Description
This Sugar Cookie Fudge is a delightful no-bake treat combining creamy white chocolate and sweetened condensed milk with a hint of sugar cookie mix and vanilla. The fudge is studded with colorful rainbow sprinkles for a festive touch, making it perfect for holidays or anytime you want a sweet, easy-to-make dessert.
Ingredients
Scale
Ingredients
- 2 cups white chocolate chips
- 1 can (14 ounces) sweetened condensed milk
- 1/2 cup sugar cookie mix (dry)
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon almond extract (optional)
- Pinch of salt
- 1/4 cup rainbow sprinkles (plus extra for topping)
Instructions
- Prepare Baking Dish: Line an 8×8-inch baking dish with parchment paper, leaving some overhang on the sides to make removal of the fudge easier later.
- Melt Chocolate and Milk: In a medium saucepan over low heat, combine the white chocolate chips and sweetened condensed milk. Stir constantly to prevent burning and ensure the chocolate melts smoothly into the milk.
- Add Dry Ingredients and Flavorings: Once melted, add the dry sugar cookie mix, vanilla extract, almond extract if using, and a pinch of salt. Stir well until all ingredients are fully incorporated into a smooth mixture.
- Mix in Sprinkles: Remove the saucepan from heat and quickly fold in 1/4 cup of rainbow sprinkles before the fudge starts to set, ensuring even distribution.
- Pour and Top: Pour the fudge mixture into the prepared baking dish and smooth out the top with a spatula. Immediately sprinkle additional rainbow sprinkles on top and gently press them into the surface for decoration.
- Chill and Set: Allow the fudge to cool at room temperature for 1 hour. Then transfer to the refrigerator and chill for at least 2 hours or until firm enough to cut.
- Serve: Once set, lift the fudge out of the pan using the parchment paper overhang. Cut into approximately 25 squares and serve.
Notes
- Store the fudge in an airtight container in the refrigerator for up to 1 week to maintain freshness.
- For the best texture and flavor, allow the fudge to sit at room temperature for a few minutes before serving.
- Use parchment paper to make removal of the fudge easier and avoid sticking.
- Feel free to skip the almond extract if you prefer to keep the fudge purely vanilla flavored.
