Sweet, rich vanilla flavor with cute Christmas sprinkles, our creamy, no-bake Sugar Cookie Fudge recipe is all the rage for the holidays!
Sugar Cookie Fudge is a 5-ingredient, super-easy recipe that brings all the vanilla flavor of cookies without bringing the work! Featuring a store-bought cookie mix, sweetened condensed milk, butter, vanilla, and white chocolate chips, these festive little fudge squares are topped with red & green sprinkles for the perfect addition to your parties and get-togethers!
Homemade Fudge Makes a Great Gift!
Homemade sweet treats, like our Cranberry Cinnamon Snack Mix, make a thoughtful gift any time of year – especially at the holidays! And when the recipe for a rich, delicious Sugar Cookie Fudge is THIS easy, you’ve got no excuse for not making this Christmas goodie for all your cookie trays and gift bags!
Other Easy Homemade Candy
- Potato Candy is a totally unique, gooey, chewy peanut butter treat!
- Crock Pot Sweet and Salty Candy is the easiest recipe around – and it’s so pretty wrapped up with a bow!
Ingredients
Cookie Mix: This recipe starts easy with a boxed or bagged sugar cookie mix!
Dairy: Sweetened Condensed Milk and Butter add sweet, creamy richness to this fabulous fudge!
Chocolate: We’re using white chocolate chips for this recipe, but almond bark or white chocolate melts would also work.
Flavor: Vanilla extract intensifies the sugar cookie flavor perfectly!
Garnish: Ted & green sprinkles take this fudge from classic to Christmas!
How to Make Sugar Cookie Fudge
STEP ONE: Line an 8×8 baking pan with parchment paper, using enough to hang over the edges. Set aside. Warm the sweetened condensed milk over low heat in a medium saucepan. Add the sugar cookie mix and stir until well combined.
STEP TWO: Add the white chocolate chips, butter, and vanilla. Stir until just melted and smooth. Do NOT cook too hot or too long.
STEP THREE: Pour the melted mixture into the parchment-lined dish. Top with sprinkles.
STEP FOUR: Let the fudge set up for at least 4 hours. Once firm, lift the entire block out by the parchment paper. Slice into 1″ squares and enjoy!
Tips for Success
- Store the fudge in an airtight container for up to 2 weeks.
- Line the baking pan with parchment paper when making fudge, allowing it to drape over the sides for easy lifting after it has set.
- Almond bark or white chocolate melts can substitute for the chips.
- We’re using Christmas sprinkles for this recipe, but the sprinkles can be altered for any and every occasion! Multi-colored for New Year’s Eve, red hearts for Valentines, green for St. Patrick’s Day, pastels for Easter, etc.!
- Don’t confuse evaporated milk for sweetened condensed milk – they are definitely NOT the same!
Do I HAVE to Use an 8×8 Pan for Making Fudge?
Of course not! You could also use a 9×9 or a 7×11, but I don’t recommend going up to a larger size than this unless, of course, you double the recipe. The smaller the pan you use, the taller and prettier the fudge will turn out.
Can You Freeze Fudge?
Yes, you can freeze an entire batch of fudge or the leftovers, if you like. Separate the layers with parchment paper, then double-wrap the fudge in plastic wrap and foil to keep its yummy flavor and prevent freezer burn. Thaw on the counter overnight before serving.
Other “Cookie & Cake” Flavor Fudge Recipes
- Oreo Fudge
- Snickerdoodle Fudge
- Gingerbread Cookie Fudge
- Red Velvet Fudge
- Strawberry Fudge
- Mint Chocolate Fudge
Ingredients
- 14 ounces sweetened condensed milk
- 8 ounces sugar cookie mix (about 1 1/4 cup)
- 2 cups white chocolate chips
- 2 tablespoons salted butter
- 1 teaspoon vanilla extract
- 2 tablespoons sprinkles
Instructions
- Line an 8-inch x 8-inch baking pan with parchment paper. Set aside.
- In a medium saucepan, warm the sweetened condensed milk over low heat. Add the sugar cookie mix and stir together until combined.
- Add the white chocolate chips, butter, and vanilla. Stir until smooth.
- Pour the fudge mixture into the prepared baking pan, spread it into an even layer, and top with sprinkles.
- Let the fudge set up at room temperature or in the fridge for at least 4 hours, or overnight. Cut into 16 pieces (4×4 grid) or into your desired-sized squares.
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