Oreo Milkshake Fudge
This Oreo Milkshake Fudge tastes like a frozen cookies-and-cream milkshake in dense, creamy fudge form. It’s ultra-smooth, lightly vanilla-forward, and packed with crunchy Oreo pieces—no candy thermometer needed.
Servings 36 small fudge squares
Calories 115kcal
Cost $10 for entire recipe
Equipment
- 8×8 inch baking pan
- Parchment paper
- Medium saucepan
- Silicone spatula or wooden spoon
- Measuring cups and spoons
- Sharp knife (for slicing)
Ingredients
- 3 cups white chocolate chips
- 1 14 oz can sweetened condensed milk
- ¼ cup heavy cream for a milkshake-like creaminess
- 2 tablespoons unsalted butter
- 1½ teaspoons vanilla extract
- 16 Oreo cookies roughly chopped (about 1½ cups)
- Pinch of salt optional, balances sweetness
Instructions
Prep the pan
- Line an 8×8-inch pan with parchment paper, leaving overhang for easy lifting.
Melt the base
- In a saucepan over low heat, combine white chocolate chips, sweetened condensed milk, heavy cream, and butter. Stir constantly until completely smooth and glossy.
Flavor it
- Remove from heat. Stir in vanilla extract and salt (if using).
Fold in Oreos
- Gently fold in chopped Oreo cookies, reserving a small handful for topping if desired.
Set the fudge
- Pour into the prepared pan and smooth the top. Sprinkle reserved Oreo pieces over the surface and gently press them in.
Chill
- Refrigerate for 2–3 hours, or until fully set.
Slice & serve
- Lift out using parchment, cut into squares, and enjoy.
Notes
- White chocolate quality matters: Use real cocoa-butter white chocolate chips or bars for the smoothest texture. Cheap chips can seize or turn grainy.
- Low heat only: Keep the heat gentle and stir constantly—overheating white chocolate will cause it to scorch or separate.
- Milkshake flavor balance: The heavy cream softens the sweetness and gives that true milkshake mouthfeel. Don’t skip it unless you want firmer, sweeter fudge.
- Oreo texture control: For best contrast, use a mix of chunky pieces and fine crumbs. Too many crumbs alone can make the fudge overly soft.
- Vanilla matters: A good vanilla extract (or vanilla bean paste) really boosts the “cookies-and-cream milkshake” flavor.
- Setting time: Fudge may feel soft at first but firms significantly after 2–3 hours of chilling. For ultra-clean slices, chill overnight.
- Cutting tip: Warm your knife under hot water, wipe dry, and slice straight down—clean after each cut for sharp edges.
- Storage: Keep refrigerated in an airtight container up to 7 days. Let sit at room temperature 5–10 minutes before serving for the creamiest texture.
- Freezing: Fudge freezes well for up to 2 months. Thaw overnight in the fridge before serving.
- Flavor swaps: Golden Oreos, mint Oreos, or peanut butter Oreos all work beautifully with this base.
Tips & Variations
- Extra milkshake vibe: Swirl in ¼ cup marshmallow fluff before chilling.
- Chocolate drizzle: Melt dark or milk chocolate and drizzle over the top once set.
- Ultra-smooth texture: Crush some Oreos into fine crumbs and mix half crumbs / half chunks.
- Clean cuts: Warm your knife under hot water, wipe dry, then slice.