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Creamy homemade oreo fudge full to the brim with crushed oreos! Perfect for a homemade treat, or a little gift!
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!
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!
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!
- 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 above a pot of boiling water, 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 combined golden and regular chopped 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!
Find my other Recipes on my Recipes Page!
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