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.
I make desserts the day before events so there's no rush.
I try to prepare as much as I can the night before—less chopping the next day.
Use PAM to grease your sheet,
My biggest time saving is cleaning as things are cooking (or I am waiting for the oven to preheat) that way I have less to clean later on.
get everything laid out before you start
My best tip is to get help! I always love having someone prep for me.
I tweeted: https://twitter.com/peg42/status/417141544924106753
Thanks so much.
We love to make scrambled eggs in the microwave. They come out so fluffy. But, make sure to use Pam cooking spray to help the eggs slide out and clean up is so easy.
I have others in the household help out in the kitchen to reduce the stress from cooking and baking. It’s all about teamwork. 🙂
That looks amazing! My fave tip is buy in bulk, you never know when you'll need to make more than expected.
Tweet! https://twitter.com/mya98604/status/417106235473661952
My favorite tip is getting all ingredients out and ready.
https://twitter.com/mgoss123/status/417105179226275841
Check your ovens temp. for perfect baking.
Do as much as possible in advance and freeze it, leaving more time as the holiday gets closer.
Have all ingredients out before you start!
tweet
https://twitter.com/eswright18/status/417093765707210752
My tip: I shell pecans and walnuts all year long and freeze them. For holiday baking I just grab a bag from the freezer. Saves time and saves a lot of money by not having to buy shelled nuts at Christmas time.
I tweeted:
https://twitter.com/lolaviolets2010/status/417090068847656960
lola_violets_2010{AT}yahoo{DOT}com
This looks so yummy. I'm going to try this recipe out. And my tip is to do prep work and plan ahead.
Thank you for the chance to win!
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