Ingredients
1½cupsgranulated sugar
6tbspunsalted butter
⅓cupevaporated milk,(½ standard size can), not fat free
1cupmarshmallow creme,(Fluff)
1¼cupswhite chocolate chips
½tsppure vanilla extract
10Golden Oreos
¼cupsprinkles
Preparation
Line an 8×8-inch baking pan with aluminum foil. Set aside.
Combine the sugar, butter, and evaporated milk together in a small saucepan over medium heat. Stir constantly for 3 minutes or until the butter is completely melted.
urn the heat up to medium, then allow to boil for 1 minute. The mixture will be beige in color.
Remove saucepan from heat and stir in the marshmallow creme and white chocolate chips.
Stir until the chips are completely melted and the mixture is smooth. Add the vanilla extract and stir until combined.
Crumble 5 to 6 Oreos and fold them into the fudge mixture. Spread into the prepared pan and top with 5 to 6 more crumbled Oreos and sprinkles.
With the back of a spatula, gently press down on the Oreos and sprinkles to make them adhere to the top of the fudge.
Chill the fudge in the refrigerator for at least 3 to 4 hours or even overnight, until set.
Cut into squares, serve, and enjoy!
