Cookies and cream fudge is classic, and it’s also whimsical. We’re putting cookies in candy… how silly is that? And also, how wonderful and fun and, as the youngsters say, “extra” (my little boys will be so embarrassed by me one day, lol).
I’m pretty sure all kids like this flavor, and I think all adults do too, right? What’s not to love about creamy vanilla and white chocolate fudge with chocolate cookie crumbles sprinkled throughout?
Well, I’m sharing a foolproof method to making this fudge in an instant pot – no candy thermometer required.
“Easiest fudge ever. Great instructions and it came out fantastic! Thank you for sharing!!”
Laurie
How to Make Instant Pot Fudge:
To make this fudge in an instant pot, first pressure cook sugar and water to make sugar syrup.
Then mix butter, white chocolate chips, and dry milk powder together before stirring in chopped chocolate sandwich cookies.
Speaking of cookies, you can use Oreos or if you’re gluten-free, try the chocolate sandwich cookies by Goodie Girl (they make such good cookies!). Any chocolate sandwich cookie will work.
Pour it into a pan, top with more cookies, then let it cool down and put it in the fridge for a few hours to set.
Slice and serve!
There are so many possibilities, even within the cookies ‘n cream fudge category. Here are a few ideas:
- Mix in crushed candy canes to make a peppermint bark oreo fudge.
- Add (natural) food coloring to make it more festive (red or green for Christmas, pink for Valentines, orange for Halloween).
- Use a different flavored sandwich cookie – there are dozens of flavors out there! Everything from birthday cake to tiramisu. I think I’m going to make a birthday cake fudge for the next birthday we celebrate… with extra sprinkles, of course.
I can’t wait to hear what you think of the recipe! Also, let me know what other classic fudge flavors you’d like me to share (I have at least one more I hope to share soon). Or if you want to chat wild combinations, I’m here for that too!
Ingredients
- 1 cup sugar approx. 200g
- â…“ cup water approx. 2.8 oz
- 1 stick butter sliced, room temperature
- 2 cups white chocolate chips 12 ounces
- 1 cup dry milk powder 100 grams
- 1 teaspoon vanilla extract
- 15 chocolate sandwich cookies Oreos or Goodie Girl cookies if gluten-free, chopped
- 2 chocolate sandwich cookies finely chopped, garnish
Instructions
- Add the sugar and water to the instant pot and mix well.
- Secure the lid, close the pressure valve, and cook for 11 minutes at high pressure.
- Quick-release pressure.
- Add the room temperature butter slices, white chocolate chips, milk powder, and vanilla extract to the pot and quickly stir until well combined.Â
- Add the 15 chopped cookies and fold them in until combined.Â
- Pour the mixture into a parchment-lined 8×8 inch pan with 1-inch overhang of parchment and smooth it out with a spatula if needed. Top with the remaining 2 chopped cookies.Â
- Let the fudge cool down on a wire rack (white chocolate cools down quickly, this should take about 5-10 minutes), then put it in the fridge for 3 hours to set.
- Lift from the pan using parchment then cut into small squares.
- Store fudge in an air-tight container in the fridge for 2-3 weeks, or in the freezer for a few months.
Notes
- Important: All of the recipes on my blog are tested using a 6 quart instant pot – I have not tested this recipe in a different sized pot. I don’t know if this recipe will work in a 3 quart or 8 quart as the surface area is different and will affect the temperature of the sugar syrup. I suggest only using a 6 quart for this recipe.
- For the cookies, you can use Oreos or if you are gluten-free, try the chocolate sandwich cookies by Goodie Girl (they make such good cookies!). Any chocolate sandwich cookie will work.
Komal says
Hi ! I just made this yesterday, but mine came out gray in color,
Not white at all. Could it be because I used vegan butter and organic cane sugar ?? Also I crushed the GF Oreos instead of chopping. Taste is great But I wanted it to be lighter in appearance. Any advice?
Ashley - My Heart Beets says
It’s because you crushed the oreos – that’ll spread the chocolate cookie and make it gray. Hope that helps!
Caroline Korman says
I don’t have dry milk powder on hand. Can I use evaporated milk instead?
Ashley - My Heart Beets says
Hi Caroline, I haven’t tried it that way so I’m not sure. If you experiment, please let us know how it goes!
Dani says
Just made this as a Christmas treat for my neighbours. I tasted a small piece before delivering it. Now I HAVE to make another batch for my own Christmas table. Delicious and easy! Thank you for sharing.
Ashley - My Heart Beets says
Dani, that’s awesome! Happy to hear that 🙂 Also, what a great neighbor you are!
michelle says
I get the burn alarm on when doing sugar and water–any trick?
Ashley - My Heart Beets says
Hi Michelle, I would first try waiting and seeing if it goes away on its own. If not, try mixing it really well and try again – hopefully one of these options works!
Laurie says
Easiest fudge ever. Great instructions and it came out fantastic! Thank you for sharing!!
Ashley - My Heart Beets says
Thanks, Laurie! So happy to hear that!