This EASY foolproof white chocolate fudge recipe is perfect for Christmas and holiday parties!! A double dose of white chocolate with an Oreo Cookie crust for the WIN!!
Prep Time25 minutesmins
Cooling Time2 hourshrs
Total Time2 hourshrs25 minutesmins
Course: Fudge
Cuisine: American
Keyword: marshmallow fluff fudge, white chocolate fudge, white fudge best fudge recipe
Servings: 9servings
Calories: 1064kcal
Author: Averie Sunshine
Ingredients
Crust
25Oreo Cookiesyou don’t need to remove the filling
5tablespoonsunsalted buttermelted
Filling
3cupswhite chocolate chips
one 14-ounce can sweetened condensed milk
2tablespoonsunsalted butter
one 3.3 to 3.5-ounce box white chocolate flavored instant pudding mixvanilla may be substituted if necessary
one 7-ounce jar marshmallow creme
Topping
Holiday-colored sprinklesto taste
Instructions
Line an 8×8-inch or 9×9-inch baking pan with aluminum foil and spray with cooking spray; set aside. Note – I made the fudge in an 8×8-inch pan and it’s very thick/tall. For fudge that’s not as thick, use a 9×9-inch pan which is what I’ll do next time.
Crust
To the canister of a food processor fitted with the S-blade, add the Oreos and mix on high speed until you have fine cookie crumbs.
Add the butter and mix on high speed until combined.
Turn crumbs out into prepared pan and hard-pack them with a spatula to form and even crust layer; set aside. Optionally, bake in a 350F oven for 10 minutes to help crust set better and not be as crumbly as the no-bake method.
Filling
To a large, saucepan add the white chocolate chips, sweetened condensed milk, butter, and cook and stir over medium heat until the white chocolate chips are melted and the mixture is smooth; stir nearly constantly and be patient because white chocolate chips can be resistant to melting.
Add the pudding mix and stir until combined.
Turn the heat to low, add the marshmallow creme, and stir continuously to combine, about 1 minute (your shoulder will be burning because mixture is very thick). Remove from the heat and immediately pour the mixture over the prepared crust.
Topping
Top with sprinkles and place pan in the fridge to set up, at least 2 hours or until set and firm. Fudge needs to be refrigerated and will keep airtight in the fridge for up to 1 week or in the freezer for up to 2 months.