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Smooth and creamy fudge packed with chocolate chip cookies and Oreo cookies. Oh– and it’s BLUE! Just like Cookie Monster 🙂
Big news (for my little world anyway)! I re-introduced dairy and chocolate back into my diet last week!! ????
I made these cookies to celebrate, and ate my way through all the butter and chocolate-filled items I’ve been missing for the past several weeks, and promptly got a stomach ache that lasted the entire weekend. And baby seems to be tolerating it pretty well, so that’s exciting! Remember how he hasn’t been sleeping? Well, I finally reached a point of desperation and decided to start feeding him a little cereal at night even though it’s a little early. And IT WORKED. He’s still waking up twice, but we’re *almost* consistently getting a 4-5 hour stretch in the beginning of the night! Woot!
Anyway. When I saw that he tolerated the cereal perfectly fine, I decided to give dairy and chocolate a try again (for me, not him of course! ????). It’s basically been amazing.
So anyway. This fudge.
I’ve had this idea rolling around in my brain for a few months, but I wanted to wait until October to post it. You know. Since it’s Cookie Monster fudge. Monsters… Halloween.. it kind of goes, right?? And how cute is it?? Or is that just me? I kept telling my husband how cute I thought this fudge was, and I think he thought that was kind of a strange way to describe blue fudge filled with cookies. ????
But really. I do kind of think it’s adorable.
I was a big Sesame Street fan as a kid, and Cookie Monster always kind of resonated with me (shocker). Have you seen these Cookie Monster Cupcakes?? Seriously. The cuteness just kills me. And that’s where the idea for this fudge came from.
I do wish I had thought to add some googly eyes…. but I didn’t. I just added lots and lots of cookies!
This is my favorite fudge recipe ever. It’s just vanilla, but I used these Wilton Candy Melts to make it blue.
Candy Melts work exceptionally well in this easy fudge recipe. They melt smoothly without seizing (you can even make this fudge in the microwave!). And since candy melts harden up so nicely, this fudge cools and hardens just enough to be the perfect fudge consistency. It doesn’t melt in your hands or get overly soft at room temperature, but it’s not too hard either. The sweetened condensed milk combines with the melting candy to soften it up just a bit so that it’s JUST RIGHT.
Plus, you get to use cute colors with melting candy (versus using chocolate chips). Of course, you don’t have to make this blue. Feel free to use white candy melts or white chocolate chips instead if you’d rather. Just be sure to use low heat on the stove top if you use white chocolate chips, otherwise they’ll burn and seize.
I think Cookie Monster usually likes chocolate chip cookies. And even though he and I are on the same page there, I added mini Oreos to this fudge as well. Because… well, Oreos. Duh. Who doesn’t want Oreos in their fudge?? Each and every bite is packed with cookies enrobed in creamy, vanilla fudginess.
I think Cookie Monster would approve.
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Yield: 8x8 dish, approximately 24 pieces of fudge
Smooth and creamy fudge packed with chocolate chip cookies and Oreo cookies. Oh-- and it's BLUE! Just like Cookie Monster 🙂
Ingredients
3 cups Wilton Blue Candy Melts
14 oz sweetened condensed milk
1/2 cup mini Oreos + more for topping
1/2 cup broken up chocolate chips cookies (like Chips Ahoy) + more for topping
Instructions
Line an 8x8 baking dish with foil.
Over low heat on the stove, stir together the candy melts and the sweetened condensed milk until melted and smooth.
Stir in the cookies pieces. Pour the fudge into the baking dish.
Press cookies into the top of the fudge. Allow to cool for 3-4 hours until completely set (you can speed this up by putting it in the refrigerator for 30 minutes).
Cut into squares to package or serve.
Today’s fudge takes me back to this Oreo-filled Dark Chocolate Mint Truffle Oreo Fudge.
