INTRODUCTION
Sugar Cookie Fudge is a simple sweet treat that tastes like a soft sugar cookie in a small square. This fudge is smooth, creamy, and easy to make at home. You can make it in one pot on the stove in less than 30 minutes of active time. It sets in the fridge and cuts into neat pieces for gifts or snacks. This sweet fudge also pairs well with coffee, like an iced sugar cookie almond milk latte, for a cozy snack.
This recipe uses white chocolate chips, sweetened condensed milk, and a bit of cookie mix to give the fudge its sugar cookie flavor. Sprinkles add a fun look. The steps are short and clear. Even if you are new to fudge, you can follow along and get good results.
WHY YOU WILL LOVE THIS RECIPE
You will love this recipe because it is quick, forgiving, and very tasty. It needs few ingredients you likely already have or can buy easily. The sweetened condensed milk and white chocolate make a silky base that holds together well. The sugar cookie mix adds a gentle cookie taste without baking or need for extra eggs.
This fudge is also easy to change. Add different sprinkles, a pinch of spice, or swap in flavored chips. It is a good recipe for holidays, parties, or a simple dessert at home. If you like warm drinks, try this with a cozy sweet sugar cookie latte to match the cookie notes.
HOW TO MAKE Sugar Cookie Fudge
This part gives you the main steps in plain language. Read all steps before you start. Measure the ingredients first. Keep heat low so the mixture does not burn. Stir often and be patient while it melts.
If you want a little twist, you can add a small spoon of a fruit syrup such as an apple brown sugar syrup to the mix for a light fall flavor. Only add a teaspoon or two so the fudge keeps its texture.
EQUIPMENT NEEDED
- Medium saucepan
- Heatproof spatula or wood spoon
- Measuring cups and spoons
- 8×8 or 9×9 inch square baking dish
- Parchment paper
- Nonstick cooking spray
- Refrigerator space
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 or at cool room temperature. Use a sharp knife to cut clean squares. Wipe the knife between cuts for neat pieces. Place on a plate or in small paper liners for a pretty look.
This fudge works well on a dessert tray. Arrange with other small sweets or cookies. It also makes a nice edible gift. Wrap squares in wax paper and place in a small box for giving. For a party, set the fudge next to napkins and small forks so guests can pick a piece easily.
If you want a drink match, try it with a warm or cold coffee made with a creamy creamer. For a dairy-free option, pick a plant-based coffee creamer that reads well with cookie flavors.
STORAGE & FREEZING : Sugar Cookie Fudge
Store your fudge in an airtight container in the fridge. It will stay fresh for about 1 to 2 weeks. Keep layers separated with parchment or wax paper to avoid sticking.
To freeze, wrap squares individually in plastic wrap and place them in a freezer bag or container. Freeze up to 3 months. Thaw in the fridge or at room temperature before serving. If you want to keep the bright sprinkles, store in a rigid container so they do not get crushed.
SERVING SUGGESTIONS
- Pair with coffee or tea for a simple treat. For a smooth, cozy match try a rich creamer like brown sugar oat milk creamer with your cup.
- Serve with fresh fruit to cut the sweetness. Sliced apples, berries, or orange segments balance the rich fudge.
- Place small squares on a dessert plate with a mint leaf for a small, elegant bite.
- Use the fudge as a topping for ice cream, broken into small pieces.
- Add to a holiday cookie tray with nuts and dried fruit for variety.
VARIATIONS
- Sprinkle swap: Use not only rainbow sprinkles but also crushed shortbread cookies, graham cracker crumbs, or finely chopped nuts for texture.
- Flavor add-ins: Stir in 1/4 teaspoon almond extract or a drop of lemon extract for a different note.
- Chocolate swirl: Melt a few tablespoons of dark chocolate and drizzle on top before the fudge sets.
- Fruity touch: Fold in a teaspoon of fruit syrup or jam for a small burst of flavor.
- Coffee twist: Mix in a small amount of instant espresso powder for a coffee-fudge taste that pairs well with a brown sugar shaken espresso style drink.
- Vegan idea: Use dairy-free white chocolate chips and a vegan sweetened condensed milk substitute if you can find one. Keep in mind the texture may vary.
FAQs
Q: Can I use regular sugar instead of sugar cookie mix?
A: The sugar cookie mix adds both sugar and flavor. You can try using 3/4 cup granulated sugar plus a few drops of vanilla and a pinch of salt, but the taste and texture will change. The cookie mix is the easiest choice.
Q: Why did my fudge turn grainy?
A: Grainy texture can come from overheating or letting the sugar crystallize. Keep the heat low, stir constantly, and do not let the mixture boil. Also melt the chocolate slowly.
Q: Can I skip the sprinkles?
A: Yes. You can skip sprinkles or use small candy pieces, chopped nuts, or cookie crumbs. If you omit the sprinkles, the top will be smooth and glossy.
Q: How thick should the fudge mixture be before I pour it into the pan?
A: It should be thick but pourable. It will hold its shape and not be runny. If it seems too stiff, add another small pat of butter to loosen it.
Q: Can I make this on a double boiler?
A: Yes. A double boiler gives gentle heat and reduces the risk of burning. It works well to melt the chocolate and combine the mix.
Q: Can I use a different chocolate?
A: You can try white chocolate bars or flavored chips, but be mindful of the sugar content. Dark or milk chocolate will change the flavor away from sugar cookie.
MAKE-AHEAD TIPS FOR Sugar Cookie Fudge
Make the fudge up to a week ahead and store it in the fridge in an airtight container. If you need to make it further ahead, freeze the pieces. To gift, wrap squares in parchment and place in a pretty box. If you plan to ship, add a cold pack and insulate the box so the fudge stays cool.
If you want to prep partly, melt and mix the base and keep it in the refrigerator in a sealed bowl. Warm gently to pour into the pan when you are ready to finish. This step saves time on the day you need the fudge.
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 to smooth the mixture.
- 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 remaining sprinkles if desired.
- Pour fudge into the pan and refrigerate for at least 2 hours, preferably 4.
- Once cooled, cut into squares and serve.