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White Chocolate and Oreo Fudge
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4.86 from 7 votes

White Chocolate and Oreo Fudge

Made with just three ingredients, this White Chocolate and Oreo Fudge makes the perfect sweet treat or dessert. Both regular and Thermomix instructions are included.
Prep Time15 minutes
Chilling Time12 hours
Total Time12 hours 15 minutes
Course: Desserts
Cuisine: Australian
Keyword: Fudge Recipes, Oreo Fudge
Servings: 24 slices
Calories: 215kcal
Author: Lauren

Equipment

  • 1 x 20cm square baking tin
  • baking paper

Ingredients

  • 500 grams white chocolate see notes
  • 395 grams sweetened condensed milk see notes
  • 260 grams Oreos 2 x packs.

Instructions

  • Line a 20cm square cake tin with baking paper, make sure you leave some paper hanging over the edges.
  • Cut the Oreos into large chunks and set aside until needed.
  • Roughly chop the white chocolate into pieces and place in a saucepan with the condensed milk,
  • Cook over a medium heat for 10 - 12 minutes
  • Add the Oreos (aside from approximately ⅓ cup to decorate the top with later) to the melted mixture and stir through with a metal spoon.
  • Working quickly, pour the fudge into the prepared pan. Sprinkle with the extra Oreos and place in the fridge for 8 hours (preferably overnight).
  • Remove fudge from the fridge and cut into small pieces.

Thermomix Instructions

  • Line a 20cm square cake tin with baking paper, make sure you leave some paper hanging over the edges.
  • Roughly chop the Oreos and set aside until needed.
  • Break the white chocolate into pieces and place in the Thermomix bowl.
  • Add the sweetened condensed milk and cook for 10 minutes, 100 degrees, speed 3.
  • Add chopped Oreos (aside from approximately ⅓ cup to decorate the top with later) and mix for 20 seconds, Speed 1, Reverse to combine.
  • Working quickly, pour the mixture into the prepared lined cake tin. Sprinkle the extra pieces of Oreos over the top and place in the fridge for 8 hours (preferably overnight) to set.
  • Remove fudge from the fridge and cut into small pieces.

Notes

  • When lining the cake tin, leave baking paper hanging over the edges to help you remove the fudge once it has set.
  • Alternative baking dishes can be used, however the depth of the fudge will be different to that pictures.
  • For a full flavoured fudge, it is important to use a good quality white chocolate for this recipe, I use Cadbury or Lindt.
  • Do not use light/no fat varieties of sweetened condensed milk as it will impact the consistency of your fudge.
  • As this fudge will begin to set quickly, make sure your baking dish is lined and ready before starting the recipe.
  • This fudge is best stored in an airtight container in the fridge and consumed within 2 weeks. This recipe is not freezer friendly.

Nutrition

Serving: 0g | Calories: 215kcal | Carbohydrates: 29g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 10mg | Sodium: 82mg | Potassium: 146mg | Fiber: 0.4g | Sugar: 26g | Vitamin A: 50IU | Vitamin C: 1mg | Calcium: 90mg | Iron: 1mg