Cookie Monster Fudge Recipe (2024)

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Smooth and creamy fudge packed with chocolate chip cookies and Oreo cookies. Oh– and it’s BLUE! Just like Cookie Monster 🙂

Cookie Monster Fudge Recipe (1)

Big news (for my little world anyway)! I re-introduced dairy and chocolate back into my diet last week!! ????

I made these cookies to celebrate, and ate my way through all the butter and chocolate-filled items I’ve been missing for the past several weeks, and promptly got a stomach ache that lasted the entire weekend. And baby seems to be tolerating it pretty well, so that’s exciting! Remember how he hasn’t been sleeping? Well, I finally reached a point of desperation and decided to start feeding him a little cereal at night even though it’s a little early. And IT WORKED. He’s still waking up twice, but we’re *almost* consistently getting a 4-5 hour stretch in the beginning of the night! Woot!

Anyway. When I saw that he tolerated the cereal perfectly fine, I decided to give dairy and chocolate a try again (for me, not him of course! ????). It’s basically been amazing.

Cookie Monster Fudge Recipe (2)

So anyway. This fudge.

I’ve had this idea rolling around in my brain for a few months, but I wanted to wait until October to post it. You know. Since it’s Cookie Monster fudge. Monsters… Halloween.. it kind of goes, right?? And how cute is it?? Or is that just me? I kept telling my husband how cute I thought this fudge was, and I think he thought that was kind of a strange way to describe blue fudge filled with cookies. ????

But really. I do kind of think it’s adorable.

I was a big Sesame Street fan as a kid, and Cookie Monster always kind of resonated with me (shocker). Have you seen these Cookie Monster Cupcakes?? Seriously. The cuteness just kills me. And that’s where the idea for this fudge came from.

I do wish I had thought to add some googly eyes…. but I didn’t. I just added lots and lots of cookies!

Cookie Monster Fudge Recipe (3)

This is my favorite fudge recipe ever. It’s just vanilla, but I used these Wilton Candy Melts to make it blue.

Candy Melts work exceptionally well in this easy fudge recipe. They melt smoothly without seizing (you can even make this fudge in the microwave!). And since candy melts harden up so nicely, this fudge cools and hardens just enough to be the perfect fudge consistency. It doesn’t melt in your hands or get overly soft at room temperature, but it’s not too hard either. The sweetened condensed milk combines with the melting candy to soften it up just a bit so that it’s JUST RIGHT.

Plus, you get to use cute colors with melting candy (versus using chocolate chips). Of course, you don’t have to make this blue. Feel free to use white candy melts or white chocolate chips instead if you’d rather. Just be sure to use low heat on the stove top if you use white chocolate chips, otherwise they’ll burn and seize.

Cookie Monster Fudge Recipe (4)

I think Cookie Monster usually likes chocolate chip cookies. And even though he and I are on the same page there, I added mini Oreos to this fudge as well. Because… well, Oreos. Duh. Who doesn’t want Oreos in their fudge?? Each and every bite is packed with cookies enrobed in creamy, vanilla fudginess.

I think Cookie Monster would approve.

Follow me on Instagram and tag #somethingswanky so I can see all the Something Swanky recipes you make!

Cookie Monster Fudge Recipe (5)

Yield: 8x8 dish, approximately 24 pieces of fudge

Smooth and creamy fudge packed with chocolate chip cookies and Oreo cookies. Oh-- and it's BLUE! Just like Cookie Monster 🙂

Ingredients

  • 3 cups Wilton Blue Candy Melts
  • 14 oz sweetened condensed milk
  • 1/2 cup mini Oreos + more for topping
  • 1/2 cup broken up chocolate chips cookies (like Chips Ahoy) + more for topping

Instructions

Line an 8x8 baking dish with foil.

Over low heat on the stove, stir together the candy melts and the sweetened condensed milk until melted and smooth.

Stir in the cookies pieces. Pour the fudge into the baking dish.

Press cookies into the top of the fudge. Allow to cool for 3-4 hours until completely set (you can speed this up by putting it in the refrigerator for 30 minutes).

Cut into squares to package or serve.

Cookie Monster Fudge Recipe (6)

Today’s fudge takes me back to this Oreo-filled Dark Chocolate Mint Truffle Oreo Fudge.

Something you should definitely try next!

And if you like Oreos as much as I do, you have to try these recipes:

Oreo Truffles

Fluffer Nutter Stuffed Oreos

And, of course, the ultimate round-up of over 100 Oreo recipes!

For more recipes with Oreos.

For more Fudge recipes.

