Sugar Cookie Fudge
This easy Sugar Cookie Fudge recipe is a holiday favorite that combines the flavors of sugar cookies with the creaminess of fudge.
Servings: 16 pieces
Equipment
Ingredients
- 1 can sweetened condensed milk 14 ounces
- 2 ½ cups white chocolate chips
- 1 teaspoon almond extract
- 2 tablespoons butter
- 1 ½ cups sugar cookie mix heat treated if desired
- Christmas sprinkles
Instructions
- Line an 8 x 8 pan with parchment paper or foil and lightly grease it with cooking spray.
- In a medium saucepan, heat the sweetened condensed milk over medium-low heat until hot. Remove from heat.
- Add the white chocolate chips, butter, and almond extract. Stir until everything is melted and smooth.
- Stir in the sugar cookie mix until well incorporated.
- Pour the fudge mixture into the prepared pan and add sprinkles. Gently press the sprinkles in so they adhere.
- Cover the pan with plastic wrap or aluminum foil and let it set up in the refrigerator for 4 hours or overnight before cutting into squares.
Notes
- If you're concerned about using raw cookie mix, you can heat treat it in the microwave until it reaches 160°F. To do so, put the cookie mix in a bowl and microwave it for 30 seconds. Stir, and repeat for a total of 1-1/2 to 2 minutes, always using 30-second intervals.
- Don't let the milk scald or boil; you just want it hot.
- Almond extract adds a unique flavor, but you can use vanilla extract or skip it altogether.
- If you want sprinkles throughout the fudge, add them when you mix in the cookie mix.
- Allow the fudge to come to room temperature before cutting for clean slices.
- To get smooth slices, dip a sharp knife in hot water, then wipe it dry before each cut.
Nutrition
Serving: 1piece | Calories: 331kcal | Carbohydrates: 48g | Protein: 4g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 18mg | Sodium: 131mg | Potassium: 173mg | Fiber: 0.1g | Sugar: 40g | Vitamin A: 118IU | Vitamin C: 1mg | Calcium: 127mg | Iron: 0.2mg
