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.
Plan as much as I can ahead of time.
I tweeted here: https://twitter.com/hhaleyhowell/status/407926523035783168 🙂
Make your food list ahead of time so you aren't scrambling (as badly) when you are preparing the meals. Also, parchment paper will save your life!
I use Pam on every pot or pan that I cook or bake with…
My tweet: https://twitter.com/TerdiSue/status/407871678840967170
I like to make cookie dough ahead and then have a full day of baking and I like using Pam, not only on my cookie sheets but on my cooking pots. Clean up is a breeze!
I love using parchment paper on my baking sheets!
My tip is to enjoy it all! Eat everything in moderation! ???
I posted a tweet too: https://twitter.com/AnnaZed/status/407767554078167040
Well, I don't have any clever tips like you have (and some of these commenters!) though I bake a lot. My only advice is to measure out all of your ingredients beforehand and have them at the right temperature; also don't handle cookie dough too much!
My tip is to stock up early on supplies, bake in batches and make some good to freeze items ahead of time.
I always spray my spoons with Pam when measuring peanut butter and other sticky ingredients
Make lots and share with the neighbors. Also, substitute milk anywhere it asks for water. Can't wait to get to the US for Christmas. Stationed in the UAE….missing home.
If you have a little wine left after the party(like that happens) but if you do, pour the leftovers into ice cube trays & throw into the freezer. Then the next time you need some wine for a recipe, throw in a cube! This works great for leftover pesto sauce, make cubes.
This looks amazing!
Tip: always spray cookie sheets and pans with Pam OVER THE SINK – not where it can land on the stone floor and become slippery. Makes a rough night of cookie clean up and iced elbows.
My tip is to never take on more than you can handle. The holidays are about enjoying friends and family. If you try to do much or make a recipe with a mile long ingredient list you will be stuck in the kitchen instead enjoying yourself. Keep it simple!!
My tip is to always have your ingredients accessible, and as you use them put them away! This maintains a tidy work space and and provides an easy clean up!
My favorite tip for baking is to always use parchment paper for cookies! It's game changing.
My tip is to enjoy every moment!! Especially those spent in the kitchen with your family!