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Review RecipeMint Oreo Fudge
This grasshopper fudge combines white chocolate, condensed milk, and crushed Oreos with a refreshing mint flavor for a creamy, indulgent treat.
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If you’re into that winning combo of mint and chocolate (who isn’t?), this Mint Oreo Fudge—aka Grasshopper Fudge—is about to be your new obsession. It’s rich, creamy, and packed with chunks of Oreo cookies, all wrapped up in that cool minty flavor we love. Basically, it tastes like your favorite ice cream flavor turned into a no-fuss, no-bake treat.
Ingredients Overview: Mint Oreo Fudge
Ingredients You’ll Need
- 1 package of white chocolate baking chips (22oz or 624g)
- 1 can of sweetened condensed milk
- ¼ cup of heavy cream
- 1½ teaspoons of pure peppermint extract
- 4-6 drops of leaf green gel food coloring
- 30 Double Stuff Oreos
Ingredient Substitutions
Use good quality white chocolate – It melts smoother and gives a better texture.
You can switch out the gel food coloring for regular food coloring. Be mindful that you may need to add a few extra drops to achieve the desired color.
Tips For Making Fudge With Oreos In It
✨ Line a 9×9 pan with parchment paper, leaving overhang to help lift the fudge out of the pan. No parchment? Use heavy-duty aluminum foil lightly sprayed with nonstick cooking spray.
✨ You can break the Oreos by hand for a more rustic look, or use a small knife with a gentle sawing motion for cleaner cuts. Avoid pressing straight down or they’ll crumble. We used a mix of both.
✨ Be patient when melting the chocolate, use 30-second intervals, stirring well after each. This helps prevent the mixture from getting too hot and seizing up.
✨ Work quickly – Once the mixture is melted and smooth, move fast to stir in the Oreos and pour into the pan before it starts to set.
✨ Ensure that the fudge is thoroughly chilled and set before you try to cut into it. This will result in clean, smooth slices.
How To Serve
Once the fudge is set, use the parchment paper edges to lift the fudge out of the baking dish.
Cut the mint Oreo fudge into small squares—it’s rich, so a little goes a long way. For clean, easy slices, score the top of the fudge with a sharp knife before chilling. Once it’s set, just follow the lines and cut into neat pieces.
Keep refrigerated until ready to serve—perfect on a dessert platter, packed into holiday treat boxes, or straight from the fridge when no one’s looking. It also makes a great hostess gift.
How To Store Grasshopper Fudge
Store mint Oreo fudge in an airtight container in the fridge—it’ll stay fresh for up to two weeks. Keep layers separated with parchment paper to prevent sticking. You can also freeze it for up to 2 months; just wrap tightly in plastic wrap and place in a freezer-safe container. Thaw in the fridge overnight before serving.
This grasshopper fudge recipe is a minty twist on traditional fudge. Its unique combination of white chocolate, condensed milk, and crushed Oreos, infused with a refreshing mint flavor, results in a delectably creamy, indulgent treat.
More Mint Oreo Recipes
Grasshopper Fudge
This grasshopper fudge combines white chocolate, condensed milk, and crushed Oreos with a refreshing mint flavor for a creamy, indulgent treat.
Prep Time 10 minutes
Cook Time 2 minutes
Total Time 4 hours 12 minutes
Servings 25
Ingredients
- 22 ounces white chocolate baking chips, 624 grams (I used the Ghirardelli brand)
- 14 ounces condensed milk, or 396 grams
- ¼ cup heavy cream
- 1½ teaspoons pure peppermint extract
- 4 to 6 drops of leaf green gel food coloring, I used the Sunny Side Up Bakery brand from Hobby Lobby
- 30 quartered chocolate double stuff sandwich cookies, I used the Oreo Double Stuf brand sandwich cookies, reserve 1½ cups for the topping
Instructions
- Line a 9×9 baking dish with parchment paper. (If you don’t have any parchment paper on hand, you can line the baking dish with heavy-duty aluminum foil. Be sure to lightly spray the foil with nonstick cooking spray.) Be sure to leave a bit of an overhang of parchment paper to help lift the fudge out of the pan.
- Add the white chocolate chips, sweetened condensed milk, and heavy cream to a medium-sized microwave-safe bowl. Heat in 30-second intervals, stirring well after each interval until the chips are melted and smooth.
- Stir in the peppermint extract. Continue to stir just until incorporated.
- Stir in the green gel food color. Continue to stir until the color is uniform and no streaks remain.
- Fold in 3½ cups of quartered sandwich cookies.
- Spoon the fudge mixture into the prepared baking dish. Evenly distribute the remaining quartered sandwich cookies over the top of the fudge. Gently press the cookies into the fudge. Cover with plastic wrap and chill in the refrigerator for at least 4 hours or until the fudge is firmly set.
- Once the fudge is set, use the parchment paper edges to lift the fudge out of the baking dish. Use a large, sharp knife to carefully slice the fudge 5 slices x 5 slices. Keep refrigerated until ready to serve.
Notes
- Be patient when melting the chocolate. Microwave the chocolate, condensed milk, and cream in 30-second intervals, stirring well after each. This helps prevent the mixture from getting too hot and seizing up.
- You can break the Oreos with your hand, they may not all be equal, but that’s okay. If you want precise/straight cuts, use a small cutting knife and do a slight sawing motion down into the cookie placed on a cutting surface. Don’t cut straight down with a knife with force, or it will just break the cookie into pieces. I used a variety of hand-broken and hand-cut pieces!
- Score the top of the fudge with a sharp knife before chilling to make cutting easier.
- Don’t rush the setting process. Ensure that the fudge is thoroughly chilled and set before you try to cut into it. This will result in clean, smooth slices.
Nutrition
Calories: 261kcal | Carbohydrates: 34g | Protein: 4g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 13mg | Sodium: 99mg | Potassium: 167mg | Fiber: 0.5g | Sugar: 29g | Vitamin A: 85IU | Vitamin C: 1mg | Calcium: 99mg | Iron: 2mg
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Comments
Jeannette Shields says
I intend to make these for my cousin Linda but use the orange filling-ed Oreos because she loves halloween. I don’t leave the light on here at halloween time because I don’t know too many people and I’m very visually impaired, and I live in an upstairs apartment, so I am too afraid to open the door at night to strangers. Thank you for the great idea.