Sugar Cookie Fudge
A delightful no-bake treat that combines the classic flavors of sugar cookies with the creamy texture of fudge, perfect for any occasion.
Ingredients
Fudge Base
- 1 can sweetened condensed milk (14 ounces)
- 2 cups white chocolate chips Use high-quality white chocolate for best results.
- 1/4 cup unsalted butter Adds richness to the fudge.
- 1 teaspoon vanilla extract Pure vanilla extract recommended.
- 1/2 teaspoon almond extract Enhances the flavor.
Mix-ins and Toppings
- 1-2 cups sprinkles Choose your favorite types for decoration.
Instructions
Preparation
- Line an 8x8-inch baking pan with parchment paper, leaving some overhang.
Melting
- In a medium saucepan over low heat, combine sweetened condensed milk, white chocolate chips, and butter. Stir continuously until smooth.
Flavoring
- Remove from heat and stir in vanilla and almond extracts until well combined.
Mix in Sprinkles
- Fold in 1 cup of sprinkles into the fudge mixture.
Set
- Pour the fudge mixture into the prepared pan and smooth the top with a spatula.
- Sprinkle more sprinkles on top for decoration.
- Refrigerate for 2-4 hours or until fully set.
- Once set, lift the fudge out using the parchment overhang and cut into squares.
Notes
Store in an airtight container in the fridge for up to 2-3 weeks. For longer storage, wrap in plastic wrap and foil and freeze for up to 2 months. If you prefer warm fudge, microwave for 10-15 seconds until just soft.