Cookies and Cream Hot Fudge Sauce

This cookies and cream fudge sauce melts white chocolate, butter, and cream into a warm, pourable topping loaded with crushed Oreos, ready in about 12 minutes.

Course Dessert

Cuisine American

Keyword cookies and cream fudge sauce

Prep Time 2

Cook Time 10

Total Time 12

Servings cups

Calories 1055kcal

Author Jason Decker

Ingredients

Instructions

Place chocolate and butter in a small saucepot. Melt over medium-low heat stirring constantly until smooth.
4 ounces white chocolate chips, 2 tablespoons unsalted butter
Add the sugar, milk, heavy cream, and vanilla. Over medium heat whisk until everything is melted and combined. Cook for 5 minutes stirring constantly.
1 cup granulated sugar, 1/4 cup milk, 1/4 cup heavy whipping cream, 1 teaspoon vanilla extract
Take off the heat, add the oreos. Stir to combine, serve over desired dessert like ice cream cake or eat with a spoon!
5 crushed oreos

Notes

Stir Constantly: Keep stirring the sauce over medium heat to prevent it from burning.
Use Quality Ingredients: High-quality chocolate and heavy cream make a big difference.
Adjust Consistency: If the sauce is too thick, add a splash of milk; if too thin, let it simmer a bit longer.
Double Boiler Method: If you’re worried about scorching, use a double boiler to melt the chocolate and butter.
Instant-Read Thermometer: For the perfect texture, heat the sauce until it reaches about 220°F.
Serve Warm: The sauce thickens as it cools, so it’s best served warm over a scoop of ice cream or your favorite dessert.

Nutrition