Go Back
Easy Sugar Cookie Fudge Recipe: Creamy 5-Ingredient Holiday Candy

Easy Sugar Cookie Fudge Recipe

This easy no-bake sugar cookie fudge combines white chocolate, sweetened condensed milk, sugar-cookie mix, vanilla, and sprinkles for a creamy, colorful dessert. It makes about 36 small pieces and needs only a few minutes of microwave preparation before chilling.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 2 minutes
Total Time 2 minutes
Servings: 36 servings
Ingredients Method Notes

Ingredients
  

Fudge
  • 3 cups, about 18 ounces White chocolate chips or white vanilla baking chips
  • 1 14-ounce can Sweetened condensed milk
  • 1 cup Dry sugar-cookie mix, unprepared
  • 1 teaspoon Vanilla extract
  • 1/4 teaspoon, optional Salt
Mix-Ins and Topping
  • 1/4 to 1/3 cup, plus more for the top Colored or holiday sprinkles

Method
 

Step-by-Step
  1. Line an 8-inch square baking pan with parchment paper or aluminum foil, leaving enough overhang to lift out the chilled fudge. If the sugar-cookie mix contains flour, heat-treat it according to the package directions or heat it to 165°F/74°C, then cool it completely before using.
  2. Add the white chocolate chips and sweetened condensed milk to a microwave-safe bowl. Microwave on high for 60 seconds, stir thoroughly, and continue heating in 20- to 30-second intervals until smooth.
  3. Immediately stir the dry sugar-cookie mix, vanilla extract, and optional salt into the melted chocolate mixture. Mix until the fudge base is evenly combined and no dry pockets remain.
  4. Fold in 1/4 to 1/3 cup of sprinkles with just a few gentle strokes. Avoid excessive stirring because some sprinkle colors may bleed into the white fudge.
  5. Transfer the mixture to the prepared pan and spread it into an even layer. Scatter additional sprinkles over the top and press them very lightly into the surface.
  6. Refrigerate the pan for 2 to 3 hours, or until the fudge is fully firm. Use the parchment or foil overhang to lift it out, remove the lining, and cut it into small squares with a sharp knife.

Notes

Use short microwave intervals and stir often to prevent white chocolate from overheating or becoming grainy. For cleaner cuts, warm a large sharp knife briefly under hot water, dry it carefully, and repeat between cuts. Store the firm fudge covered in the refrigerator.