Description
This Easy Sugar Cookie Fudge recipe combines creamy white chocolate with sweetened condensed milk and crunchy sugar cookie crumbs to create a rich, smooth, and nostalgic treat. Topped with colorful sprinkles, this no-bake fudge is perfect for holiday gatherings or anytime you want a quick, indulgent dessert that impresses.
Ingredients
Scale
Fudge Base
- 2 cups white chocolate chips
- 1 can (14 oz) sweetened condensed milk
- 1/4 cup unsalted butter
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract (optional)
Add-ins and Topping
- 1/2 cup sugar cookie crumbs (from baked cookies)
- Sprinkles, for topping
Instructions
- Prepare the Pan: Line an 8×8-inch baking dish with parchment paper, making sure to leave an overhang on the sides. This will make it easier to lift out the fudge once set.
- Melt Ingredients: In a medium saucepan, combine the white chocolate chips, sweetened condensed milk, and unsalted butter. Heat over low heat, stirring constantly, until the mixture is completely smooth and unified.
- Add Flavorings & Crumbs: Remove the saucepan from heat. Stir in the vanilla extract, almond extract if using, and the sugar cookie crumbs until they are evenly distributed throughout the fudge mixture.
- Pour Into Pan: Pour the fudge mixture into the prepared baking dish and spread it out evenly with a spatula to create a smooth surface.
- Add Sprinkles: Generously sprinkle the surface with sprinkles, gently pressing them into the fudge so they stick.
- Chill: Refrigerate the fudge for 2 to 3 hours or until it is firm and set.
- Cut and Serve: Use the parchment paper overhang to lift the fudge out of the dish. Place on a cutting board and cut into 16 equal squares. Serve and enjoy.
Notes
- Ensure you use low heat when melting the chocolate to prevent it from scorching.
- Almond extract is optional but adds a nice nutty undertone.
- Use fresh sugar cookie crumbs for best texture; leftover cookies can be crushed finely.
- Store fudge in an airtight container in the refrigerator for up to one week.
- Let the fudge return to room temperature before serving for a softer bite.
