0 from 39 votes
Sugar Cookie Fudge
Sweet sugar cookie fudge is rich, creamy and perfect for all of your Christmas cookie trays, parties and gifts. Delicious!
Prep Time
5 mins
Cook Time
5 mins
Additional Time
4 hrs
Total Time
4 hrs 15 mins
Servings: 16 Pieces
Calories: 331 kcal
Course:
Dessert
Cuisine:
American
Ingredients
- 14 ounces sweetened condensed milk canned
- 2 tablespoons butter salted or unsalted
- 2 ½ cups white chocolate chips
- 1 ½ cups sugar cookie mix
- Sprinkles optional
Instructions
- Line a square 8x8 pan with parchment paper or aluminum foil. If using aluminum foil, coat the foil in butter so the fudge releases from the foil.
- Place the sugar cookie mix in a heat-proof bowl. Heat the sugar cookie mix in the microwave for thirty seconds, then stir. Repeat for 1 1/2 to 2 minutes or until the mixture reaches 160 degrees. This ensures our flour is safe to consume, as raw flour without being heated should not be eaten. (see notes)
- Pour sweetened condensed milk in a medium pot. Turn the stove to medium heat and stir frequently. Gently heat the sweetened condensed milk until just warm, not boiling.
- Turn the heat to medium low. Place the butter in the pan and let it melt, stirring well. Turn the heat on the stove off.
- Pour the white chocolate chips into a large heat safe bowl. Place the bowl in the microwave and heat the white chocolate chips at half power, stirring about every thirty seconds. Continue heating and stirring at half power until a smooth white chocolate sauce forms, about 2-3 minutes.
- With a large whisk, mix the sugar cookie mixture into the sweetened condensed milk mixture and blend well. Add the melted white chocolate and stir until fully blended. Pour the mixture into your prepared pan. Immediately top with sprinkles if desired.
- Chill in the refrigerator for at least 4 hours to fully set. Remove the fudge from the refrigerator about 30 minutes before cutting, letting it sit on the counter. Slice the fudge and enjoy!
Cup of Yum
Notes
- When I heated my sugar cookie mix up in the microwave, mine did clump a little bit. Breaking up the clumps before you add it to your fudge will help to make sure you have a smoother fudge.
- Using a large whisk to blend the sugar cookie mix into the fudge mixture can also help a lot to make sure you don't have any dry clumps in your fudge.
- A 17.5 ounce bag of sugar cookie mix like I used in the picture uses about half of the mix for the 1 1/2 cups needed in this recipe. Use the other half of the mix to make a half batch of cookies or make a double batch of fudge in either a 8 1/2 by 11 or 9 by 12 size pan.
- Store the fudge in an airtight container for about a week on the counter or 2-3 weeks in the refrigerator.
Nutrition Information
Calories
331kcal
(17%)
Carbohydrates
48g
(16%)
Protein
4g
(8%)
Fat
14g
(22%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
0.4g
Monounsaturated Fat
4g
Trans Fat
0.1g
Cholesterol
18mg
(6%)
Sodium
131mg
(5%)
Potassium
173mg
(5%)
Fiber
0.1g
(0%)
Sugar
40g
(80%)
Vitamin A
118IU
(2%)
Vitamin C
1mg
(1%)
Calcium
127mg
(13%)
Iron
0.2mg
(1%)
Nutrition Facts
Serving: 16Pieces
Amount Per Serving
Calories 331
% Daily Value*
| Calories | 331kcal | 17% |
| Carbohydrates | 48g | 16% |
| Protein | 4g | 8% |
| Fat | 14g | 22% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 18mg | 6% |
| Sodium | 131mg | 5% |
| Potassium | 173mg | 4% |
| Fiber | 0.1g | 0% |
| Sugar | 40g | 80% |
| Vitamin A | 118IU | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 127mg | 13% |
| Iron | 0.2mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.