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.
Prepare as much as possible ahead of time.
To use a liner if possible when baking to save time on clean up
tbarrettno1 at gmail dot com
tweeted https://twitter.com/pittsy82/status/417352013819559936
I prep as much as I can the night before and also load the dishwasher in between cooking so my kitchen is easier to cook in!
https://twitter.com/aes529/status/417344039847866369
My tip is to do quick and easy recipes.
Buy extra ingredients just Incase
I start baking early in the month and freeze alot of things so when it gets closer to the holiday, I am one step ahead 🙂
Always have your ingredients available before you start cooking or baking.
tweeted https://twitter.com/klynn6161/status/417328455156793344
https://twitter.com/disneyfan40/status/417320866716717057
Ooh your recipe looks delicious! I may have to try that. My tip is to plan your meals or dessert ahead of time and check all your ingredients. For example my lemon extract had expired and I needed a fresh bottle.
I loved the idea that my sister did over this Christmas break. She had a list on when she wanted to start all of her side dishes so the entire meal would be ready at the same time. thank you
https://twitter.com/wikichoco/status/417292945377996801
Spray all pans with Pam when making fudge, toffee, brownies etc! they come out clean & clean up is a breeze
I make sure to clean up as I use ingredients – otherwise I'd never make it out of my kitchen!
have extra cookie sheets loaded and ready to go into the oven as soon as the first pan comes out
Always use non-stick!
I tweeted about the giveaway
https://twitter.com/lgothard/status/417203256771637248
@lgothard
My best cooking/kitchen tip would be to make a food plan a week ahead so you can already have everything you need at home the day you plan on cooking a certain meal. Also, start with a clean kitchen, and an empty dishwasher, so you can load it as you go along. I find everything runs smoother that way