Oreo Cookie Fudge

There are a lot of things we look forward to during the holiday season, but I think the number one thing is the fudge! Our mom always made the best fudge, and this one tops the charts! This Oreo Cookie Fudge is perfect to take to your neighbors this holiday season, or to any party!

We have so many delicious fudge recipes on Six Sisters Stuff. You’ll definitely want to try our easy and delicious Orange Creamsicle Fudge.

Serves: 20

Oreo Cookie Fudge

1 hr, 15 Prep Time

1 hr, 15 Total Time

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  • 3 cups of sugar
  • 3/4 cup butter
  • 5 ounce can evaporated milk
  • 1 (12 ounce) package milk chocolate chips
  • 7 ounces marshmallow creme
  • 1 teaspoon vanilla
  • 12 Oreo cookies, broken into pieces
  • 8 Oreo cookies, finely crushed


  1. Line a 9x9-inch square pan with foil, sprayed lightly with nonstick cooking spray.
  2. Break 12 Oreos into bite sized pieces.
  3. Finely chop the other 8 Oreo cookies into crumbs. 
  4. In a large saucepan bring the sugar, butter and evaporated milk to a full rolling boil over medium heat, stirring constantly. Boil for 4 minutes or until 234 degrees Fahrenheit on your candy thermometer, stirring constantly.
  5. Remove from heat and add vanilla, chocolate chips, crushed Oreo crumbs, and marshmallow creme. Stir until well blended and chocolate chips are melted.
  6. Pour into prepared pan and smooth stop with spatula. Sprinkle broken Oreos on top. Use hand or spatula to push Oreos gently into fudge.
  7. Cover and chill for at least one hour until firm.
  8. Store in fridge in airtight container for up to 3 days.



45 cal


2 g


5 g


2 g
Click Here For Full Nutrition, Exchanges, and My Plate Info

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Comment on this Recipe

6 Responses to “Oreo Cookie Fudge”

  1. I made this fudge yesterday for my daughter's birthday and it turned out terrible! It is so grainy! I followed the instructions exactly............any ideas what may have gone wrong? We were so sad and frustrated at the waste of all of those expensive ingredients!
    • I read some reasons on the internet why some fudge goes grainy. One was you have to be sure you use pure cane sugar, such as C & H. Some store brands are not pure cane. Another tip: Once the fudge reaches 240 degrees F/115 degrees C (the "soft-ball" stage), do not stir it or even shake the pan until it has cooled to about 110 degrees F/43 degrees C. When pouring the fudge from the saucepan to the serving pan, don't scrape the sides or bottom of saucepan or you may introduce unwanted sugar crystals into your finished fudge. For first-time candy makers, look for recipes that call for corn syrup, marshmallows, or marshmallow crème: these ingredients prevent crystallization of sugar into large granules, so the texture of the fudge will remain smooth. Recipes using cream or evaporated milk are less likely to curdle than regular milk.

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