INTRODUCTION
Sugar Cookie Fudge is a sweet, soft, and creamy treat that tastes like your favorite sugar cookie but in a fudge form. This recipe uses white chocolate chips and sweetened condensed milk to make a rich base. It is quick to make and great for gifts or a party tray. If you like colorful treats, you might also enjoy pink sugar cookies that bring a bright look and fun feel to your plate.
This fudge has a tender, sugar cookie flavor and a smooth melt in your mouth texture. It mixes the ease of fudge with the fun of sugar cookies. The recipe is forgiving and you can make it in one pot on the stove. Read on to learn why this candy will become a fast favorite in your kitchen.
WHY YOU WILL LOVE THIS RECIPE
You will love this recipe because it is simple and fast. It needs just a few pantry items and cooks in one pot. You do not need to bake anything, and clean up is easy. The result is creamy fudge that holds its shape and slices neatly.
The recipe is also flexible. You can add sprinkles for a festive look or leave them out for a plain, classic flavor. This makes the fudge perfect for holidays, birthdays, or a casual treat. If you like to match cookies to seasons or themes, try a similar colorful idea like rainbow sprinkle sugar cookies to pair with your fudge on a dessert table.
HOW TO MAKE Sugar Cookie Fudge
This part explains the full making process in clear steps. Start with low heat and a steady stir. Work carefully when melting so the mixture stays smooth. The sugar cookie mix gives the fudge a gentle cookie taste without needing any dough to bake. If you want a new twist, you can pair this fudge with themed cookies like Rudolph the Red-Nosed Reindeer sugar cookies for holiday platters.
EQUIPMENT NEEDED
- Medium saucepan or small saucepan
- Wooden spoon or heat-safe silicone spatula
- Measuring cups and spoons
- 8×8 or 9×9 inch square baking dish
- Parchment paper
- Nonstick cooking spray
- Knife for cutting squares
- Refrigerator space for chilling
Ingredients You’ll Need :
2 1/2 cups white chocolate chips, 1 can (14 oz) sweetened condensed milk, 1 cup sugar cookie mix, 1-2 tablespoons butter, 1/2 teaspoon vanilla extract, 2 tablespoons sprinkles
STEP-BY-STEP INSTRUCTIONS :
In a saucepan, over medium low heat, add sweetened condensed milk. Once hot, but NOT boiling, add sugar cookie mix and stir.
Next, add white chocolate chips, butter and vanilla to the same pot, still over medium low heat.
Heat until totally melted and smooth, continue to stir frequently. If needed, to smooth mixture, add another tablespoon of butter. I always do. This mixture will be thick.
If using, pour in half your sprinkles and only stir 1-2 times so your sprinkles don’t melt!. If you don’t like sprinkles check below in the recipe notes for some other suggestions!
Line an 8×8 or 9×9 inch square baking dish with parchment paper and spray with nonstick cooking spray.
Top with sprinkles too, if desired.
Pour fudge into pan, and refrigerate for at least 2 hours, if not 4.
Once cooled, cut into squares and serve. Enjoy!
HOW TO SERVE Sugar Cookie Fudge
Serve the fudge chilled so it holds its shape. Cut neat squares with a sharp knife. If the knife sticks, run it under hot water and wipe it dry before cutting again. You can plate the fudge on a small tray, place a paper doily under each piece, or stack squares in a box for a gift.
For a party, arrange the fudge with other treats. A good match is a warm, classic cookie like a bakery-style chocolate chip cookie to give guests a choice of flavors. Place small labels so people know this is sugar cookie flavored fudge.
STORAGE & FREEZING : Sugar Cookie Fudge
Store the fudge in an airtight container in the fridge. It will keep well for up to 2 weeks. Place parchment paper between layers so the squares do not stick together. For longer storage, you can freeze the fudge.
To freeze: wrap individual squares in plastic wrap and place them in a freezer-safe bag or container. Freeze for up to 3 months. Thaw in the fridge overnight before serving. Do not leave the fudge out at room temperature for long, as it can soften and lose shape.
SERVING SUGGESTIONS
- Serve with tea or coffee for a sweet afternoon treat.
- Place on a dessert board with cookies and nuts for a buffet. For a warm cookie contrast, pair it with the best homemade chocolate chip cookies.
- Use small squares as a sweet favor in clear bags tied with ribbon.
- Add a small scoop of vanilla ice cream next to a warm plate of fudge for a contrast in texture.
VARIATIONS
- No-sprinkle version: Leave out the sprinkles and top with a light dust of powdered sugar.
- Nutty fudge: Fold in 1/2 cup chopped toasted pecans or almonds for extra crunch.
- Lemon twist: Add 1 teaspoon lemon zest to the mixture for a fresh, citrus note.
- Chocolate marble: Melt 1/2 cup semisweet chocolate chips and swirl into the white chocolate mixture before chilling.
- Candy pieces: Stir in 1/4 cup crushed candy canes or small candy bits in place of sprinkles for a seasonal touch.
FAQs (minimum 4 FAQ)
Q: Can I use a different chocolate type?
A: Yes. You can use semisweet or milk chocolate chips, but the flavor will change. White chocolate gives the best sugar cookie taste.
Q: Do I need to cook the sugar cookie mix first?
A: No. You mix the dry sugar cookie mix into the hot condensed milk. It blends into the base and adds cookie flavor without baking.
Q: Can I make this without a stove?
A: You need a low heat to melt the chips and mix. You might use a microwave in short bursts, stirring often, but a saucepan gives the best control.
Q: Will the sprinkles melt?
A: Some sprinkles will soften or bleed if you stir them too much. The recipe says to stir only 1-2 times after adding sprinkles so they hold shape.
Q: How do I get smooth fudge without lumps?
A: Keep the heat low and stir constantly while the chips melt. If you see any grainy bits, keep stirring and warm slowly until smooth.
Q: Is this safe for kids to help make?
A: Yes, with close adult supervision. Have kids add sprinkles or line the pan, while an adult handles the hot stove.
MAKE-AHEAD TIPS FOR Sugar Cookie Fudge
This fudge is a good make-ahead treat. You can make it a day or two before a party and keep it chilled in the fridge. For gifts, cut squares and wrap each piece in wax paper or plastic wrap, then place in a box. If you plan to stack them, add parchment layers to prevent sticking.
If you need to transport the fudge, keep it in a cooler bag with an ice pack to keep it firm. For holiday trays, make the fudge up to a week ahead and store in the fridge. For longer prep, freeze the wrapped pieces and thaw in the fridge the day before serving.
Sugar Cookie Fudge
Ingredients
Method
- In a saucepan, over medium-low heat, add sweetened condensed milk. Once hot but not boiling, add sugar cookie mix and stir.
- Next, add white chocolate chips, butter, and vanilla to the same pot, still over medium-low heat.
- Heat until totally melted and smooth, continue to stir frequently. If needed, add another tablespoon of butter for smoothness.
- If using, pour in half your sprinkles and stir 1-2 times so your sprinkles don’t melt.
- Line an 8×8 or 9×9 inch square baking dish with parchment paper and spray with nonstick cooking spray.
- Top with more sprinkles if desired.
- Pour fudge into the prepared pan and refrigerate for at least 2 hours, if not 4.
- Once cooled, cut into squares and serve.