Cookies and Cream Fudge
Recipe Guy
Desserts | Party and Potluck | Fil-Am Fusion
Roughly crushed sandwich cookies give this white chocolate fudge dark, crunchy pockets instead of a uniform crumb. Sweetened condensed milk brings the mixture together on the stove, and a lined square pan turns a very rich batch into small, manageable pieces.
About This Recipe
This is a melt-and-chill fudge, not a boiled sugar candy that needs beating to set. White chocolate chips, condensed milk, and butter warm together over low heat, with constant stirring to keep the bottom moving. Vanilla and the cookies go in once the base is smooth.
Leave some recognizable cookie pieces when crushing; powder alone would blur the contrast. The parchment overhang is practical, too: it lets you lift the cold slab onto a board before cutting. A warm, clean knife helps separate the squares without dragging crumbs through every edge.
Ingredient Notes
Chocolate
Use good-quality chips or chopped bars. White chocolate versions need gentle heat because they scorch easily.
Condensed milk
Sweetened condensed milk gives quick fudge its structure and creamy texture.
Salt
A small amount of salt keeps the squares from tasting flat.
Cooking Notes
- Have the cookies crushed and the pan lined before heating the chocolate mixture. Once smooth, the base is ready for its additions and should not wait over the burner.
- Stir along the bottom and sides of the saucepan throughout melting. Stop heating once the mixture is smooth rather than continuing to cook it like a boiled fudge.
Cookies and Cream Fudge Recipe
A white chocolate cookies-and-cream fudge folded with crushed chocolate sandwich cookies.
Shopping List
- sweetened condensed milk
- chocolate
- butter
- vanilla
- salt
- 16 chocolate sandwich cookies
Ingredients
Base
- 3 cups white chocolate chips
- 1 can sweetened condensed milk, 14 ounces
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- 1/4 teaspoon fine salt
Flavor
- 16 chocolate sandwich cookies, roughly crushed
Finish
- Flaky salt, cookie crumbs, chopped nuts, or powder for topping, optional
- Parchment paper for lining the pan
Instructions
- Line an 8-inch square pan with parchment, leaving overhang.
- Combine chocolate, condensed milk, butter, and salt in a heavy saucepan.
- Warm over low heat, stirring constantly, until smooth.
- Stir in vanilla and the flavor ingredients.
- Spread into the prepared pan and smooth the top.
- Add any toppings while the fudge is still soft.
- Chill until firm.
- Lift out with parchment and cut into small squares with a warm knife.
Nutrition Estimate
Approximate values per square based on the listed ingredients and yield. Actual nutrition will vary by brand, exact portion size, and cooking changes.
Tips For The Best Cookies and Cream Fudge
- Use low heat: High heat can make fudge oily or grainy.
- Stir constantly: Condensed milk can scorch on the bottom of the pan.
- Chill fully: Clean squares need a firm set.
- Cut small: This style of fudge is rich, so bite-size pieces work best.
How To Serve And Store
Serve chilled or at cool room temperature. Store airtight in the refrigerator up to 2 weeks.
Common Questions
Can I microwave it?
Yes. Heat in short bursts and stir well between each one.
Can I freeze fudge?
Yes. Wrap tightly and freeze up to 2 months.
Why is it soft?
It may need more chilling or a little more chocolate next batch.
Can I use evaporated milk?
No. It will not set the same way.
Can evaporated milk replace the condensed milk in this fudge?
No. The formula relies on a fourteen-ounce can of sweetened condensed milk, not unsweetened evaporated milk. Swapping them changes both the sweetness and the consistency needed for the chilled slab.
How finely should I crush the sandwich cookies?
Aim for a mix of small chunks and crumbs, not a fine powder. Fold them into the smooth base gently so distinct cookie pieces remain visible when the fudge is cut.
