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.
freeze any leftovers to make simple time saving lunches the rest of the week.
Have all your supplies ready, prep as much as you can ahead of it and clean as you go to avoid a huge mess 🙂
I clean as I go while baking
My tip is to prepare the ingredients ahead of time before cooking and baking!
plan and prep the night before – key to success! Use Pam for all of my baking needs – cookies and cupcakes!!
tvollowitz at aol dot com
I use pam on all my baking tins for easy clean up.
Make sure to prep food early that way it is ready to go when you want to cook it .
http://twitter.com/MrsMChappell/status/417070795643703296
Tweet
mrsmchappell at gmail dot com
I keep my best recipes in a spreadsheet so I can easily check for ingredients and make shopping lists. Thanks for the chance to win!
mrsmchappell at gmail dot com
pay attention when measuring ingredients, my sis doesn't and wonders why nothing ever comes out right
https://twitter.com/klp1965/status/417053763279405056
Tweet https://twitter.com/JalapenoMama/status/417053073589432320
When you cover casseroles and other baked dishes, spray the foil with PAM No-Stick Cooking Spray. This will prevent cheese or other ingredients from sticking to the foil.
I spray all pans with Pan before using for an easy clean up.
Thank you.
https://twitter.com/purplelover04/status/417039779146891265
my tip is to pre pour and measure ingridients
i tips is less or more if u cook to much then u never really get to taste the food
My tip is to use left over Holiday ham to add to split pea soup.
Tweeted: https://twitter.com/rosannepm/status/417033126234177536
I keep all the supplies near my Kitchen Aid blender above it