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Last Christmas I whipped up this Cookie Fudge when I was in a pinch for my annual cookie exchange. This treat blends creamy white chocolate fudge with classic sugar cookie tastes and has now become my holiday favorite. It's incredibly simple to make with zero baking required. Grab some for unexpected gatherings, thank-you gifts, or just when you're craving something sweet.
Why This Fudge Stands Out
This fudge tastes like you slaved away for hours but it couldn't be easier. It's basically a sugar cookie and fudge rolled into one delicious bite—it's amazing. You'll only need about 15 minutes and ingredients you've probably got sitting in your cupboard already. I often make huge batches for gifting since everyone thinks I bought it from some boutique candy store. It's my go-to when I need to wow people but I'm short on time.
What You'll Need For This Treat
Here's everything you should grab from your kitchen:
- White Chocolate Chips: Go for premium ones like Ghirardelli melting wafers. Don't bother with candy melts as they just won't give you the right flavor.
- Sugar Cookie Mix: This brings that fantastic cookie taste without any extra hassle.
- Sweetened Condensed Milk: This makes the texture velvety smooth and binds everything together.
- Sprinkles: Pick whatever festive colors you love—any type works wonderfully here.
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Creating Your Sweet Treat
Follow these steps for flawless results every time:
Start by setting everything up. Put parchment in your pan with some hanging over each side so you can easily pull out your fudge later. Have your sprinkles measured and ready because things will move quickly once we start.
Let's make our base mix. Dump the sweetened condensed milk into a sturdy pot—my dutch oven works wonders here. Mix in the sugar cookie mix and stir until completely combined. You don't want any dry spots anywhere.
Next comes the chocolate part. Set your burner to low—and I mean really low to avoid scorching. Pour in your chips and start mixing. Don't stop until you've got a smooth, silky mixture. If you notice tiny lumps, just keep stirring and they'll disappear.
Here's a handy test: touch the pot's side—it should feel warm but not burning hot. Your fudge is ready when it drips from your spoon in a smooth stream like honey.
Remove from heat and give one final stir. Quickly fold in half your sprinkles with gentle movements. Don't mix too much or you'll end up with muddy-looking fudge.
Pour the whole thing into your lined pan. Work quickly but don't worry about perfect smoothness. An offset spatula helps spread it evenly. Scatter remaining sprinkles on top and press them down slightly.
Now comes the waiting game. Let it cool on the counter for 10 minutes before putting it in the fridge. Leave it there at least 2 hours, though overnight works even better.
When ready to slice, pull the whole block out using the parchment edges. Let it sit for 5 minutes, then cut with a knife dipped in hot water between slices for beautiful clean squares.
Storing Your Sweet Creation
I've figured out the best ways to keep this fudge over time. For regular storage, stick it in an airtight container in your fridge—it'll stay fresh about 3 weeks, though at my house it disappears way faster. Want to save some for another day? Slice it up, put parchment between layers, and toss it in the freezer. It'll keep for 6 months that way. Just move it to your fridge the night before you want some. The texture stays amazingly smooth this way.
Custom Flavor Ideas
My sister switches the sprinkles based on whatever we're celebrating. Red and green for Christmas, pastel colors for Easter—you name it. Sometimes I add a tiny bit of vanilla or almond extract which really takes it up a notch. Got friends who love nuts? Throw in some chopped pecans. I've even made batches with non-dairy chocolate and coconut condensed milk for my vegan friend—she couldn't get enough of it.
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Common Questions Answered
Folks often ask if they can prepare this ahead of time—absolutely you can. It actually tastes better after sitting in the fridge for a day or two. Wondering about shelf life? It'll stay good for three weeks refrigerated if you can manage not to eat it all first. Many people question if dark chocolate works instead of white—sure it does, but the white chocolate really captures that sugar cookie taste. And isn't that the whole point?
Pro Secrets For Flawless Results
After making this fudge countless times, I've learned you must keep stirring while it's heating. Don't even think about stopping for a moment or you might end up with burnt chocolate—and nobody wants that disaster. When you mix in those colorful sprinkles, go easy since they tend to bleed color everywhere. Always buy good quality white chocolate because the cheap stuff just doesn't melt properly. And definitely let everything cool completely before cutting—trust me, patience gives you those picture-perfect squares.
Frequently Asked Questions
- → Why do I need to keep stirring the fudge?
Constant stirring keeps the chocolate from burning and helps it stay smooth. If you let it sit still, the bottom might scorch and create burnt spots in your fudge.
- → How long will this fudge stay good?
Stored in a sealed container, it lasts up to two weeks in the fridge. At room temperature, it’s best to eat it within a week.
- → Can I use sprinkles in different colors?
Absolutely! Pick colors that match the occasion or celebration. Just skip liquid food coloring, as it can mess up the texture.
- → What if my fudge isn’t getting firm enough?
It’s important to follow the exact condensed milk measurement and let it cool completely in the fridge. If you try to shortcut the cooling process, the fudge may not firm up properly.
- → Can I put this fudge in the freezer?
Yes, you can freeze it. Wrap it tightly and it’ll keep for up to three months. Let it thaw in the fridge overnight before enjoying.