I have been wanting to make Cookies & Cream Fudge for several months now and I finally made some yesterday evening. This fudge is perfect! It isn't painfully sweet like a lot of fudge I have tried and it has a nice firm, but soft texture. It's the perfect fudge, in my opinion. If you are a fan of cookies 'n' cream flavors, or like white chocolate and/or Oreo cookies, you will go crazy over this fudge.
And what makes the fudge even better is the fact that it is laughably easy to make and only requires a few ingredients. I am always drawn to the sinfully thick slices of fudge you find at fudge shops, but I am turned off by spending $5 or more for a single slice of fudge when you can easily make a huge batch for less. Seriously folks, you have got to try this recipe. I poured mine into an 8x4'' loaf pan which yielded deliciously tall slices, just like your favorite fudge shop. Here I have cut each slice into three pieces for a more manageable bite. I served these up to the hubby and some of his friends and they were quickly devoured!
Cookies & Cream Fudge
adapted slightly from All Recipes
yields 2 1/2 lbs of deliciousness
18 ounces Nestle white chocolate chips (about 3 cups)
1 (14 ounce) can Eagle Brand sweetened condensed milk
1/8 teaspoon salt
1/4 teaspoon pure vanilla extract
3 cups coarsely broken Oreo cookies (about half of a 1 lb. 2 oz. package)
Line an 8x4'' loaf pan with aluminum foil and spray with a non-stick spray. Alternatively, you can also use an 8-inch square pan.
Break Oreo cookies into 4 to 6 pieces gently with hands and set aside. You want coarsely broken cookies as small bits with crumbs will turn your fudge gray and result in a grainy texture.
In a heavy saucepan over low heat, melt white chocolate chips, sweetened condensed milk, salt and vanilla extract, stirring constantly. Once the white chocolate chips have melted completely, remove from heat and gently fold in the crushed cookies until well incorporated.
Spread the fudge evenly into your lined pan. Chill until firm, at least 2 hours, before cutting.
Lift fudge from your pan and gently peel off the foil. Cut fudge into 12 thick slices. Each slice can be left whole or cut into 2 or 3 smaller pieces. Store the fudge, covered in the refrigerator.