudge is one of my favorite treats, I just love the deep rich chocolate in every bite. Today’s Cookies and Cream Fudge is a really beautiful alternative candy to make and just as craveable.
It is so easy to make too. Cream, sugar, butter, white chocolate, and marshmallow fluff are melted together then you fold in broken vanilla cream-filled cookies (gluten-free Oreos). Pour into a parchment-lined baking pan and let it set up. So easy and you’ve got a fantastic new take on fudge!
When you are breaking up the cookies, leave them mostly in fairly large pieces (any size works) for a more dramatic look. And you can also use some larger pieces to decorate the top for even more pizzaz. Use normal sandwich cookies, not the double stuffed version if possible.
One of the tricks to working with fudge or any dessert that needs to be lifted out of the pan is to line it with a long piece of parchment paper. Leave two ends hanging over the edges to create a sling that will help you lift the fudge when it is ready for cutting. This is especially helpful if you are using a nonstick pan that can’t take a knife cutting it into squares.
I used Guittard’s Choc-Au-Lait baking chips which are slightly less sweet white chocolate chips. They melt smoothly and bring a nice balance to the candy.
This fudge is begging for a steaming cup of coffee or hot tea – the perfect way to complement the creamy sweetness. Your littles will love it with a cup of hot chocolate!
If you are going to holiday parties, this fudge makes a lovely hostess gift. And consider it for gift exchanges and cookie exchanges for a delightful change of pace.
Give Cookies and Cream Fudge a try and enjoy every single gorgeous bite! Have a fabulous Chocolate Monday and I’ll see you here again on Friday for another holiday treat that you are going to love!
If you try this recipe, let me know! Leave a star rating, comment below, and don’t forget to snap a pic and tag it #theheritagecook on Instagram! Seeing your creations makes my day. I love hearing from you!
Ingredients needed for Cookies and Cream Fudge:
- Granulated sugar
- Butter
- Heavy cream
- White chocolate chips
- Marshmallow fluff
- Gluten-free Chocolate Vanilla Crème Cookies (Glutino) or Oreos
PRO Tip:
Be sure you use a saucepan that is bigger than you think you will need. It is always better to be safe and have plenty of room when the candy is boiling and expanding!
How to make Cookies and Cream Fudge:
- Line a 9×9-inch baking pan with parchment paper, leaving two ends hanging over to create a sling.
- In a large saucepan or Dutch oven, combine the sugar, butter, heavy cream, and salt over medium heat. Bring to a boil stirring constantly. Boil for 5 minutes, stirring constantly.
- Remove from the heat and stir in the white chocolate and marshmallow fluff. Stir until smooth and the chocolate is completely melted. Fold in the broken gluten-free chocolate vanilla crème cookies.
- Pour the mixture into the lined baking pan and smooth the top. Allow the fudge to set at room temperature for about 4 hours. To speed up the process, you can chill it in the refrigerator about an hour.
- When solid, use the parchment to lift the fudge out of the pan, set on a cutting board, and slice into squares with a sharp knife. Serve at room temperature.
PRO Tip:
One of the tricks to working with fudge or any dessert that needs to be lifted out of the pan (like brownies and candies) is to line it with a long piece of parchment paper. Leave two ends hanging over the edges to create a sling that will help you lift the fudge when it is ready for cutting. This is especially helpful if you are using a nonstick pan where you can’t use a knife to cut it into squares.
Recommended Tools (affiliate links; no extra cost to you):
- Large saucepan or Dutch oven
- Wooden spoon
- 9×9-inch square baking dish
- Parchment paper sheets
- Long, sharp knife
Gluten-Free Tips:
I like to use Glutino’s gluten-free chocolate vanilla crème cookies in this fudge. They are delicious and you can’t tell that they are gluten-free! They are great for eating one after the other!
All recommended ingredients are gluten-free as of the writing of this article. Always check to be sure the products haven’t changed and are still safe to consume.
Cookies and Cream Fudge (Gluten Free)
This Cookies and Cream Fudge is very dramatic looking and delicious. It is a wonderful addition to holiday dessert buffets and always a popular treat, especially with your little ones. It makes a delightful change of pace for your holiday parties.
Ingredients
- 1 cup (200g) granulated sugar
- 1/2 cup (1 stick; 113g) butter, cut into thick slices
- 1/2 cup (119g) heavy cream, at room temperature
- 1/8 tsp kosher salt, leave out if using salted butter
- 2-1/2 cups (425g) white chocolate pieces (chopped finely) or high quality white chocolate chips
- 1 jar (7 oz; 198g) marshmallow fluff
- 21 Glutino’s Gluten-Free Chocolate Vanilla Creme Cookies (1 package; 300g) or Oreos, broken into halves or quarters (see Note) plus more for decorating the top if you want
Instructions
- Line a 9x9-inch (23x23 cm) baking dish with parchment paper leaving two ends hanging over opposite sides, creating a sling to lift the finished fudge. Set aside.
- In a large saucepan or Dutch oven, over medium heat, combine the sugar, butter, heavy cream, and salt. Bring the mixture to a boil, stirring constantly with a wooden spoon or heatproof spatula.
- Stirring continuously, boil the mixture for 5 minutes.
- Remove from the heat. Add the white chocolate and marshmallow fluff. Stir until smooth and all the white chocolate is melted. Fold in the broken cookies.
- Transfer the fudge to the prepared baking dish. Allow the fudge to set at room temperature (about 4 hours) until firm. To speed up the setting process, you can let it chill in the refrigerator for an hour or two, or even use the freezer for about 30 minutes to set. If you want to add decorations to the top of the candy, do it while it is still soft.
- When it is set, use the parchment sling to lift the fudge out of the pan and set it on a cutting board. Use a long, sharp knife to cut it into squares. Serve at room temperature.
- Store, covered, at room temperature up to a week or in the refrigerator for up to 2 weeks. Freeze for longer storage.
Recipe found at www.theheritagecook.com
Notes
Be sure to use a large enough saucepan to make this candy. You need room to stir in the white chocolate and marshmallow fluff. And once they are incorporated, you need to fold in the broken cookies, so you need a lot of room in the pan. I used my Dutch oven and it worked really well.
When breaking the cookies for this fudge, leave them in fairly large pieces (halves or quarters) so you can see them peeking out of the white candy. And feel free to use some extra pieces to decorate the top of the fudge if you want. I like to use Glutino's Gluten-Free Chocolate Vanilla Creme Cookies as a replacement for Oreo cookies in recipes. They are a wonderful gluten-free option and just as good as the orginals.
All recommended ingredients are gluten-free as of the writing of this article. Always check to be sure the products haven’t changed and are still safe to consume.
Based on the Fantasy Fudge recipe on the back of the marshmallow fluff jar and adapted from a recipe by iambaker.net
Nutrition Information:
Yield:
32Serving Size:
1Amount Per Serving: Calories: 18Total Fat: 1gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 2mgSodium: 11mgCarbohydrates: 2gFiber: 0gSugar: 1gProtein: 0g
The nutritional information for recipes on this site is calculated by online tools and is merely an estimate.
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