Sugar Cookie Fudge

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INTRODUCTION

Sugar Cookie Fudge is a simple, sweet treat that tastes like a soft sugar cookie in every bite. This fudge mixes white chocolate, sweetened condensed milk, and a sugar cookie mix to make a smooth, creamy candy. It is easy to make in one pot on the stove. You can add sprinkles for color or leave them out for a plain, rich bite.

If you like other sugar cookie sweets, try this sugar cookie Christmas fudge recipe for a holiday twist. This fudge is quick to make and needs no baking, so it is a good choice when you want a fast dessert that still looks special.

WHY YOU WILL LOVE THIS RECIPE

You will love Sugar Cookie Fudge because it is fast, creamy, and very sweet in a good way. It needs only a few simple ingredients. The texture is soft but firm enough to cut into neat squares. Kids and adults both enjoy it. The sprinkles add a fun touch, and the vanilla brings out the cookie flavor.

This recipe is also flexible. You can change the sprinkles, add small candy pieces, or put a thin drizzle of white chocolate on top. For a winter flavor, you might like a recipe for deliciously soft peppermint sugar cookies recipe, which pairs well with the minty versions of this fudge.

HOW TO MAKE Sugar Cookie Fudge

Making Sugar Cookie Fudge is easy. You will cook the sweetened condensed milk and mix in the dry cookie mix. Then you will melt white chocolate into the same pot and add butter and vanilla. You will finish with sprinkles if you like. The whole process takes about 10 to 20 minutes on the stove, plus chilling time in the fridge.

If you want to switch up the base, you can try a method that uses a quick dough like no-chill sugar cookies and blend a small piece into the fudge mix for extra texture. Keep the heat low and stir often to prevent burning. Once set, the fudge keeps well and makes a good gift.

EQUIPMENT NEEDED

You do not need fancy gear to make this fudge. You will use common kitchen tools you likely already have. Keep them clean and dry before you start.

• Medium saucepan
• Heatproof spatula or wooden spoon
• 8×8 or 9×9 inch square baking dish
• Parchment paper
• Nonstick cooking spray
• Measuring cups and spoons
• Knife for cutting the fudge

For a neat look, line the pan with parchment and leave some paper overhang. This makes it easy to lift the whole slab out of the pan. If you want to chill the fudge faster, use a metal pan and place it on a cool surface inside the fridge.

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

This list gives you what the recipe calls for. Use good quality white chocolate chips for a smooth finish. The sugar cookie mix brings the cookie flavor without making separate dough. If you want a richer taste, use full-fat sweetened condensed milk. For a dairy-free version, you can try plant-based white chocolate where available.

In case you want a seasonal twist, you might add tiny candy pieces similar to those used in peppermint candy sugar cookies for a festive crunch. Add small amounts so the fudge keeps its smooth texture.

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!

While you cook, keep the heat low and do not leave the pot unattended. Stir often to keep the mixture smooth. If the fudge looks grainy, keep stirring and lower the heat. If the white chocolate seems thick, a small extra bit of butter or a splash of light cream can help. After you pour the mix into the pan, press any extra sprinkles gently on top so they stay visible.

HOW TO SERVE Sugar Cookie Fudge

Cut the fudge into small squares for a sweet bite. Small pieces are rich, so a small square goes a long way. Serve the fudge on a platter with other small sweets. You can also wrap pieces in wax paper and give them as gifts.

Serve at room temperature if you want a softer bite. For a firmer piece, serve straight from the fridge. Place a napkin under each piece if you serve on a plate so guests can hold the fudge without it slipping.

STORAGE & FREEZING : Sugar Cookie Fudge

Keep the fudge in an airtight container in the fridge for up to two weeks. Layer pieces with parchment paper so they do not stick. For longer storage, freeze the fudge for up to three months. Wrap squares in plastic wrap and then place them in a freezer bag.

To thaw, move the wrapped fudge to the fridge overnight. Let it sit at room temperature for 10 to 20 minutes before serving to soften slightly. If you need to transport the fudge, keep it chilled in a cooler bag so it does not melt.

SERVING SUGGESTIONS

• Pair the fudge with a hot drink like coffee or tea. The warm drink balances the sweet, rich fudge.
• Serve with fresh fruit to cut the sweetness. Strawberries or sliced apples work well.
• Place small squares on a holiday dessert tray with cookies and candies for a colorful display.
• Use the fudge as a topping for ice cream by chopping it into small pieces and sprinkling over vanilla.

Simple garnishes like a light dusting of powdered sugar or extra sprinkles can make the dish look more festive. For a grown-up twist, serve small pieces with a glass of dessert wine or a sweet liqueur.

VARIATIONS

• Sprinkle-free: Leave out sprinkles for a smooth white fudge that looks like plain white chocolate.
• Chocolate swirl: Melt a few tablespoons of milk or dark chocolate and swirl it into the top before chilling.
• Nutty crunch: Stir in a small amount of finely chopped toasted almonds or pecans for texture.
• Mint: Add 1/4 teaspoon peppermint extract instead of vanilla and use green sprinkles for a minty treat.
• Fruit flavor: Mix in a small spoon of lemon or orange zest for a citrus note that brightens the sweet base.

All variations keep the basic steps the same. Add any extra bits at the end of melting so they keep their color and texture.

FAQs

Q: Can I use milk chocolate instead of white chocolate chips?
A: Yes. Milk chocolate will change the color and flavor. The fudge will taste more like regular chocolate than sugar cookie.

Q: Do I have to chill the fudge for 4 hours?
A: No. Two hours is the minimum for firming up. Four hours gives the best texture, but you can cut earlier if needed.

Q: Will the sprinkles melt into the fudge?
A: Some melting may happen if you stir the sprinkles too much while the mix is hot. The recipe asks you to stir only 1-2 times after adding sprinkles so they keep their shape.

Q: Can I use homemade sugar cookie dough instead of sugar cookie mix?
A: You can, but homemade dough may change the balance of wet to dry in the mix. If you use dough, add it slowly and watch the texture. You might need less or more depending on the recipe.

Q: How do I make the fudge less sweet?
A: Try using slightly less white chocolate or add a small pinch of salt to balance the sweetness. Serving with tart fruit also helps.

Q: Can I double the recipe?
A: Yes. Use a larger pan and double all ingredients. Make sure you still stir gently and keep the heat low so nothing burns.

MAKE-AHEAD TIPS FOR Sugar Cookie Fudge

Make the fudge up to two days ahead and keep it in the fridge in an airtight container. If you plan to gift it, cut into squares and wrap each piece in wax paper. Store them in a box at room temperature for a short time, but avoid heat.

To prepare for a party, make the fudge the day before. Chill it overnight then arrange it on a serving tray just before guests arrive. If you need to travel with the fudge, keep it in a cooler or insulated bag with ice packs to prevent melting.

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