Red Velvet Oreo Fudge
This Red Velvet Oreo Fudge is the kind of treat that disappears from the platter before you even set it down. Ready in just 10 minutes of hands-on prep, its bold crimson color makes it a showstopper at birthdays, holiday gatherings, Valentine's Day, or really any occasion worth celebrating. Whether you're boxing it up as a homemade gift or setting it out for a crowd, this one never disappoints.
Ingredients
- 14 oz Sweetened condensed milk Full fat; NOT evaporated milk
- 1 cup Mini marshmallows
- 1 cup White chocolate chips High quality, such as Ghirardelli
- 1 cup Semi-sweet chocolate chips Or milk chocolate chips
- 2 tbsp Unsalted butter Sliced into small pieces
- 1 tsp Vanilla extract
- 1-2 tbsp Red food coloring Adjust based on liquid vs gel
- 02 Oreo cookies Roughly chopped; divided
Instructions
- 1. Line an 8×8 inch baking pan with parchment paper, allowing it to hang over all four sides for easy removal later. Set aside.2. Add the sweetened condensed milk, mini marshmallows, white chocolate chips, semi-sweet chocolate chips, and sliced butter to a medium saucepan. Place over low to medium-low heat.3. As the mixture begins to warm, stir continuously with a wooden spoon or sturdy silicone spatula. Keep the chocolate moving at all times to prevent it from sticking or scorching on the bottom and sides of the pan. Continue stirring for 7 to 9 minutes until completely melted and smooth.4. Once the mixture is glossy and fully combined with no lumps remaining, remove the saucepan from the heat immediately.5. Stir in the vanilla extract and red food coloring. Mix until the color is fully and evenly incorporated throughout the fudge.6. Fold in approximately three-quarters of the chopped Oreos, reserving the rest for topping.7. Pour the fudge mixture into the prepared baking pan. Spread it out evenly with a spatula. Tap the pan gently on the counter a few times to help it settle and release any air pockets.8. Scatter the remaining chopped Oreos over the top, pressing them gently into the surface. Add more Oreos if desired.9. Refrigerate for a minimum of 2 hours, or until fully firm and set.10. Lift the fudge out of the pan using the parchment paper overhang. Slice into squares and serve. Enjoy!
Notes
- Use high-quality chocolate chips for the best texture and flavor. Since this recipe is simple, the chocolate carries the whole dish — it's worth the upgrade.
- Never step away from the stovetop while the mixture is heating. Constant stirring is essential. Overheated or scorched chocolate will seize up and the batch cannot be saved.
- Avoid the microwave method. The stovetop gives you control over the heat that a microwave simply can't match, and the risk of overcooking is much higher.
- For a gluten-free version, swap in Oreo's certified gluten-free cookies — they work perfectly in this recipe.
- Store in an airtight container in the refrigerator for up to 2–3 weeks, or freeze for up to 3 months. Flash freeze individual pieces first to prevent them from sticking together.
- Remove from the refrigerator about 15 minutes before serving for the best texture.