Chocolate Fudge made with OREO Cookie Pieces



  • 1 lb. granulated sugar
  • 4 oz. heavy cream
  • 4 oz. milk
  • 2 oz. light corn syrup
  • ¼ tsp. salt
  • 3 oz. unsweetened baking chocolate, finely chopped
  • ½ tsp. vanilla extract
  • 3 oz. OREO Medium Cookie Pieces

Nutrition per serving


Combine sugar, cream, milk, corn syrup and salt in heavy medium saucepan. Bring to boil on medium heat, stirring frequently. Reduce heat to medium-low. Continue cooking, stirring frequently, until mixture reaches 236°F.

Pour mixture into 8-inch square baking pan. Sprinkle with chocolate and vanilla. Leave mixture undisturbed until it reaches 120°F.

Scrape mixture into medium bowl. Stir with a wooden spoon until mixture starts to lighten in color. Stir in OREO Pieces. Continue stirring until mixture thickens.

Spread mixture into parchment paper-lined 8-inch square pan. Let stand several hours until firm. Cut fudge into 36 squares.



For a thicker fudge, cook sugar mixture to 238°F. Continue as directed. Do not overwork the chocolate mixture when stirring or it will become too hard.

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