Holiday White Chocolate Fudge
User Reviews
4.8
33 reviews
Excellent
-
Prep Time
25 mins
-
Cooling Time
2 hrs
-
Total Time
2 hrs 25 mins
-
Servings
9 servings
-
Calories
1064 kcal
-
Cuisine
American
Holiday White Chocolate Fudge
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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!!
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Ingredients
Crust
- 25 Oreo cookies you don’t need to remove the filling
- 5 tablespoons unsalted butter melted
Filling
- 3 cups white chocolate chips
- one 14-ounce can sweetened condensed milk
- 2 tablespoons unsalted butter
- one 3.3 to 3.5-ounce box white chocolate flavored instant pudding mix vanilla may be substituted if necessary
- one 7-ounce jar marshmallow creme
Topping
- Holiday-colored sprinkles to 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.
Notes
- Recipde adapted from here and here.
Nutrition Information
Show Details
Serving
1
Calories
1064kcal
(53%)
Carbohydrates
138g
(46%)
Protein
13g
(26%)
Fat
54g
(83%)
Saturated Fat
31g
(155%)
Polyunsaturated Fat
15g
Cholesterol
67mg
(22%)
Sodium
357mg
(15%)
Fiber
1g
(4%)
Sugar
119g
(238%)
Nutrition Facts
Serving: 9servings
Amount Per Serving
Calories 1064 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 1064kcal | 53% |
| Carbohydrates | 138g | 46% |
| Protein | 13g | 26% |
| Fat | 54g | 83% |
| Saturated Fat | 31g | 155% |
| Polyunsaturated Fat | 15g | 88% |
| Cholesterol | 67mg | 22% |
| Sodium | 357mg | 15% |
| Fiber | 1g | 4% |
| Sugar | 119g | 238% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
33 reviews
Excellent
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