Yes folks this is FUDGE! As in candy- confections!
I have never been a really great fudge maker.
I can’t explain why. Perhaps I over-think it, because fudge should be easy to make.
But whenever I have attempted to make the real deal candy thermometer versions, I have often been left with blobs of lumpy sugar-y crystallized masses of inedible – just bleck!
So I have resigned myself to the quick-y versions. The marshmallow fluff type versions, like this one I am about to share.
I adapted this recipe from the Lady Behind The Curtain Pecan Cheesecake Fudge Recipe
and basically turned mine into an Oreo Cheesecake Fudge instead.
Finally a fudge worth talking about!
Not only did this recipe turn out right- but it turned out AWESOME!
Just don’t be fooled that this is some kind of dessert that can be eaten with a fork. (But if you do…I won’t tell!)
Fudge is a candy, it is very sweet~after all, it is pure sugar!
Little bite sized pieces are perfect to satisfy that sweet tooth!
I love to add chunks of fudge to my Christmas Cookie platters just to change up that cookie exchange!
For this recipe, I poured it into a round cake pan since my thought was to give out wedges of this fudge for homemade gifts, wrapped neatly in little party bags!
But you can make it the traditional way in a square 8″X8″ pan then cut the fudge into bite sized pieces to add to your holiday dessert platters.
You will see that this recipe also includes a “crust” since we are playing off the whole “cheesecake” idea.
You can feel free to skip that step and this recipe just got even easier!
But for those who want to do the entire process, you won’t be sorry.
Ooey-gooey Oreo Crust to crunch into with each and every bite! Yummm!
I will list the recipes separate to avoid confusion so for all you “crusties”! Follow me!
For the “non- crusties”~ skip to the fudge filling recipe below this one.
- Oreo Cookies 12
- Unsalted Butter 8 Tablespoons (113g)
- Light Brown Sugar ½ cup (105g)
- Sweetened Condensed Milk ⅔ cup (210g)
- Twist the oreos to separate the halves then layer them in the foil lined pan.
- In a heavy bottom saucepot combine the butter and brown sugar over high heat stirring to melt
- Allow it to come to a full rolling boil
- Once it has boiled continue cooking for 2 minutes.
- After 2 minutes add the sweetened condensed milk and stir to combine.
- Pour over the oreos in the pan
- Bake at 425°F for 12 minutes.
- Cool while you prepare the fudge recipe below
I used Sugar Free Jell-O so my boxes were 1 ounce each! The normal weight of a normal box of Jell-O instant pudding is more like 3 ounces! So just pay attention to what you are buying!
- White Chocolate Chips 3 cups (500g)
- Unsalted Butter 1½ tablespoons (21g)
- Sweetened Condensed Milk 1 cup (315g)
- Salt ¾ teaspoon
- Mini Marshmallows 2 cups (196g)
- Jell-O Instant pudding Mix CHEESECAKE FLAVOR~3~ 1ounce boxes of SUGAR FREE
- Oreo Cookies 8
- In a 6Qt heavy bottom sauce pot combine the white chocolate chips, sweetened condensed milk, butter, salt and the dry pudding mix
- Heat over medium to high stirring constantly to melt evenly
- Once it is all melted and smooth, add the mini marshmallows
- Stir to melt
- Add the crushed Oreos and mix well.
- Pour hot fudge into prepared crust or if omitting the crust, pour directly into the foil lined pan.
- Cool completely then refrigerate at least 2 hours or overnight.
- Cut into desired portions
Store at room temperature in an airtight container for up to 2 weeks
You may store it in the refrigerator for up to 2 months wrapped well to avoid drying out