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.
My tip is to make sure you have all the ingredients b4 you begin
I always put my cookie dough in the fridge for a little while before scooping to insure thicker cookies. I also will sometimes spray my cookie scooper with non-stick spray for stickier doughs.
Happy Holidays!
Make sure you have everything you need before you start.
My tip is to use vanilla sugar! It makes everything sweet more delicious!
You can never use enough butter!
Wow this fudge looks incredible!
Holiday tip: Baked goods can be simple gifts that pack a punch! I've given homemade fudge, rosemary shortbread, Nutella cookies and homemade nut brittles in the past and I must say, they were so much more fun to make than shopping and meant more because I made them myself. Plus, who doesn't like to get sweets as gifts? Just make sure the wrapping is festive and compliments your wonderful gift!
Make a deal with the hubby that if you cook then he has to clean as you cook! And as an added bonus he will get to taste first!
Making cookies weeks in advance and freezing helps me get a head start on holiday baking and it's nice to have warm cookies at your fingertips.
Making cookies weeks in advance and freezing helps me get a head start on holiday baking and it's nice to have warm cookies at your fingertips.
Making and freezing cookie dough ahead of time lets you get a head start and parchment paper for the cookie sheets when baking keeps things simple and clean.
I always start making Christmas cookies a few weeks in advance and then freeze the dough. Then I bake them all in big batches and throw a slice of bread in the container. I saves time and then the brea keeps your cookies soft and fresh!
My tip is to share goodies with friends and family and they will usually share with you!
My tip is to try something unexpected! I always make gingerbread cookies for the holidays but this time I made gingerbread muffins (with a maple glaze!) and everyone loved them
tweet–https://twitter.com/mami2jcn/status/407999470668750848
I like to make large quantities and freeze meals.
My tip is to plan what foods you are planning to make for a large meal and put cooking times so you can coordinate. That way, all the food will come out nice and hit and ready to go instead of just sitting in the oven to reheat. I tried this method this year and it helped a TON!!!!
I am a list-maker – that's the only way I can get things done. Not a very original tip, but it works for me.
I like to measure out ingredients and place in plastic baggies and mark them with a marker– then, when I need a cup of chocolate chips or 2 cups of flour, I can just grab the appropriate baggie. This saves so much time during the holidays!
Have to share my favorite PAM tip, too: For before-school breakfasts, I spray a microwaveable bowl with PAM, crack the eggs, whisk and microwave. Scrambled eggs that do NOT stick to the bowl– 🙂
Find a recipe you like and have your mom make it. If she is anything like my mom she will find great joy in making and baking for her boys. 🙂 Thanks mom your the best!
Side note: I am 40 and my mom still bakes my favorites for me 🙂 We sit and have coffee and catch up and snack on what she has made.
I use stackable cooling racks. Got them for a wedding gift years ago, and don't know what I would do without them! Helps to maximize counter space. If you can find them, buy them and use them! I too love my PAM! Couldn't bake without it!