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By:April WoodsOn: • This post may contain affiliate links. Please read my disclosure policy.
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This simple cookies and cream fudge recipe is only three ingredients and comes together in a matter of minutes! No one will ever know it was so easy!
Cookies and Cream Fudge. You know how I know it’s really really freaking good? I don’t even like white chocolate and I still ate (and ENJOYED!) half the batch.It’s another one of the cheater fudges that everyone will rave about and you can snicker to yourself over how simple it was.
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Cookies and Cream Fudge
Cookies and Cream Fudge Recipe
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Cookies and Cream Fudge Ingredients
White chocolate chips
Classic white icing
Double stuffed Oreos
How Do You Make Cookies and Cream Fudge
⭐ First, melt chocolate chips on the stove top or in the microwave.
⭐ Then, stir in icing and cookie pieces.
⭐ Finally, pour fudge into a parchment lined loaf pan and refrigerate to set for one hour.
More Fudge Recipes
S’mores Fudge
Grasshopper Fudge
Butterscotch Fudge
Oreo Fudge
Strawberry and Dark Chocolate Fudge
Butterscotch Fudge Blondies
Suggested Tools
Rubber spatula– Make sure to mix well and scrape the sides down so you don’t leave any fudgey goodness behind!
April is an expert foodie and consummate traveler who has honed the craft of developing simple delicious recipes and finding fun places to explore! You can find her content featured on MSN, Huffington Post, News 6, BuzzFeed, and more! (read more...)
We are making this…again! As if two pans weren't enough, now the kids (and hubby) want more… Haha, and no gifting to neighbors this time. Thanks, April. I'm a foodie that is really loving your page, love the hearty meals I can feed my giant crew, and will support your cooking book, gift it for the holidays (I wish it were a paperback or hardback), and buy more LuLaRoe (even though I swore I wouldn't to my hubby ever again). Thanks, April 🙂
Reply
Taylorsays
So easy and delicious! Anything with Oreos and only 3 ingredients is my kind of recipe!
Reply
Kristynsays
Two of my favorites..fudge & cookies and cream! Love that it doesn’t require a lot of ingredients & super easy to make!
Once a seed crystal forms, it grows bigger and bigger as the fudge cools. A lot of big crystals in fudge makes it grainy. By letting the fudge cool without stirring, you avoid creating seed crystals.
How can you fix soft fudge? Put it in a microwave safe bowl that is large enough that it won't boil over.Reheat it to the boiling point and cook for about 3 more minutes. Then you can beat some powdered sugar into it if this doesn't make it set.
Once the fudge reaches soft-ball stage on the candy thermometer, remove from the heat and let the temperature drop to 110°F. Keep that spoon or spatula out of the pot until this happens. If you stir too early in the process, you'll make the sugar crystals too big and end up with grainy fudge.
How do you fix fudge that is too soft? Bring the fudge back to a boil with 1–2 US tbsp (15–30 ml) of cream. If your fudge is soft or runny, it probably didn't come up to a high enough temperature while it was cooking. Put it back into the saucepan and add 1–2 US tbsp (15–30 ml) of 35% fat whipping cream.
Too little time and the water won't evaporate, causing the fudge to be soft. Conversely, cook it too long and fudge won't contain enough water, making it hard with a dry, crumbly texture.
How can you fix soft fudge? Put it in a microwave safe bowl that is large enough that it won't boil over. Reheat it to the boiling point and cook for about 3 more minutes. Then you can beat some powdered sugar into it if this doesn't make it set.
Using a clean spoon, carefully take a little of the syrup and drop it into the bowl of cold water. Leave to cool for a moment then pick up the ball of syrup. If it's pliable, sticky and can be moulded in your fingers easily, it has reached the soft ball stage and the syrup can be used to make fudge and marzipan.
My advice to you is to just pour it in a jar, call it something else delicious, and pretend you meant for it to be that way. The nice thing about my “failed” fudge is that it tastes absolutely delicious! A spoonful of the delectable treat will make you want for more.
Confectionery experiments have shown that the ideal cooking temperature for fudge is around 114 to 115 °C (237 to 239 °F). The cooking is intended to evaporate a part of the liquid and concentrate the sugar.
The most common culprit behind unset fudge is inaccurate temperature control. If the sugar mixture hasn't reached the correct temperature, your fudge won't set. Ensure you use a reliable candy thermometer and follow temperature guidelines meticulously to achieve the desired consistency.
Let the fudge rest at room temperature for 15 minutes before placing in the refrigerator, uncovered. Refrigerate until the fudge is firm, about 2-3 hours (or overnight), before slicing and serving.
Don't panic if your fudge is grainy, nothing is lost it just requires some more work. Pop the grainy fudge back into the pan along with some water and a little cream and melt the fudge back down to a liquid and re-boil it to temperature.
Cream of tartar is used in caramel sauces and fudge to help prevent the sugar from crystallizing while cooking. It also prevents cooling sugars from forming brittle crystals, this is why it's the secret ingredient in snickerdoodles!
Allow the fudge mixture to rest until the temperature registers between 150°-160°. Once the desired temperature is reached, beat the ever-loving stuffing out of the fudge. Two to three minutes of hardcore mixing (by hand).
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