Sugar Cookie Fudge

INTRODUCTION

Sugar Cookie Fudge is a simple, sweet treat that tastes like a sugar cookie in a soft, creamy fudge form. This recipe uses white chocolate chips and sweetened condensed milk to make a smooth base. You add sugar cookie mix for the cookie flavor and sprinkles for a fun look. You can make it in one pan on the stove and chill it until firm. It does not take long and it will make people smile.

If you enjoy easy holiday treats, you might also like the bright and fun Easy Reindeer Sugar Cookies, which pair well with a plate of fudge. This fudge works for a party, a gift, or a quick sweet fix. The result is rich but mild, sweet but not sharp. It holds its shape and looks nice on a cookie plate.

This article shows why you will love this recipe, what you need, step-by-step directions, storage tips, serving ideas, and answers to common questions. The language stays simple. The steps stay clear. You will learn how to make Sugar Cookie Fudge at home with little fuss.

WHY YOU WILL LOVE THIS RECIPE

You will love this recipe because it is fast, forgiving, and tasty. The ingredients are easy to find in any grocery store. You heat and stir on the stove, then chill. No candy thermometer. No long cooking. The sugar cookie mix gives a familiar cookie flavor without baking or rolling.

The texture is smooth and creamy from the white chocolate and sweetened condensed milk. The cookie mix thickens the fudge slightly so it slices like a bar. The sprinkles add a fun crunch and a pop of color. You can change the sprinkles to match a season or holiday.

If you like floral or subtle cookie flavors, try a different cookie idea like Honey Lavender Sugar Cookies to inspire a new flavor twist for your fudge. That flavor idea can guide you when you want to add a tiny dash of extract or a light herb note.

HOW TO MAKE Sugar Cookie Fudge

This fudge makes use of simple heat and stir steps. You do everything in one pot. The most important rule is to heat gently. Medium-low heat keeps the chocolate from seizing and the milk from scorching. Stir often and keep the heat calm.

Start by warming the sweetened condensed milk. Add the sugar cookie mix while the milk is hot but not boiling. Let the mix dissolve and thicken the milk a little. Then add the white chocolate chips, butter, and vanilla. Stir until the chocolate melts and the mixture is smooth. The texture will be thick and hold shape once chilled.

If you want a different cookie tone, you can borrow a tea or floral note from another cookie recipe. For a light, floral hint, read ideas from the Lavender Earl Grey Sugar Cookies recipe and adapt by adding a drop of flavored extract. Keep flavor light so the fudge stays sweet and balanced.

EQUIPMENT NEEDED

• Medium saucepan or pot with a heavy bottom.
• Spatula or wooden spoon for stirring.
• 8×8 or 9×9 square baking dish.
• Parchment paper to line the pan.
• Spray oil to prevent sticking.
• Measuring cups and spoons.
• Refrigerator space for chilling.

A heavy-bottom pan helps spread heat evenly. Use a spatula that can scrape the sides and the bottom as you stir. A lined pan makes it easy to lift the fudge out when it sets.

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

These amounts make a single batch that fits an 8×8 or 9×9 pan. You can double the recipe for a larger crowd. Use good quality white chocolate chips for the best 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!

HOW TO SERVE Sugar Cookie Fudge

Cut the fudge into small squares. A 1-inch or 1.5-inch square is easy to eat and looks nice on a tray. Serve at room temperature for a soft bite, or straight from the fridge for a firmer texture. Place on a simple white plate or a festive tray for a holiday table.

Pair the fudge with simple cookies or coffee. If you enjoy no-bake sugar cookie bars, you can serve them together for variety; the no-bake bars make a good contrast in texture and look. For ideas, see the recipe for Santa’s No-Bake Sugar Cookie Bars, which go well with fudge on a dessert table.

For gifting, wrap squares in wax paper and place them in a small box. Add a ribbon. The fudge keeps its look and taste well when packed for a short trip.

STORAGE & FREEZING : Sugar Cookie Fudge

Store the fudge in an airtight container in the refrigerator. It will keep for up to 2 weeks. If you need more time, freeze the fudge for up to 3 months.

To freeze, cut the fudge into squares and place a layer of parchment between layers. Put the squares in a freezer-safe container or bag. Thaw in the fridge overnight before serving. Do not leave fudge out at room temperature too long in warm weather; it can soften and become sticky.

When you want to serve from the fridge, let the fudge sit at room temperature for 10 to 15 minutes to soften slightly. This gives the best bite.

SERVING SUGGESTIONS

• Serve with hot tea, coffee, or cider. The warm drink balances the sweet, creamy fudge.
• Arrange on a cookie platter with iced sugar cookies, ginger cookies, and shortbread for contrast. You can use ideas from a full holiday cookie mix like the Best Christmas Cookie Bars to plan a full dessert spread.
• Add a side of fresh fruit like strawberries to cut the sweetness and add color.
• Use the fudge as a dessert garnish: place a small square on top of a scoop of vanilla ice cream for a quick sundae.

Keep the presentation simple. Small squares look best and are easy for guests to pick up.

VARIATIONS

• Sprinkle-free: Leave out the sprinkles and finish the top with a thin dusting of powdered sugar or a few chopped nuts for texture.
• Flavor swaps: Add a drop of almond extract for a nutty note, or a drop of lemon extract for a bright twist. Keep the amount small so it does not overpower.
• Color theme: Use red and green sprinkles for Christmas, pastel sprinkles for spring, or themed colors for parties.
• Mix-ins: Fold in 1/4 cup of crushed shortbread cookies or 1/4 cup of mini chocolate chips for added texture.
• Layered fudge: Make a thin chocolate layer on the bottom by melting 1/2 cup of dark chocolate and spreading it in the pan before adding the sugar cookie fudge. Chill to set, then add the cookie fudge on top.

If you want a more floral hint, try a very light touch of lavender or earl grey ideas from tea cookie recipes to inspire a gentle flavor shift.

FAQs

Q: Can I use a different cookie mix?
A: Yes. Any sugar cookie mix or plain cookie mix will work. Different mixes may change the flavor a little. Use what you like.

Q: Can I make this without white chocolate chips?
A: You can try white chocolate bars chopped small, but chips melt best. If you use another chocolate, the color and flavor will change.

Q: Will the sprinkles melt?
A: If you stir the sprinkles too much while the mixture is hot, they can melt and bleed color. Stir only 1-2 times when you add them, or press them on top after pouring.

Q: How do I fix grainy fudge?
A: Grainy fudge can happen if the chocolate gets too hot or the heat is too high. Use medium-low heat and stir constantly while melting. If it is grainy, try reheating gently with a tablespoon of butter to smooth it.

Q: Can I double the recipe?
A: Yes. Use a larger pan and adjust chilling time. A shallow pan cools faster than a deep one.

Q: Is this recipe safe for kids to help with?
A: Yes. Kids can measure, stir at safe distance, and press sprinkles on top once the mixture cools a bit. Keep them away from the hot pan.

MAKE-AHEAD TIPS FOR Sugar Cookie Fudge

Make the fudge a day or two before you need it. Chill fully, then keep in the fridge in an airtight container. If you need to make it farther in advance, freeze the squares in a single layer with parchment between layers. Move to the fridge the night before serving to thaw slowly.

If you want to transport the fudge, keep it chilled in a cooler with ice packs. Pack in a rigid container to keep the squares from shifting. For a party, remove from the fridge 10 to 20 minutes before serving so the fudge softens slightly and the flavors open.

Enjoy your Sugar Cookie Fudge.

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