This melt in your mouth fudge is jam packed with Golden Oreo's, chocolate and marshmallow fluff. It's easy to make, hard to resist and totally divine!
Prep Time 10minutes
Cook Time 15minutes
Total Time 4hours10minutes
Servings 16-24 squares
One 14oz/397g can of Condensed Milk
1/2stick (56g) unsalted butter
7.5oz(213g) jar of Marshmallow Fluff
12oz(340g) white chocolate,roughly broken up (some big and small bits are fine)
Pinch of salt
2 1/2cups(300g) Golden Oreo'scrushed, reserve 6 Oreo's for the top if you want, and cut them into 4
Press a large piece of cling film into an 8x8 inch square pan with plenty of over hang and then repeat so you have two layers of cling film (this makes it strong enough to pull the fudge out of the pan once set). Spray with non-stick cooking spray; I used Wilton Bake Easy.
Place all of the Oreo's (bar 6 if you want to place some on the top) into a large Ziploc bag and then beat with a rolling pin until all the Oreo's are crushed. Some smaller and larger pieces are fine.
Place condensed milk and butter into a medium sized saucepan over a medium heat, stirring until butter is melted and combined. You don't want any streaks of butter in the mix.
Add in the jar of Marshmallow fluff, turn the heat down to low and then beat until the fluff is entirely combined and smooth.
Add the white chocolate pieces in, one handful at a time, stirring in between each addition until the chocolate is melted. Once you've added in all of the chocolate, add in the vanilla extract and salt and stir to combine.
Take off of the heat and tip in the Golden Oreo rubble. Fold in gently until all the rubble is covered in the fudge mixture.
Pour fudge into your prepared pan and smooth over with the back of a wooden spoon/spatula until level. If you've cut 6 Oreo's into quarters for the top, sprinkle these over the fudge.
Leave to cool for 1 hour before covering loosely with cling film and placing in the fridge for 2-3 hours, or until set.
Once set, pick up the overhanging cling film and wiggle around all the sides to loosen the fudge. Then transfer to a cutting board and slice into 16-24 squares. Big or small, you decide!
Note: Fudge cuts better with a hot knife. Dip the knife in hot water, then wipe dry before slicing.
Fudge will keep in an airtight container, in the fridge for 3 days.