This Oatmeal Cream Pie Fudge is made to taste like the filling of the cream pie with bits of oatmeal cookie in it.
So I wasn’t actually sure if this Oatmeal Cream Pie Fudge was going to actually work out or not.
Because it doesn’t use butter.
And I always use butter.
Though after this fudge I may have opened a new avenue of fudge making for me.
See this fudge is really flavored like the filling of Oatmeal Cream Pies.
With some sprinkling of oatmeal cookies for good measure.
And to make the filling, like I did in my cake, you need vegetable shortening, not butter.
Plus marshmallow cream.
Granted it’s powdered sugar but still. I figured the vegetable shortening starts as a solid, just like butter, surely it could go back to a solid.
And it did.
I was so pleased when it actually turned out!
Even more pleased is that it does takes like Oatmeal Cream Pie filling!
Which is what I was going for.
I really considered using the Oatmeal Cream Pie Cereal that Little Debbie and Kellogs just came out with.
But not everyone can find that.
And almost anyone can find oatmeal cookies.
Plus if you can’t find the oatmeal cookies you can bake them yourself!
Keys to Successful Fudge:
Have a thermometer.
I don’t like the old fashioned ones that you clip to the side.
Those never work for me.
I like digital and use this one.
Use Baker’s sugar.
Also known as caster or superfine sugar.
I don’t always follow my own rule because I don’t always have it on hand but it makes for a less gritty fudge.
Use good butter. Preferably European.
They higher the butterfat content the better.
Cheaper butter often has too much water in it and will cause your fudge to separate.
Same goes for your chocolate.
The cheaper the chocolate the more likely it is to separate.
If using chips I tend to use Guittard.
And when making extra special fudge I used TCHO.
P.S. It’s a great day to buy my cookbook Holy Sweet!
Want More Fudge Recipes?
- 2 cups granulated sugar
- 4 oz. Crisco Vegetable Shortening
- ½ cup heavy cream
- 2 cups white chocolate chips
- 1/2 tsp vanilla extract
- 7-ounce jar marshmallow crème
- 1 cup crushed oatmeal cookie pieces
Line an 8×8 inch pan with parchment with an overhang so you can lift the fudge out later and coat with baking spray.
Combine sugar, vegetable shortening, and heavy cream into a large heavy bottomed sauce pan and bring to a boil over medium heat.
Once boiling, attach a candy thermometer and reduce the heat to a hair above medium low and cook for 7-10 minutes until your thermometer reads 234°F (soft ball stage) , stirring constantly.
Once you reach 234F remove from heat and add the white chocolate chips, stirring vigorously with a wooden spoon until the chocolate has melted and the mixture is smooth.
Add the vanilla extract and marshmallow crème and mix until well blended.
Fold in the oatmeal cookie pieces.
Pour into prepared pan.
Top with oatmeal cookie pieces if desired. Push slightly down on the cookie pieces so that it sticks to the fudge.
Let cool to room temperature.
Then lift out of the pan and onto a cutting board.
Cut into whatever amount you want.