Cookies & Cream Fudge
Last summer I was inspired to develop some fun fudge flavors and I was struck with the idea of creating fudges in ice cream flavors. The first flavor to come to mind was Cookies and Cream Fudge. This no-bake recipe can be made in less than 30 minutes and no candy thermometer is needed!
Why this recipe works
This no-bake recipe is super easy to make, and can be prepped in no time at all. This fudge is soft and creamy while still holding its shape when cut into cubes. And this popular flavor is widely loved so is perfect for sharing or gifting!
The recipe also is nut-free and gluten free, depending on your choice of cookie.
Ingredients and notes
Vanilla Melts – You do not want to use white chocolate here. The vanilla gives it the creamy flavor. The melts also give the fudge structure so that it holds it shape when it’s cut.
Marshmallow Fluff – This gives the fudge a soft and smooth texture, making it easy to cut.
Oreos – I used Oreos for the cookie part of cookies & cream, but you can use any cookie that excites you! This would be delicious with a Chips Ahoy or even a homemade cookie!
How to make this recipe
Prepare your pan
You’ll want to use an 8×8 pan and line it either with wax paper, wax side up, or non-stick foil, non-stick side up.
Line the bottom of the lined pan with broken Oreos. I used somewhere between 7-10 Oreos for this. You can use as many or as few as you want. I like to keep them in a single layer, but cover the full bottom of the pan!
Put chopped candy coating and marshmallow cream into a mixing bowl and set aside.
Boil the mixture of sugar, cream, butter, and salt over medium heat. Bring to a boil and boil for 5 minutes, stirring constantly.
Pour the hot mixture over the candy coating and marshmallow, which will melt from the heat of the mixture.
Beat the mixture until smooth.
Pour the mixture over the Oreos lining the bottom of the pan.
Break the remaining Oreos over top of the mixture, pressing them in.
Refrigerate until set. I usually refrigerate for about 4 hours.
I use a handheld electric mixer to beat the mixture when I pour the heated ingredients over the candy melts and marshmallow. It’s much faster than hand mixing and helps ensure the mixture gets smooth. Stirring by hand works, too, if you don’t have an electric mixer.
For this recipe, beating the fudge helps make the mixture smooth. If you skip this step, you would probably have chunks of candy melts in your completed fudge.
I would not suggest this substitution in this recipe. The brown sugar would change the color and the flavor of this fudge, and we want this fudge to have the creamy taste and bright white color of cookies and cream!
Tips & Tricks
- When lining your pan with wax paper, if the paper Is too big for the pan and not staying in place, use binder clips on the sides of the pan to hold the paper in place.
- When pouring the hot mixture over the melts and marshmallow, let them sit for a minute or two before mixing to let the melts melt a bit. This will help the mixture to combine more smoothly.
Did you try this recipe? Review and comment below, and share a photo on Instagram and tag @flourdeliz!
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Cookies & Cream Fudge
- 8×8 pan
- Heat-proof mixing bowl
- Handheld mixer or a whisk, if you have one. If not, a spoon or spatula will work.
- 7 oz container Marshmallow Fluff about 2 cups
- 12 oz vanilla candy melts about 2 cups (chopped candy coating works too!)
- 1 1/2 cups sugar
- 3/4 cup cream
- 1 1/2 sticks butter
- 1/2 teaspoon Kosher salt Diamond Crystal
- 16-20 Oreos plus more for snacking!
- Line an 8×8 pan with wax paper, wax side up.
- Break 7-8 Oreos and cover the bottom of the lined pan with them.
- Put candy melts and Marshmallow Fluff into a heat-proof mixing bowl and set aside.
- In a large saucepan over medium-high heat combine sugar, cream, butter, and salt.
- Bring to a boil and boil for 5 minutes, stirring constantly.
- Pour the hot mixture over the marshmallow and candy coating.
- Beat with electric mixer until smooth.
- Pour into lined pan over broken Oreos.
- Break more Oreos on top, pressing the cookie into the mixture.
- Refrigerate for 4 hours, then cut into cubes and serve.
This recipe was originally posted in June 2017 and has been updated with an improved recipe, new photos, and additional information about the recipe.