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
- ⅓ 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.
- Add the 15 chopped cookies and fold them in until combined.
- 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.
- 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!
Steph says
My 6qt instant pot keeps giving me the burn alarm as it comes to pressure. Any suggestions? I have 1 cup of sugar in there and 1/3 cup water as per your instructions. Thanks!!
Ashley - My Heart Beets says
Hi Steph, did you mix it well? If so, I’d wait to see if the burn sign goes away on its own – hopefully it’ll just start counting down again. Let me know!
Shelia says
Looks so good. I think I’m going to do a few different flavors and give for Christmas.
Ashley - My Heart Beets says
Sheila, that’s great – I’m sure your gift recipients will love the fudge! Merry Christmas! 🙂
Irene says
Hi Ashley, love all your recipes. This looks like so much fun to make and yummy! Can I substitute the white chocolate chips with semi sweet chocolate chips?
Ashley - My Heart Beets says
Hi Irene, you can use different chocolate chips – it will adjust the flavor and look of it but I’m sure it’ll be delicious!
Lina Thadasina says
Hi Ashley, this is such a brilliant recipe. I loved it. Thank you so much for this recipe. I did however find it a bit too sweet and buttery. Do you have suggestions on how to reduce the sugar and butter content?
Ashley - My Heart Beets says
Thanks, Lina! I’ve only tested the recipe as written, but if you experiment with the ratios, please let us know how it goes!
Preetha says
OMG, Ashley! This was truly awesome. I made this with my seven year old daughter. Easy to put together and so, so delectable! I think we would rank this higher than the chocolate fudge recipe! Thanks so much for the recipe! The only small tweak I did was to add a tad more milk powder than the recipe called for.
Ashley - My Heart Beets says
Preetha, that’s awesome! Glad you both made it together and liked it so much!
Rose says
Can you post the links of white chocolate chips you used?
Michelle says
Can I substitute something else for the milk powder?
Holly says
Ashley, I had two comments on here and they disappeared. So weird. I wanted to know if you thought coconut milk powder would work here as I have that in my pantry but do not have cow milk powder. Additionally, I only have an 8 quart instant pot and I see that you’ve recommended against anything but a 6 quart. Do you have suggestions on how this could be made stove top? We love your recipes as many of them are staples in our home and we appreciate your talents! Thank you and God bless.
Holly says
Hi Ashley, do you have any idea if coconut milk powder would work in this? I know it sounds crazy with all the other dairy but I’m just wondering because I have that on hand but do not have cow milk powder. Can’t wait to make it because all of your recipes always turn out amazing for us! Your two ingredient cheesecake has been a staple in our house for years. Happy holidays and God bless.
Holly says
Yikes! I just saw that you said not to make this in an 8 quart because you haven’t tested it and the surface area is bigger so it might burn. I don’t have anything but an 8 quart instant pot. Do you have any suggestions for how this could be made stove top? If not then I guess we can’t make it 🙁
My Heart Beets says
Hi Holly, I haven’t tried using coconut milk powder but I believe others have used it successfully in my chocolate fudge recipe so I’m sure it’ll work here too. Please let me know how it goes if you try! Happy Holidays!
Holly says
Ashley, could you address my other question about how to make this if you don’t have a 6 quart instant pot. We really want to make this for New Year’s in a few days. Thank you!
My Heart Beets says
Hi Holly, I’m not sure – I’ve only tested this recipe in a 6 quart. You can try asking someone in my FB group (Instant Pot for Indian Food) – someone else may have tried this in an 8 qt. Let me know if you end up making it!
Holly says
OK, I’ve been a member over there for a while so I just posted there. Can you just help me understand..is the goal to get the sugar syrup to a certain temperature? If I know the answer to that I can do it stovetop. Thanks again Ashely!!
