20 minutes active time
2-4 hours inactive time
3 cups granulated sugar
2 sticks (1 cup) unsalted butter, divided (plus more for baking dish)
1 cup (8 fl oz) evaporated milk
1 (12 oz.) package white chocolate chips
1 (7 oz.) jar marshmallow cream
1 package Oreos Candy Corn Cookies, divided
1 ½ cups candy corns, divided
Line a buttered 8”x8” baking pan with parchment paper, butter parchment paper and set aside.
Melt ¼ cup (4 Tbsp) butter. Set aside.
Combine 2/3 of the Oreo cookies (about 20 cookies) and ½ cup candy corns in a food processor. Pulse until mixture is crumbly. Continue pulsing and drizzle butter into pour spout. Pulse until mixture comes together.
Pour mixture into baking pan and evenly press mixture down into pan to form a crust. Set aside. Rough chop remaining cookies and candy corns. Set aside.
In a large saucepan over medium-high heat; combine sugar, 1½ cups butter and milk. Bring to a boil, stirring constantly. Once mixture comes to a boil, cook for 3 minutes. Continue to stir constantly.
Remove from heat, stir in chocolate chips and marshmallow. Stir until mixture is smooth. Stir in Oreo’s and ½ of remaining candy corns. Pour fudge into Oreo crust. Sprinkle with remaining candy corns.
Cover and chill until fudge is firm. Remove fudge from pan (using edges of parchment paper). Place on a cutting board and cut into squares. Serve and enjoy!
COOK’S NOTE: If you are unable to find the seasonal Oreo’s Candy Corn Sandwich Cookies, you can substitute with Golden Oreo’s. If you wish to still achieve the orange crust add 6-10 drops of orange food coloring until desired color is achieved.
Recipe developed by Donna Elick - The Slow Roasted Italian
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