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Creamy homemade Oreo fudge full to the brim with crushed Oreos! Perfect for a homemade treat, or a little gift!

Oreo fudge

Fudge is one of my many weaknesses, visiting Cornwall so often means I stock up and devour it – however, I love being able to have it at home, without paying ridiculous money to pay for it in a supermarket! Plus its surprisingly easy to make!

I originally posted this recipe in February and many of you have made it, along with my strawberry Oreo fudge – but I thought I would repost this one with some new pictures, a bit more explanation, and make you crave it again! Sorry not sorry!


I love Oreos! They are just so delicious, my obsession is evident from my other Oreo recipes such as my No-Bake Oreo Cheesecake, my Oreo NYC Cookies, Oreo Millionaires and my Oreo Drip Cake!

Pairing these delicious little round heavenly treats with fudge is ideal – and the perfect treat for fudge AND Oreo lovers! A super yummy, impressive little sweet treat – ideal for snacking, indulging, or even gifting!

Adaptable recipe

As always, this recipe is super adaptable to suit your taste! You can use another biscuit if you prefer but Oreos are by far my favourite. I think the chocolatey biscuit with the creme filling suits the plain fudge perfectly! 

Without changing the Oreo element of the recipe, you could always try a different flavour of Oreo! I usually see in supermarkets nowadays they have anything from mint to raspberry and vanilla – and even birthday cake flavour!


This fudge is quite different from most of my fudge recipes as it is a classic fudge – it requires using a thermometer, getting the fudge to the correct temperature, and being patient! Honestly, it is worth it though. 

I get that people can be scared of fudge, but investing in a sugar thermometer such as this one will be a lifesaver, especially if you want to make such things as jam or even more of my other fudge recipes in the near future!


It’s so important to keep to getting the correct temp, CAREFULLY beating the fudge like crazy to thicken it after it has reached temperature, and then letting it set for long enough to form the perfect crumbly homemade fudge. 

This recipe will make a decent amount of fudge – I usually cut quite small squares and get about 30 pieces, and will last in an airtight container for a 2-3 weeks, or even freeze for up to 3 months!

Oreo Fudge!

Creamy homemade Oreo fudge full to the brim with crushed Oreos! Perfect for a homemade treat, or a little gift!
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Category: Sweets
Type: Fudge
Keyword: Oreo
Prep Time: 15 minutes
Cook Time: 20 minutes
Setting Time: 6 hours
Total Time: 6 hours 35 minutes
Servings: 30 pieces
Author: Jane's Patisserie


  • 227 g clotted cream/double cream
  • 275 g caster sugar
  • 100 g golden syrup
  • 1 tsp vanilla extract
  • 150-300 g Oreos (chopped)


  • Line a 20x20cm tin.
  • Place the clotted/double cream, caster sugar, golden syrup, and vanilla extract in a large saucepan and heat gently, stirring until the sugar dissolves.
  • Turn the heat up and bring to a rolling boil, cover and continue boil for 3 minutes!
  • Uncover and continue to boil until the temperature reaches 116°C (Soft Ball Stage).
  • Test using a sugar thermometer, or see notes below*. It shouldn't take too long to reach the temperature! (A rolling boil is when its constantly boiling but not rising up the pan to overflow - if it starts to overflow the temperature is far too high!)
  • When the mixture is hot enough, remove from the heat and beat until the mixture becomes thick, and more matte - you will know when its changing as it'll be thicker and the colour will change slightly as you beat it (this could take up to 10 minutes).
  • Once beaten, add in 75% of the Oreos and mix through evenly.
  • Pour into the tin and sprinkle/press the rest of the chopped Oreos into the top of your fudge.
  • Leave to set at room temperature for around 6 hours - sometimes it can take overnight!
  • Chop up into small pieces and enjoy!


  • *If you don't have a sugar thermometer, you can see if the fudge is ready by dropping a little into a cup of cold water. If a soft ball, squeezable piece of fudge is formed, it is ready. But BE CAREFUL – it is EXTREMELY hot!
  • If you don't like Oreos you could easily change it out for another biscuit - but Oreos are definitely my fave!
  • I use this sugar thermometer
  • This will last in an airtight container for 2-3 weeks, or you can freeze this for up to 3 months!
  • I use this tin!



Find my other Recipes on my Recipes Page!

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J x

© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.


  1. Melly on September 18, 2023 at 2:57 pm

    If I use double cream will the fudge last as long? Does clotted cream make the fudge last longer?

    • Jane's Patisserie on September 26, 2023 at 8:42 am

      It doesn’t make a difference x

  2. Suzanne on December 20, 2021 at 12:18 pm

    Hi can this be frozen at all please?

    • Jane's Patisserie on December 23, 2021 at 10:47 am

      Yes absolutely, you can freeze this for up to 3 months! x

  3. Sarah on March 11, 2021 at 8:46 am

    Hi, would this work if I used the condensed milk, white chocolate and icing sugar method instead? I have loads of tins to use! I’m guessing it would be using a white chocolate base? Could you add anything to give that cream flavour?

    Thanks x

    • Jane's Patisserie on March 15, 2021 at 1:15 pm

      Hiya! Yes you can it would just be a lot softer, like fudge is!x

  4. Sophie on August 5, 2020 at 3:54 pm

    Do you recommend fridge storage or just in tupperware? Thanks!

    • Jane's Patisserie on August 5, 2020 at 4:19 pm

      Just room temp with tupperware is fine for this type of fudge!

  5. rabbitandroo on September 26, 2015 at 4:43 pm

    Hi Jane this is our next project can’t wait!
    Could you tell me if using vanilla extract instead of a pod how much would I use? X

    • Jane's Patisserie on September 27, 2015 at 6:01 pm

      If using normal vanilla use 1-2tsp, if using vanilla bean extract then use 1tsp! 🙂 x

  6. Lauren at Knead to Dough on September 25, 2015 at 9:06 am

    I never knew fudge was so straight forward to make! And Oreo fudge, well ❤️❤️❤️

    • Jane's Patisserie on September 25, 2015 at 10:02 am

      Yes!! Often people are scared of it as you have to get it so hot – but its really easy!! And so yummy!! 🙂

  7. Gen on September 23, 2015 at 2:13 pm

    Omg. Oreos. Love! My heart is yours. No, really.

    • Jane's Patisserie on September 23, 2015 at 7:20 pm

      Awwwe thanks Gen 😉 haha they’re so good!!

  8. anitacuisine on September 23, 2015 at 11:02 am

    They look soo good….I will have to add this recipe to my : what can you do with oreo’s 🙂

    • Jane's Patisserie on September 23, 2015 at 7:17 pm

      Ohh the endless Oreo list of heaven 😀 haha thank you!!

    • anitacuisine on September 24, 2015 at 7:42 am

      exactly ! 🙂

  9. jenaklcheung on September 23, 2015 at 10:26 am

    I can’t wait to try this!!

    It would be so good to add to a homemade christmas present collection!



    • Jane's Patisserie on September 23, 2015 at 10:26 am

      Thank you!! Please do! And exactly, I always make fudge at christmas for little gifts!! xx

  10. life is bello on September 23, 2015 at 10:25 am


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