You have to control two temperatures to make successful fudge: the cooking temperature AND the temperature at which the mixture cools before stirring to make it crystallize. Confectionery experiments have shown that the ideal cooking temperature for fudge is around 114 to 115 °C (237 to 239 °F).
OPTION 3) Sieve together some powdered sugar and cocoa powder, and gradually work this into your unset fudge until it reaches the consistency of dough, then roll out and cut into squares, or shape into balls and then roll in powdered sugar (roll the balls in icing sugar, not yourself).
Cook the mixture over medium-low heat, without stirring, until the thermometer registers 234 degrees, about 20 to 25 minutes. The mixture should boil at a moderate, steady rate over the entire surface. While the fudge is cooking, prepare the baking pan.
My advice to you is to just pour it in a jar, call it something else delicious, and pretend you meant for it to be that way. The nice thing about my “failed” fudge is that it tastes absolutely delicious! A spoonful of the delectable treat will make you want for more.
Once a seed crystal forms, it grows bigger and bigger as the fudge cools. A lot of big crystals in fudge makes it grainy. By letting the fudge cool without stirring, you avoid creating seed crystals.
If there is too much evaporation, when the cooking time is too long, there will not be enough water left in the fudge and it will be too hard. Conversely, if the cooking time is too brief and there is not enough evaporation, too much water will remain and the fudge will be too soft.
The main reason is that your Fudge has not reached the optimum temperature. If your mixture only reaches 110 or 112 degrees Celsius it will always be soft. That's why we recommend investing in a sugar thermometer. Another reason your Fudge is not setting is that the ratio of liquid to sugar is too high.
If your fudge is soft or runny, it probably didn't come up to a high enough temperature while it was cooking. Put it back into the saucepan and add 1–2 US tbsp (15–30 ml) of 35% fat whipping cream.Stir the fudge as it heats, but only until the sugar in the chocolate is completely melted again.
Pour the fudge back into your pan, and add about a cup of water to it, along with a tablespoon or two of evaporated milk, whipping cream, or whatever cream you're using. Some people skip the water and just add cream to the mixture to reheat.
Another key part of a successful fudge texture is when you stir the mixture. Stirring the sugar and milk during the initial stages of cooking allows the sugar to dissolve. However, once the mixture comes to a boil, it's time to put the spoon down.
Fudge is best stored at room temperature for 2 to 3 weeks wrapped up in its original wax paper. NEVER REFRIGERATE your fudge as this will draw out the moisture and leave you with dry, crumbly fudge.
If your fudge turned out super sticky, or it didn't set as it cooled, it probably never got hot enough. This mistake is super easy to avoid if you use a candy thermometer and cook the fudge to the temperature specified in the recipe (usually between 234 and 239°F).
This often happens when the condensed milk and chocolate chip mixture isn't hot enough to start. Everything must be completely melted before it is transferred to the pan to cool. Heat in 30-second bursts in the microwave, stirring well between each to ensure everything is melting evenly.
Pop the grainy fudge back into the pan along with some water and a little cream and melt the fudge back down to a liquid and re-boil it to temperature. Heat slowly to begin with and make sure the mixture goes completely smooth before bringing it to the boil.
The key to creamy, luscious fudge is controlling crystal formation. If the sucrose (table sugar) crystals are small, the fudge will feel creamy and smooth on your tongue. But if the crystals are large, the fudge develops a crumbly, dry, or even coarse texture.
Cream of tartar is used in caramel sauces and fudge to help prevent the sugar from crystallizing while cooking. It also prevents cooling sugars from forming brittle crystals, this is why it's the secret ingredient in snickerdoodles!
If your fudge doesn't firm up after a few hours, you either have too high an amount of liquid to sugar, or your mixture hasn't reached the soft-ball stage. Using a candy thermometer can help home cooks avoid this problem.
Introduction: My name is Corie Satterfield, I am a fancy, perfect, spotless, quaint, fantastic, funny, lucky person who loves writing and wants to share my knowledge and understanding with you.
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