Mint Oreo Fudge

Tiffany Hill

Servings

9-10 bars

Prep Time

10 minutes

Cook Time

20 minutes

Category

Dessert

Bakers, I use this mini loaf mold to make my fudge. See fudge packaging video here.

Mint Oreo Fudge

Ingredients

  • 3 1/4 cups sugar (650 g)
  • 1 cup butter (226 g)
  • ¾ cup half & half (180 g)
  • 8 oz marshmallow fluff (226 g)
  • 14 oz white chocolate (400 g)

  • 1 tsp vanilla

  • ¼ tsp peppermint extract

  • 8 Oreo cookies, coarsely chopped into pea sized bites

  • pinch of salt

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  • 3 oz. melted chocolate for drizzling

  • Optional: additional Oreo cookies for topping

  • Optional: Tiny drop leaf-green gel color

Directions

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    1. In a heavy saucepan combine sugar, butter, and half and half
    2. Cook over medium, stirring often, to 234°F / 112°C (soft ball stage). Use a candy thermometer and do not exceed 236°F to prevent crumbly texture.
    3. Remove from heat immediately.

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    1. Add marshmallow fluff, white chocolate, vanilla, peppermint extract, a pinch of salt, and green gel color (if using) to saucepan.

    2. Stir in until silky.

    3. Fold in chopped Oreos last, gently, so you keep visible chunks.

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    1. Lightly mist cavities with baking spray.

    2. Pour 150 grams of warm fudge into each mold cavity.

    3. Tap pan firmly on counter to level. Use the back of a greased spoon to spread evenly.
    4. Let set 8–10 hours at room temp or refrigerate for 90 minutes or flash freeze for 30 minutes.

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    1. Melt 3 oz of chocolate in the microwave in 30-second increments, stirring between each round until smooth.

    2. Transfer to a piping bag and snip a small tip.

    3. Lightly drizzle over each fudge bar, then sprinkle with additional chopped Oreo cookies.

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    1. I package my fudge in boutique boxes in pink or white lined with greaseproof paper and an optional wrap/sticker. You can also see my packaging video here.