Easy White Chocolate Oreo Fudge
This shortcut oreo fudge is so easy to make, doesn't need a thermometer and takes just four ingredients to make the creamiest fudge for the holidays!
Ingredients
- 6 cups white chocolate chips
- 2 cans (14oz) condensed milk (NOT evaporated) (NOT evaporated)
- 1 tsp vanilla extract
- 40 regular Oreos
Instructions
- Line a 9x13 baking dish with parchment paper, making sure it goes up all sides.
- Chop your Oreos in to good size pieces.
- In a large non-stick stock pot, add the white chocolate chips and the condensed milk.
- Stir over medium heat until everything is creamy and completely melted.
- Remove from the heat and stir in the vanilla extract.
- Stir in about 2/3 of your Oreo pieces.
- Pour the fudge in to the parchment lined baking dish and use an offset spatula to quickly even it out from corner to corner.
- Sprinkle the remaining 1/3 of the Oreo pieces over the top and press down gently.
- Leave on the counter until it is room temperature, then place in the refrigerator until it's firm and ready to slice. (I usually leave mine overnight.)
- Slice in to bite size pieces and serve!
Notes
A couple of tips for this recipe:
- Line your baking dish with parchment paper. This makes it much easier to remove the fudge and cut it in to bite size pieces!
- The quality of white baking chips you use in this recipe will make a difference to your final product. I love Trader Joes white chocolate chips for this recipe because they have cocoa butter in them making them true white chocolate, but are still good value! However, if you can't find them, Guittard or Ghirardelli make good quality substitutes. (Target's Good & Gather white baking morsels are another surprisingly good quality chip.)
- Don't chop your Oreos too finely. I like to cut each Oreo in to about 4-6 pieces with a sharp knife. I also do not scrape in the Oreos off the cutting board, I scoop them up with my hands, leaving the Oreo dust on the cutting board and out of the fudge so it looks as clean as possible!