Four ingredients, five minutes, several agonizing hours of waiting for this to set, and you have fudge. Delicious, creamy, loaded with cookies, fudge. Fudgey fudge fudge fudge fudge.
You’ll even have extra sandwich cookies for eating, and forgetting to include in your photo shoot. You’ll replace them instead with a glittery purple takeout box and all will be right with the world. And you’ll still have fudge, which is really the most important thing anyway.
I couldn’t believe how easy this was to make! I did complicate things slightly by using a double boiler so I could take pretty pictures for you, but you can totally use the microwave and save a few minutes. And you don’t have to cut the final product into cutesy little hearts to top adorable pink-striped paper straws, squares are just fine, but fudge pops are pretty and if they make you smile, go for it. They made me happy and left me with little scraps to eat, which made me happier.
This fudge is incredible! So so good and not too sweet thanks to a secret ingredient you may not believe… cream cheese! The tartness in the cream cheese helps temper some of the sweetness in the condensed milk and white chocolate. Both are super sweet on their own, and together it can be overwhelming without something to add a little balance. The cream cheese isn’t noticeable at all in the final product, and I think it actually helps keep the fudge really nice and creamy.
When I made the recipe, I used just a pound of chocolate, and the fudge set enough that I was able to cut it as you can see in the photos, but since I personally prefer something a bit more sturdy, I would add a little additional more chocolate next time to the recipe and so the instructions below are adjusted accordingly.
As for what kind of chocolate to use… I recommend a couverture chocolate. Couverture chocolate is baking and melting chocolate that doesn’t have a coating like chocolate chips and isn’t a candy coating compound like candy melts. It is designed for making ganache and other chocolate confections. You can typically find it in the baking section of your grocery store in either chunks you’ll have to chop, or convenient discs or pellets that you don’t. Can you guess which one I look for? 😉 In a pinch, chips or even white chocolate candy bars could work, but since the chocolate is the star in fudge, the better quality chocolate you use, the better the final product. For this fudge, I used Guittard chocolate.*
Store your fudge in the refrigerator up to one week, if it lasts that long!
*This is not sponsored, Guittard is just one of my preferred brands as someone who is selective about my chocolate.
- 1 lb 2 ounces white chocolate (18 ounces)
- 14 ounces sweetened condensed milk
- 2 ounces cream cheese
- 3 cups chopped chocolate sandwich cookies
- Line a 9x11" pan with aluminum foil and set aside.
- Pour all ingredients except the chopped cookies in a double boiler and melt over medium heat 5-10 minutes, stirring frequently, until smooth.
- Place all ingredients except chopped cookies in a large microwave safe bowl and microwave at 50% power for 1 minute. Stir. Continue microwaving at 30 second intervals (50% power), until fully melted and smooth.
- After the first three ingredients have been melted together using your preferred method, add the chopped cookies to the mixture and stir until distributed evenly.
- Pour the warm fudge into your prepared pan and smooth, pressing into the corners to create an even sheet.
- Allow to set 4-6 hours in the refrigerator before removing from the pan and cutting with cutters or a knife. To remove from the pan, simply lift the aluminum foil, place on a cutting board, and peel the foil away from the fudge