Grasshopper Fudge

5 from 1 vote

This grasshopper fudge combines white chocolate, condensed milk, and crushed Oreos with a refreshing mint flavor for a creamy, indulgent treat.

Prep Time10

Cook Time2

Chill Time4

Total Time4 12

Course: Dessert

Cuisine: American

Keyword: Grasshopper Fudge Recipe

Servings:

Calories: 261kcal

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

Line a 9x9 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.

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.