Two of my favorite things in a single dessert: cookies & cream and fudge! This whipping cream fudge is super easy to make and a great treat to bring to holiday parties!
You now officially have the recipe for the BEST FUDGE EVER. Can sinful and heavenly be used in the same sentence? You absolutely when talking about whipping cream fudge and then throwing cookies and cream into the mix! You must put this recipe on your holiday baking list. Except, please don’t bake it and leave me a nasty comment because it turned into an inedible brick of sugar.
ONTO THE RECIPE!
How To Make Whipping Cream Fudge
Step 1
Line an 8×8-inch pan with aluminum foil, making sure there is overhang on at least two sides. Smooth out the wrinkles on the bottoms and sides with your hands. Coat the foil generously with PAM Cooking Spray. Set the pan aside.
One of the most enjoyable parts of making this recipe was choosing a festive package of Oreo cookies (15.25 oz.). Have you seen the plethora of filling options that are available these days? I chose the Birthday Cake variety and it was a solid choice. Any of them will work well, I am confident.
Step 2
Coarsely chop the entire package and set the irresistable pieces of cookie aside.
Step 3
In a medium saucepan, combine:
1 stick salted butter
2 cups granulated sugar
1 cup heavy whipping cream
Place the pan over medium-high heat and bring to a boil, stirring so the mixture is smooth and does not burn. Boil for 4 minutes, stirring constantly, and remove the pan from the heat.
Step 4
Add:
7-oz. container marshmallow creme
11-oz. bag white chocolate chips
1 teaspoon almond extract
Stir until the mixture is smooth.
Fold in 2/3 of the chopped cookies (you will need the other 1/3 in a bit, so don’t eat them!).
Step 5
Pour the mixture into the prepared pan and top with the remaining cookie pieces.
Place the pan in the refrigerator and chill for 4 to 6 hours, or until the fudge is completely set.
Step 6
Holding onto the foil, remove the block of fudge from the pan and place it onto a flat surface. The foil will easily peel off the fudge on the sides and bottom! I was able to immediately place the pan back into my cupboard, as there was not a bit of food on it!
Place the fudge onto a cutting board and cut into 1-inch squares. Store in a sealed container in the refrigerator.
See? BEST FUDGE EVER. You’re welcome!
Cookies and Cream Fudge
Ingredients
- 1 stick salted butter
- 2 cups granulated sugar
- 1 cup heavy whipping cream
- 11 oz white chocolate chips
- 7 oz marshmallow creme
- 1 tsp almond extract
- 15.25 oz Oreo cookies coarsely chopped
Instructions
- Line a square 8×8-inch pan with aluminum foil, making sure there is overhang on two sides. Smooth out the wrinkles on the bottoms and sides. Coat generously with PAM cooking spray and set aside. In a medium saucepan, combine the butter, sugar and heavy cream. Place over medium-high heat and bring to a boil, stirring so the mixture is smooth. Boil for 4 minutes, stirring constantly, and remove from the heat.
- Add the marshmallow crème and almond extract and stir until smooth. Add the almond extract and mix well. Fold in 2/3 of the chopped cookies. Pour the mixture into the prepared pan and top with the remaining cookies. Place the pan in the refrigerator for 4 to 6 hours, or until fudge is completely set.
- Holding onto the foil, remove the fudge from the pan and place onto a flat surface. Peel the foil from the fudge and place fudge onto a cutting board. Cut into 1-inch pieces. Store in an air-tight container in the refrigerator.
Oh my wow, OKAY NOW. Best fudge ever. Oh wait you said that. I swear I'm tingling right now. Does anyone bake without PAM? That was a lame attempt at a Haiku!
This looks incredible!!
Stock up on butter when it's on sale. Line the bottom of your oven with foil. You know…just in case.
My tip I learned over the years:
Stock up on baking/cookie decorating supplies before Thanksgiving…they'll likely be sold out for most of December!
https://twitter.com/ElenaIstomina/status/407613773361340416
My tip is always follow the recipe!
Always use cold unsalted butter sticks in cookie recipes. Also, if you bake with parchment paper.. let the cookies set for 60 seconds and then slide the parchment paper out of the pan and onto a granite cpunter to finish cooling. … no spatula needed.
Tip: share your creations. The more you share, the more you can make. I make everyone's favorite and a few new ones each year (some of the new ones will be favorites next year!) Everyone loves the variety and it never gets boring for me. And it is always made easier by Pam. Cookies and cream fudge is on the list for this year!
I make tons of candy for Christmas gifts. Pam really is my secret weapon to make sure my goodies dont stick to the pans.
Make cookie dough ahead of time, then you can just bake them up at a later date.
Let the kids do it and embrace their creations.
My tip is to wear sweatpants. It gives you more room! 🙂
Plan, plan, plan! There's nothing worse then realizing you don't have a key ingredient!
I use parchment paper on all my baking sheets….makes clean-up a breeze 😉
My husband grandma taught me to put a piece a bread in the sugar canisters to prevent the sugar from getting hard and chunky and she also puts a slice a bread in with her cookies she baked ahead a time that she also put in jars to help keep the cookies fresh for Christmas
Always taste test:)
My tip is to use butter! 😀 Even if a recipe says you can use butter OR margarine (or oil or whatever other fat) baked goods with real butter *always* taste better!
my tip is to prepare as much as possible ahead of time for the big meal. you can make and freeze mashed potatoes, casseroles. have guests bring appetizers.
my tip is to bake and freeze cookies or cookie dough ahead of time!