  • Steam Bread Recipe: How to Make Chinese Steamed Buns

  • Costco Peanut Butter Pie Recipe: A Creamy Chocolate Copycat Treat

  • Almond Cookies Recipe: Easy to Make at Home

  • Eagle Brand Banana Pudding Recipe: Best Creamy Banana Pudding

Cookie Monster Fudge Recipe (2024)

FAQs

Do you have to beat fudge? ›

Beat Thoroughly. While you shouldn't mix the fudge mixture when it's hot, you should beat the mixture once it has been removed from the heat and cooled. Once again, turn to your candy thermometer.

How long does fudge take to set in the fridge? ›

Let the fudge rest at room temperature for 15 minutes before placing in the refrigerator, uncovered. Refrigerate until the fudge is firm, about 2-3 hours (or overnight), before slicing and serving.

How long should fudge take to set? ›

Proper fudge will set after sitting at room temperature for about 4 hours. Understand that cooking the fudge properly is the skirmish before the war. The real test of your mettle will occur when you beat the fudge, and learn to master the fine art of turning and pouring. And if it doesn't work out it's okay!

What happens if you don't stir fudge? ›

By letting the fudge cool without stirring, you avoid creating seed crystals. Stirring would help sucrose molecules "find" one another and start forming crystals.

What happens when you overbeat fudge? ›

The crystals grow so easily, and the result is really grainy fudge. Better to toss it and start all over!

What is the secret to good fudge? ›

Valuable tips for successful fudge
  • Don't stir during cooking. Fudge can be cooked on the stove or in the microwave. ...
  • Avoid crystallization. During cooking, sugar crystals can stick to the sides of the pan. ...
  • Let cool before beating. After being cooked, the sugar must crystallize again to create fudge. ...
  • Beat the mixture.

What is the secret to smooth fudge that is not gritty? ›

Once the sugar has dissolved and the mixture has come to a boil, do not stir it. If you do, the sugar can crystallize, giving your fudge a gritty texture. As you beat the fudge, pay attention to color and texture. Once the fudge loses its sheen and thickens, put down your spoon.

How to tell if fudge is ready without a thermometer? ›

To test the boiling mixture for doneness, drop a bit of it into a bowl of cold water. If it forms a ball that is soft enough to flatten between your fingers, the mixture is ready for cooling. When the fudge cools to 110 degrees F/43 degrees C, beat the mixture vigorously with a wooden spoon until it's no longer glossy.

Why is my 3 ingredient fudge not setting? ›

The main reason is that your Fudge has not reached the optimum temperature. If your mixture only reaches 110 or 112 degrees Celsius it will always be soft. That's why we recommend investing in a sugar thermometer. Another reason your Fudge is not setting is that the ratio of liquid to sugar is too high.

Why is my fudge not setting enough? ›

Fudge Didn't Set

If your fudge turned out super sticky, or it didn't set as it cooled, it probably never got hot enough. This mistake is super easy to avoid if you use a candy thermometer and cook the fudge to the temperature specified in the recipe (usually between 234 and 239°F).

What to do with failed fudge? ›

Options for what you can do with your unset fudge:

OPTION 1) Depending on how runny it is, you can either use it as a frosting for cakes, or a sauce for ice-cream. OPTION 2) Freeze it overnight. Cut it into squares. Cover each square thickly in melted chocolate, ensuring no part of the fudge is exposed.

Why does fudge need to be beaten? ›

It's the size of sugar crystals that makes the knees of fudge lovers buckle…the smaller the crystals, the less they are perceived on the tongue and the more the fudge tastes smooth and creamy. Cooking, and beating after cooking, is the key to successful fudge.

How to avoid grainy fudge? ›

Grainy Fudge

To avoid this issue, swirl the pan instead of stirring it with a spoon. You can use a wet pastry brush to wipe down any sugar that sticks to the sides of the pot.

What not to do when making fudge? ›

7 Common Mistakes to Avoid for Candy Shop-Worthy Fudge and Caramels
  1. Using the Wrong Pan. All candy and confections start by melting sugar. ...
  2. Stirring the Sugar. ...
  3. Not Using a Candy Thermometer. ...
  4. Leaving Out the Parchment Paper Lining. ...
  5. Skipping the Cooking Spray. ...
  6. Scraping the Pot. ...
  7. Using a Cold Knife to Slice.
Dec 16, 2015

Why does my fudge not get hard? ›

The main reason is that your Fudge has not reached the optimum temperature. If your mixture only reaches 110 or 112 degrees Celsius it will always be soft. That's why we recommend investing in a sugar thermometer. Another reason your Fudge is not setting is that the ratio of liquid to sugar is too high.

References

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