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Sugar Cookie Fudge
Sugar Cookie Fudge tastes just like a vanilla sugar cookie, made with sugar cookie mix, white chocolate and condensed milk. Top it with holiday sprinkles.
Ingredients
- 1 (14-ounce) can sweetened condensed milk
- 2½ cups white chocolate chips
- 1¼ cups sugar cookie mix heat treated (see notes)
- 2 tablespoons unsalted butter
- ¼ teaspoon kosher salt
- 2 teaspoons vanilla extract
- ⅛ cup Christmas sprinkles for the top
Instructions
- Spray a 9×9 pan with cooking spray. Next, line with parchment paper, leaving overhang on both sides so you can easily lift the fudge out when it’s done.
- Add sweetened condensed milk to a large pot and heat over medium heat, stirring continually. When hot, stir in the white chocolate chips, sugar cookie mix, and butter, and kosher salt. Stir the mixture until it is fully melted and smooth. Remove from heat.
- Fold in the vanilla.
- Pour fudge mixture into the prepared dish and top with the sprinkles.
- Chill fudge in the refrigerator to set, at least two hours, or up to overnight. Slice into 36 pieces and serve.
Notes
Heat-treat the mix: Cookie mix has raw flour, so heat it first. Microwave it in a large bowl in 30-second bursts, stirring each time, until it reaches 165°F, about 2 minutes total.
Keep the heat moderate: Stir the whole time over medium heat so the white chocolate doesn’t scorch or seize.
Storage: Keep the fudge in an airtight container in the fridge for up to 2 weeks.
Lift it out: Leave extra parchment hanging over the sides of the pan so you can lift the fudge out in one piece.
Nutrition
Serving: 1 | Calories: 153kcal | Carbohydrates: 23g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 8mg | Sodium: 66mg | Fiber: 0.03g | Sugar: 20g
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