Sugar Cookie Fudge Recipe

Prepare

1. Line a 9x13" baking pan with parchment paper, leaving overhang on the sides (for easy fudge removal). Alternately, you can use a rimmed 9x13" size baking sheet, but still line it with parchment.
2. Have the white chocolate chips and marshmallow creme opened and ready to go, as once you need them, you don't want to waste time.

Make roux

1. To a large saucepan, I recommend at least a 3 quart size, add the unsalted butter and melt over LOW heat.
2. Once melted, add the sifted sugar cookie mix and whisk until completely mixed into and blended with the butter.

Add milk and sugar

1. Increase the heat to MED, and pour in the evaporated milk, whisking constantly as you pour.
2. Once hot, add the sugar and continue to whisk/stir, keeping the heat at MED, for about 5-7 minutes, or until the mixture comes to a rolling boil.
3. ** a rolling boil is when the mixture is boiling vigorously and has an almost churning motion in the saucepan.** if using a candy thermometer, continue heating and stirring until it reaches 234°F.
4. It's important not to overcook the milk/sugar mixture, or it can get too hard to make fudge with. Once it reaches that rolling boil (or 234°F on a candy thermometer), you're good to move on to the next step.

Stir in chocolate and marshmallow

1. Remove from the heat, and stir in the white chocolate chips. Stir until the chocolate has melted.
2. Stir in marshmallow creme and vanilla extract. Continue stirring until all ingredients are melted together.

Pour and set

1. Pour mixture into prepared baking pan, then sprinkle with the nonpareil sprinkles. Let cool for about 15 minutes or so at room temperature.
2. Cover pan and refrigerate for at least 2 hours, or overnight.

Serve

1. Once fudge has completely set and is hardened, slice into small squares (or desired shapes), and serve chilled.