White Chocolate Cookies 'n Cream Fudge

“I tried this recently for a work party, and it was a hit, so I figured I'd share (it's a bit different than the other posted recipes I found here). Tastes like a Double Stuf Oreo, turned inside out. Cooking time includes 2 hours of chilling time.”
2hrs 23mins
4 lb

Ingredients Nutrition


  1. Grease a 9" square pan and line with aluminum foil, making sure to leave a big enough overhang so you can use it to lift the fudge out of the pan once firmed up.
  2. Combine the sugar, butter and evaporated milk in a medium heavy-bottomed saucepan. Cook over medium-high heat, stirring constantly, until mixture comes to a boil. Cook for 3 minutes, stirring constantly.
  3. Remove from the heat and add the white chips, marshmallow cream, 2 cups of crushed cookies and salt. Stir until the chips are completely melted.
  4. Pour fudge into the prepared pan and smooth out as needed. Sprinkle the remaining crushed cookies over the fudge, pressing the cookies into the fudge lightly. Cover pan and chill for about 2 hours, or until firm.
  5. Remove the solid fudge from the pan using the foil flaps. Peel foil away and cut fudge into small squares for serving.

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