My Heart Beets says
Great, I saw that someone was able to respond with their experience – hope it works out! To answer your question, yes, you want the sugar syrup to get to a certain temperature but I don’t want to give you the wrong temp as I no longer check sugar syrup temps when using an Instant Pot. I did while testing my cashew fudge – back then the temperature was around 235-240F so I assume it’d be the same case here.
Holly says
This is soooooo good! I cooked the sugar syrup stovetop in a heavy sauce pot to 235° and then followed Ashley’s recipe from there. Because I was using all organic ingredients I did not want to risk it and use coconut milk powder so I used grass fed milk powder. The only thing is mine had a different consistency than in the video. Mine was thick and kind of crumbly almost like a dough. It was not pourable consistency but that could be because of the difference in organic ingredients. Anyways I pressed it into the pan and cut it into small pieces because it’s very sweet and rich but oh so delicious! Thanks so much Ashley for troubleshooting with me. My daughter and my whole family absolutely flipped over this. Oh! I used a goodie girl gluten-free cookies also. I love all your recipes so much.
Happy New Year!
My Heart Beets says
Holly, great to hear you were able to make it work on the stovetop! I’m so glad your daughter and family liked the fudge so much! Thank you for sharing how it turned out 🙂 Happy New Year!
shraddha says
Thanks for this lovely recipe! My son is going to make them to raise charity for kids suffering form cancer. I want to know can we use sweet chocolate instead of semi sweet chocolate?And Can I double to triple the quantity and make it in large batches? Thanks!
My Heart Beets says
Shraddha, that’s so amazing of your son! You must be so proud of him 🙂 I’m sure sweet chocolate will be fine. I haven’t tried doubling or tripling the recipe so I’m not sure about that – if you try, please let us know how it goes!
Deepti says
Does the butter need to be unsalted or will regular salted work?
My Heart Beets says
Hi Deepti, either works 🙂
Venka says
Hi,
Thank younfor sharing this recipe. This looks delicious. For the cookies, do we use the cream that’s in between them or just the cookie part?
Thank you.
My Heart Beets says
Yes, use the cream 🙂
Venka says
Thank you.
sathya says
hi!!!! one cup of sugar 200g and again one cup milk powder 100grams. how do we use this, how to incorporate this measurement.(cup or by weight)can you please clarify this.Thank you!
My Heart Beets says
Hi Sathya, you can use dry measuring cups to measure if that’s easier. I include weight measurements for those who prefer them.
Shruthi Hoysala says
Do you use a dry measuring cup to measure both water and dry items?
Ash says
Looks delicious. I enjoy preparing all your instant pot delicacies’ recipes. Can’t wait to try. Thanks, Ashley! <3
My Heart Beets says
Thanks for the kind words, Ash! 🙂
My Heart Beets says
Thanks for the kind words, Ash! Hope you love the fudge 🙂
Anu says
How do you store this and the chocolate fudge?
Thanks
My Heart Beets says
I store the fudge in an airtight container in the fridge 🙂
Zavera Kanga says
Easy Peasy and wonderful! A little too sweet for ME, but truly great! Great for gift giving!
My Heart Beets says
Thanks, Zavera! 🙂
Kruti says
Hi, I love your instant pot recipes! 🥰
Instead of the sandwich cookies, can I add dried cranberries and pistachios?
My Heart Beets says
Hi Kruti, I’m sure that’d taste great! Let me know how it goes 🙂
Ashley says
I love cooking large batches. Can I double the recipe?
My Heart Beets says
I haven’t tried doubling this recipe so I’m not sure, sorry! To be safe, I’d just make it twice – it’s very quick!
Sindhu says
My daughter loves Oreos. Cant wait to try this out. Can white chocolate chips be substituted with anything else ?
My Heart Beets says
Hi Sindu, I’m sure chopped white chocolate will work too – or if you don’t care for it to taste like white chocolate, you can always use semi-sweet chocolate chips. Let me know what you decide and how it goes!
Pooja says
Looks lovely! How many grams of butter is one stick?
Thank
My Heart Beets says
Thanks, Pooja! There are 113 grams in one stick 🙂