This easy and creamy double chocolate Oreo fudge recipe is a tasty make-ahead candy treat! This simple marshmallow fluff fudge recipe comes together quickly and tastes amazing!
I have a friend I made in college who has become family. Family right down to the “I should probably call her more often than I do” feelings of guilt. My kids call her Aunt Liz and love it when she comes to visit! You can thank her for this recipe.
Well, you can thank her and the recipe on the jar of marshmallow creme (marshmallow fluff).
As one of their holiday traditions, Liz and her mom make fudge! One year, we were the lucky recipient of a mini loaf tin of fudge.
We were driving home from a trip to see family and Liz text me she sent a present. I spied the box sitting by our garage, illuminated by our headlights as we pulled up.
As soon as possible, I opened the box. I was curious. And inside was a wrapped mini loaf tin of homemade chocolate fudge. We cut right in. It was SO GOOD!
The fudge was creamy, with just the right amount of chocolate, but wasn’t too sweet. I thanked her for it and my family enjoyed it thoroughly over the next week.
When she visited a few months later, I asked her about the fudge recipe. She laughed and told me it’s just the one off the marshmallow fluff container!
So you know what had to happen, right? I started using the same recipe, haha.
I do add a little salt, and get creative with the mix-ins. This year, my kids have been really into sandwich cookies – Oreos, Trader Joe’s Joe-Joe’s, etc. So that’s what we used.
This particular combination is our favorite this year. Double Chocolate Oreo fudge had to be shared! It’s double chocolate because it’s chocolate fudge with chocolate sandwich cookies.
How to make Double Chocolate Oreo Fudge
The fudge making process is easy. You cook most of the ingredients in a pot, use a timer or a candy thermometer to track progress. Don’t walk away! You’ll be stirring constantly during cooking.
You’ll stir more as you melt in the chocolate and marshmallow fluff.
Pour half the mixture into your prepared pan and add half your chopped cookies. It looks pretty and everyone loves cookie pieces in the fudge!
Pour the other half of the fudge over your first layer of cookie pieces. Top with the remaining cookie pieces for a pretty top layer. Allow to set.
Then, at this point, you can slice the fudge and package it for serving or gifting.
You can also wrap portions and freeze for later! Fudge can be frozen for up to a month with little impact on texture.
What if I don’t have marshmallow fluff?
I see you, late night bakers searching for answers. Me too, haha.
If you don’t have marshmallow creme/fluff but have mini marshmallows and corn syrup, you’re set!
Use 4 1/2 cups of mini marshmallows and 2 teaspoons of light corn syrup to substitute for a 7-ounce jar of marshmallow fluff. If you only have large marshmallows, count out 32.
You may need to stir just a little longer to make sure all the mini marshmallows melt into the fudge mixture.
Only have big marshmallows on hand? I would cut them down to about mini marshmallow size. It’s a sticky job, but will make melting so much faster! You don’t want the fudge to start setting up before the marshmallows melt.
Storing Double Chocolate Oreo Fudge
Fudge is a great make-ahead candy recipe, especially for the holidays. It ships well, doesn’t require refrigeration, and has a long shelf life.
Here’s the thing, it’s not something you can leave out indefinitely either. The texture is best in the first week or two. After that, it can get a little grainy.
To keep your fudge fresh as long as possible, store in an airtight container. Cut the fudge when you are ready to package and serve. The less surface area exposed to air, the longer it lasts.
A few final recipe notes…
Of course, as with any recipe, feel free to get creative! I think adding some festive sprinkles is always a wonderful idea. Red and green for Christmas, hearts or pink jimmies for Valentine’s Day, pastel rounds for Easter; all lovely options!
Using mint or peppermint sandwich cookies for a mint chocolate fudge is also absolutely delicious! We haven’t tried any variations beyond classic and mint, but can you really go wrong here?
I hope you love this recipe, darlings! Maybe share some with friends, framily, or family.
Cherish your people, darlings. Love them big, because our relationships are a gift to be treasured. ❤
Happy candy making!
- 3 cups granulated sugar
- 3/4 cup unsalted butter
- 1 5-ounce can evaporated milk
- 1/8 teaspoon salt
- 12 ounces semi-sweet or bittersweet chocolate
- 1 7-ounce jar marshmallow creme/ marshmallow fluff
- 1 cup chopped chocolate sandwich cookies (see notes)
- 1 teaspoon vanilla extract
- Line an 8-inch square pan with aluminum foil. Leave a bit extending up either side of the pan to provide "handles" to help you lift out the fudge once it's set.
- Chop your cookies if you haven't already and have them nearby. You need to work quickly when pouring the fudge into the pan, so it's best to have all ingredients at hand.
- In a 3 or 4-quart saucepan stir together the evaporated milk, sugar, salt, and butter.
- Place over medium heat and stir constantly until the butter melts and sugar dissolves.
- At this point, cook an additional 4 minutes, stirring constantly. If using a candy thermometer, cook until the mixture reaches 234 F.
- Remove from the heat and add the chocolate and marshmallow fluff. Stir using a wooden spoon or spatula until the chocolate and marshmallow creme has completely melted.
- Pour half the fudge mixture into the prepared pan and top with half the cookie chunks.
- Pour the remaining fudge mixture over the cookie chunks. Smooth quickly to make sure the fudge is evenly distributed and top with the remaining cookie crumbs. If the fudge has started to set a bit, gently press down any of the cookie chunks that don't settle naturally into the candy.
- Allow the fudge to cool completely for at least one hour at room temperature. You can also refrigerate for 30 minutes to set completely.
- Once the fudge has completely set, cut it into portions, and enjoy!
- Fudge can be stored in an airtight container at room temperature up to a week, refrigerated up to 3 weeks, or wrapped tightly and frozen up to 2 months.
- This is about 8-10 cookies. You can really go wrong here and the measurement doesn't have to be exact.
- If you use salted butter you can omit the pinch of salt.
- To make this fudge extra festive, add a tablespoon or two of sprinkles to the top of the fudge.
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