Lemon Oreo Fudge is an easy white chocolate fudge recipe for the serious lemon lover. Packed full of lemon Oreo cookies, this is a favorite no-bake dessert.
Oh you guys!!! I have a treat for you! My sweet friend (& occasional contributor here) Erin from Table for Seven is here to share with you a super YUMMY treat today. Erin shares some pretty amazing recipes on her blog. I could literally structure all our time in the kitchen around the recipes she shares. So I know you will not only love this recipe for Lemon Oreo Fudge – but Erin as well. Please give her a nice warm welcome, print off the recipe & then head over & say hello.
Hello Everyone! I am Erin from Table for Seven and it’ so great to be a contributor here at Kleinworth & Co. Thank you to Gina for having me here 🙂
White Chocolate Fudge
This post contains some affiliate links. Click here to read my full disclosure policy.
Today, I’m sharing some fudge with you guys. When I was a kid, my mom used to make fudge and popcorn for our special family movie nights. I loved those nights, they are such a great memory.
But, the fudge always seemed to take my mom forever and day to make. Lots of stirring, watching the temperature….then, it was in the fridge to set. OK, the fudge was amazing, but, there had to be an easier way!
As I got older and wiser, I realized that fudge could be easier. Much easier. This fudge is super duper easy and takes only 2 hours to set ( you could probably eat it after an hour if you are really impatient though).
Here are some commonly asked questions
How long will this recipe keep?
I prefer to store mine in the refrigerator. By doing this I have been able to make the fudge last up to 1 week. You can store this on the counter so that it is soft when ready to enjoy, however it will start to dry out after a couple days. If you don’t think it will last longer than that before everyone enjoys it, then you are good to keep it at room temperature.
Can I use another flavor of Oreo cookie in this recipe?
Absolutey. This recipe would be delicious if you used golden Oreo cookies or maybe even the new salted caramel version.
HOW DO YOU MAKE Lemon Oreo Fudge?
- Line an 8″ baking dish with foil or parchment paper.
- In a saucepan over low heat, melt butter, then, add in milk.
- Add in white chocolate chips and cook until chips are melted completely.
- Stir in marshmallow fluff and continue stirring until smooth.
- Slowly fold in crushed cookies.
- Spread evenly into prepared pan.
- Refrigerate for 1-2 hours until set.
Lemon Oreo Fudge
It’s a sweet, creamy lemon-flavored fudge and has some lemon Oreo cookies mixed in.
Also, if you haven’t had lemon Oreos, try them with or without this fudge. Totally fabulous.
To make this recipe you will need…
- butter
- white chocolate chips
- sweetened condensed milk
- marshmallow fluff jarred or homemade version
- lemon juice or lemon extract
- Lemon Oreos cookies
Easy Lemon Fudge
This just perfect for spring..enjoy!
Until next time,
Erin
Find Erin on Pinterest – Facebook – Instagram & Twitter
Thank you SO MUCH Erin for sharing this treat with us today!!!!
More Awesome Fudge Recipes
- Easy Microwave Reese’s Fudge
- Easy Snowflake Fudge
- Frosted Sugar Cookie Fudge
- Easy Holiday Fudge
- Mint Milano Fudge
- Rocky Road Fudge
- Holiday Oreo Fudge
- White Chocolate Holiday Fudge
- Sea Salt Fudge
- Red Velvet Fudge
- Dark Chocolate Pistachio Fudge
- Easy No-Cook Fudge
- Christmas Cookie Fudge
- Strawberry Fudge
Be sure to head over & see all of Erin’s recipes- you will LOVE them!!!
Want more NO-BAKE treats?
No-Bake Chocolate Caramel Oat Bars
Lemon Oreo Fudge
Ingredients
- 6 TBSP butter
- 24 oz white chocolate chips
- 2/3 cup sweetened condensed milk
- 2/3 cup marshmallow fluff jarred or homemade version
- 1 tsp lemon juice or lemon extract
- 20 Lemon Oreos cookies crushed
Instructions
- Line an 8 in baking dish with foil or parchment paper
- In a saucepan over low heat, melt butter, then, add in milk. Add in white chocolate chips and cook until chips are melted completely.
- Stir in marshmallow fluff and lemon juice/extract and continue stirring until smooth.
- Slowly fold in crushed cookies
- Spread evenly into prepared pan.
- Refrigerate for 1-2 hours until set.
Nutritional information for the recipe is provided as a courtesy and is approximate. Please double-check with your own dietary calculator for the best accuracy. We at Yummi Haus cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
Don’t miss these great ideas from these bloggers….
lemon blueberry cupcakes | Oh Sweet Basil
Lemon Sugar Cookie Bars | The Salty Marshmallow
Gloria Phillips says
Erin and Gina, I’m loving this simple and delicious fudge! The lemon oreo action is awesome!
Laura Stevenson says
Can I freeze the Lemon Fudge?
Gina Kleinworth says
Yes, you sure can. Just make sure it is wrapped with plastic wrap & then bagged ina zip-top bag & labeled with the date. Enjoy within 2-3 months.
Laura Stevenson says
Ok awesome! Thank you!
Evette says
In this recipe it does not show where the tsp of lemon juice goes in? Help…
Gina Kleinworth says
My apologies that my friend did not include that in the recipe. Thank you for letting me know – I will get it updated.
The extract can be added with the marshmallows.
Julie Leonard says
Very very easy to make I made my own marshmallow fluff off of your recipe 😉 now we’re waiting the 2 hours to see how it tastes 😉❤️
Terri says
I live in a high altitude. My mixture was not real creamy at the end of the process. I used a rubber spatula to help it fit the 8×8 lined pan. Would altitude make a difference?
Gina Kleinworth says
I don’t think altitude is the issue. White chocolate can be tricky and tends to seize easily. It could be how the chocolate was melted, the brand/quality of the chocolate (does it have a lot of parabens in it?), how long it was heated and so many other things.
Terri U says
I live in an altitude of close to 7000 feet. I followed the recipe exactly and my fudge came out dry. Do I need to add more butter or sweet condensed milk?
Gina Kleinworth says
As I mentioned before, I don’t think altitude is the issue. White chocolate can be tricky and tends to seize easily. It could be how the chocolate was melted, the brand/quality of the chocolate (does it have a lot of parabens in it?), how long it was heated and so many other things.
I typically add a tablespoon of coconut oil or shortening to help the chocolate melt. But I have never had that happen when combining it with sweetened condensed milk. That usually keeps the chocolate from seizing. So I tend to lean towards the idea that it is probably the brand of chocolate.
Pati says
Is there an easy way to measure out 2/3 cup marshmallow crème? That stuff is so sticky and hard to handle. Thanks in advance.
Gina Kleinworth says
Give your measuring cup and spatula a spritz of cooking oil or baking spray before hand.