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.
Use parchment paper for your cookie sheets. It makes clean-up so much easier.
https://twitter.com/kj20082006/status/416381017708969984
In high altittudes use 1/4 less butter so cookies dont spread
my tweet https://twitter.com/LuLu_Brown24/status/415816664890888192
jslbrown_03 at yahoo dot com
Tip: Read the recipe, especially new ones, first. I can't tell you how many times I went to make something, did not read the recipe in its entirety, and discovered I did not have some ingredient, pan, etc.
jslbrown_03 at yahoo dot com
Do your prep work in advance.
Dedicate a day to holiday baking if you try to fit other things in between it will feel like a chore on your things to do list.
I love to use bakers spray or Pam to prevent sticking, or just parchment paper in cake pans to prevent sticking.
My only tip is to do as much food prep ahead of time as you can. It takes a lot of stress off that way!
Make your cookie dough in advance. You can scoop them into balls and freeze them…super easy holiday baking! Just place the dough balls on a cookie sheet when you're ready to bake them and bake!
Use parchment paper for making anything with caramel in it!
My only baking tip is make more than you think you need! They seem to just disappear 🙂
Clean as you go! 🙂
https://twitter.com/myfolly/status/414675102916034561
I save time by prepping all ingredients before I start cooking or baking.
https://twitter.com/susan1215/status/414585568207462400
My tip is to make cookie dough ahead of time, then you can just bake them up at a later date.
A good tip for baking is to use ingredients at room temperature (for example butter) because it prevents the rising and then falling and crumbling of things, especially cakes and such.
My tip is for an alternative use for Pam. When getting kids ready for school on snowy days. Spray the inside of their rubber snow boots with PAM to make it much easier to put them on.
Parchment paper for cookie sheets. Makes clean up a breeze.