Mint Cookies & Cream Fudge

Directions

1. 1
   Line an 8x8-inch baking pan with aluminum foil or parchment paper, lightly butter the lining, set aside.
2. 2
   In a medium saucepan set over medium heat, add the sugar, evaporated milk, marshmallow fluff, butter and salt, whisk to combine. Bring to a low boil and simmer for 3-5 minutes, whisking constantly until the sugar has dissolved (SEE NOTES).
3. 3
   When the mixture is smooth and is slightly darker in color, remove from the heat and whisk in the white chocolate chips, stirring until smooth.
4. 4
   Add food coloring, vanilla and mint extract, then all but cup of the chopped Oreos. Stir until combined, then pour into the prepared pan.
5. 5
   Sprinkle the remaining Oreos on top and gently press in.
6. 6
   Place in the refrigerator for 1-2 hours before cutting and serving. Store in an air-tight container for up to a week.