No-bake stovetop candy • creamy vanilla base • 10 minutes hands-on
Warm vanilla fudge rippled with chunks of chocolate sandwich cookies—silky, sliceable, and made with simple pantry staples.
Why You’ll Love It
- Fast stovetop method: True Easy Cookies and Cream Fudge—melt, stir, pour, set.
- Ultra creamy texture: Marshmallow creme plus white chocolate gives that creamy vanilla fudge dessert finish.
- Cookie-studded in every bite: Big Oreo-style chunks satisfy chocolate sandwich cookies cravings.
- Customizable: Swirl in chocolate for a chocolate fudge marshmallow cream riff or color it blue for Cookie Monster fudge recipes fun.
- Budget-friendly: Short ingredient list fits cheap sweets recipes.
Ingredients (notes only)
Fudge Base
- White chocolate chips or chopped bars (melt smoothly; choose real cocoa butter for best set)
- Marshmallow creme (keeps texture creamy)
- Unsalted butter + evaporated milk (classic candy body)
- Granulated sugar, vanilla, fine sea salt
Mix-ins
- Chocolate sandwich cookies, roughly chopped (some crumbs welcome)
Step-by-Step Instructions
- Prep the pan: Line an 8×8-inch pan with parchment, leaving overhang for lifting.
- Warm the base: In a heavy saucepan, combine butter, sugar, evaporated milk; stir over medium heat until dissolved.
- Boil to soft-ball: Bring to a gentle rolling boil. Cook 4–5 minutes, stirring, or until 234–238°F (soft-ball stage).
- Stir smooth: Remove from heat. Stir in white chocolate until melted, then add marshmallow creme, vanilla, and salt until glossy.
- Fold cookies: Let mixture cool 2 minutes so cookies stay chunky; fold in chopped chocolate sandwich cookies.
- Pour & set: Spread in pan, sprinkle extra cookie crumbs on top. Let set at room temp 2–3 hours or chill 45–60 minutes.
- Slice: Lift out and cut into 36 squares with a warm, dry knife.
Pro Tips
- Real white chocolate = better set. Look for cocoa butter in the ingredients.
- Avoid graininess: Hit soft-ball stage and stir off heat; do not overheat the white chocolate.
- Thick swirls: Reserve ½ cup cookie chunks for the top so they stay visible.
- Clean cuts: Warm the knife under hot water, wipe between slices.
- Gift-ready: Wrap pieces in parchment and box—perfect fudge desserts for holidays.
Variations
- Chocolate Swirl: Melt ½ cup semisweet chips and marble over the surface for a chocolate fudge marshmallow cream look.
- Cookie Monster Fudge: Tint part of the base sky blue and swirl; top with extra cookie chunks.
- Double-Stuff Crunch: Mix in mini chocolate chips with the cookies for extra chocolate.
- Stovetop Classic: Skip cookies for pure creamy vanilla fudge squares.
How to Serve
Room-temperature squares on a parchment board; great on dessert trays, bake-sale boxes, or crumbled over vanilla ice cream.
Make Ahead & Storage
- Room temp: Airtight up to 1 week.
- Fridge: 2 weeks; bring to room temp before serving.
- Freeze: 3 months, double-wrapped; thaw overnight in the fridge.
FAQs
Can I use condensed milk instead of the syrup step?
Yes—swap butter, sugar, and evaporated milk for 1 can sweetened condensed milk plus 2 Tbsp butter; melt with white chocolate, then add marshmallow creme.
Why didn’t the fudge set?
White chocolate overheated or syrup undercooked. Use real white chocolate and reach soft-ball 234–238°F before stirring in chips.
Can I make this in the microwave?
Yes—microwave white chocolate + butter + condensed milk in 20-second bursts until melted, then stir in marshmallow creme and cookies; spread and set.
Simple Nutrition (estimate per piece, 1/36 pan)
Calories 165 • Carbs 22g • Fat 8g • Protein 2g • Sugar 20g • Sodium 55mg
Cookies and Cream Fudge
Silky vanilla fudge packed with chocolate sandwich cookies. Quick stovetop method with marshmallow creme for a creamy set—no bake and party-ready.
Ingredients
- 6 tbsp unsalted butter (85 g)
- 1.75 cups granulated sugar (350 g)
- 0.66 cup evaporated milk (160 ml)
- 12 oz white chocolate chips or chopped bars (340 g)
- 7 oz marshmallow creme (200 g)
- 1.5 tsp vanilla extract
- 0.25 tsp fine sea salt
- 18–20 chocolate sandwich cookies, chopped (≈2½ cups), plus crumbs for topping
Equipment
- 3-qt heavy saucepan
- candy thermometer
- Parchment paper
- Wooden spoon
- 8×8-inch pan
Method
- Line an 8×8-inch pan with parchment, leaving overhang for lifting later.
- In a heavy saucepan, combine butter, sugar, and evaporated milk. Bring to a boil over medium heat; cook 4–5 minutes to 234–238°F, stirring.
- Remove from heat; stir in white chocolate until melted. Add marshmallow creme, vanilla, and salt; mix until smooth.
- Cool mixture 2 minutes. Fold in chopped cookies gently.
- Spread mixture into prepared pan, sprinkle extra cookie crumbs on top, and level. Let set 2–3 hours until firm.
- Lift fudge from pan using parchment overhang. Slice into 36 squares.
Nutrition
Calories: 165kcalCarbohydrates: 22gProtein: 2gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 10mgSodium: 55mgPotassium: 70mgFiber: 1gSugar: 21gVitamin A: 100IUCalcium: 40mgIron: 0.6mg
Notes
Microwave option: Melt 2 cups white chocolate + 2 Tbsp butter + 1 can condensed milk on 50% power in bursts, stir in marshmallow creme and cookies, spread and set. Blue swirl: Tint ¼ of the fudge blue and marble for Cookie Monster style. Double batch: Use a 9×13 pan, increase boil time slightly. All-chocolate version: Replace white chocolate with semisweet chips for a darker fudge flavor. Equipment: 3-qt heavy saucepan, parchment, candy thermometer.
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