Sugar Cookie White Chocolate Fudge

Sugar Cookie White Chocolate Fudge is my secret weapon for last minute holiday desserts or edible gifts when I want something festive and truly indulgent. The melt-in-your-mouth creaminess is pure cookie nostalgia, with the ease of just a few pantry ingredients and nearly foolproof results.

My family asks for this every December and it never lasts past the weekend. The first time I brought it to a cookie swap, everyone wanted the recipe on the spot.

Ingredients

• Sweetened condensed milk: brings creamy texture and the right amount of sweetness choose the full fat version for best results
• White chocolate chips: melt into a silky smooth base choose a brand you love to eat plain for optimal flavor
• Salted butter: deepens flavor and helps balance the sweetness use real butter for richness
• Pure vanilla extract: gives that signature sugar cookie vibe look for extract made from real vanilla beans
• Sugar cookie mix: delivers classic cookie flavor instantly check the ingredients for one that lists real sugar near the top
• Christmas sprinkles: add a festive touch and optional crunch use high quality sprinkles that will not bleed color

Step-by-Step Instructions

Prepare the Baking Pan:

Line your eight by eight inch baking pan with parchment paper leaving extra paper on the sides to lift the fudge out easily later

Melt the Chocolate Mixture:

In a medium saucepan over low heat add the sweetened condensed milk white chocolate chips and salted butter Stir continuously until the white chocolate and butter are melted and the mixture is smooth It is important to keep the heat low and never stop mixing to avoid scorching the chocolate

Stir in Vanilla and Sugar Cookie Mix:

Take the pan off the heat and immediately mix in the pure vanilla extract and sugar cookie mix Stir hard and fast making sure all lumps are smoothed out and everything is fully combined The mixture should become thick and cookie batter like

Add Sprinkles:

Fold in about half of your Christmas sprinkles using a gentle motion to keep the colors from smearing Save the rest for topping

Pour and Decorate:

Working quickly spread the warm fudge mixture evenly into the prepared pan Use a spatula to smooth the top Sprinkle on the rest of the sprinkles and press them down lightly so they stick

Chill:

Place the pan in your refrigerator and let it chill undisturbed for at least two hours or until completely firm This waiting is the hardest part in my house

Cut and Serve:

Once fully set lift the fudge out of the pan using the parchment paper Transfer to a clean cutting board and cut into small squares using a sharp knife Clean the blade between cuts for tidy pieces

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The vanilla extract is my favorite part because it reminds me of baking holiday cookies with my mom on snowy afternoons. My daughter loves picking out the holiday sprinkles and sprinkling them on herself sometimes a bit more generously than needed but that is half the fun.

How to Store Sugar Cookie Fudge

Store your fudge in a tightly sealed container in the refrigerator where it stays fresh and creamy for up to a full week If you want to keep it longer freeze pieces in single layers separated by parchment paper It thaws quickly so you can grab just a piece or two for an unexpected treat or lunchbox surprise

Substitutions and Variations

If you cannot find sugar cookie mix try using vanilla cake mix in a pinch For a nutty twist add a handful of chopped toasted pecans or pistachios right after you fold in the sprinkles Even non dairy white chocolate chips and plant based butter work surprisingly well if you need a dairy free version

Ideas for Serving

This fudge makes a perfect hostess gift wrapped in parchment and tied with festive ribbon Arrange on a tray with classic Christmas cookies or serve as part of a hot chocolate bar for a cozy gathering Sometimes I cut it into mini pieces for holiday charcuterie boards with fruit and nuts

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Fudge Through the Years

This type of easy no bake fudge became popular because families wanted festive sweets that anyone could make especially with young children in the kitchen Sugar cookies themselves are an essential holiday tradition so combining the two just makes sense It brings together generations of cookie lovers and candy makers into one joyful bite

Recipe FAQs

→ What type of sprinkles work best for this fudge?

Any colorful sprinkles will work, but nonpareils or jimmies add the best festive touch and won't bleed color during mixing.

→ Can I use unsalted butter instead of salted?

Yes, unsalted butter is fine; just consider adding a pinch of salt to balance the sweetness.

→ How should I store the fudge after cutting?

Keep the squares in an airtight container, layering with parchment paper, and refrigerate for up to a week.

→ Can I melt the ingredients in the microwave?

Yes. Use a microwave-safe bowl and heat in short intervals, stirring between each, until smooth.

→ How do I prevent the fudge from sticking to the pan?

Line your pan with parchment paper and leave an overhang to easily lift out the fudge after chilling.

→ Can this fudge be frozen for later?

Absolutely. Cut into squares, wrap tightly, and freeze for up to two months. Thaw in the fridge before serving.