Sugar Cookie Fudge Recipe
User Reviews
5
Sugar Cookie Fudge Recipe
Description
The Sugar Cookie Fudge begins by preparing a roux of melted butter and sifted sugar cookie mix to ensure smoothness. Adding evaporated milk and sugar and cooking until boiling thickens the base mixture. White chocolate chips and marshmallow creme are then folded in for a creamy texture and sweetness. Vanilla extract balances the sugar’s sweetness, while nonpareil sprinkles add visual appeal and slight crunch. The fudge is poured into a lined 9x13-inch pan to cool and firm.
This fudge has a dense yet creamy consistency, cut into small squares for serving. The marshmallow creme contributes to its soft mouthfeel while the cookie mix imparts subtle cookie flavor. It is a festive treat that works well for holiday gatherings or casual desserts. Chilling the fudge in the refrigerator ensures a clean slice and optimal texture.
To prepare, line the pan with parchment extending beyond edges to lift the fudge easily once set. Heating the mixture gradually while whisking prevents graininess. The recipe yields approximately 40-48 squares, depending on size. This particular recipe uses a commercial sugar cookie mix, and sifting it well is critical for smooth fudge. It should be refrigerated before serving and stored chilled to prevent stickiness. A variation includes using sweetened condensed milk instead of evaporated milk and cooking extensively to thicken.
Ingredients
- 12 Tbsp butter sliced into 1 Tbsp pieces, unsalted
- 1 cup sugar cookie mix sifted or whisked very thoroughly **see chef tips section**
- 3/4 cup evaporated milk
- 3 cups granulated sugar
- 11 oz bag white chocolate chips
- 7 oz container marshmallow creme
- 1/2 - 1 tsp vanilla extract adjust this per your tastes, or vanilla bean paste
- 3 Tbsp nonpareil sprinkles in any color or color mix you'd like
Instructions
Prepare
- 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.
- 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
- To a large saucepan, I recommend at least a 3 quart size, add the unsalted butter and melt over LOW heat.
- Once melted, add the sifted sugar cookie mix and whisk until completely mixed into and blended with the butter.
Add milk and sugar
- Increase the heat to MED, and pour in the evaporated milk, whisking constantly as you pour.
- 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.
- ** 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.
- 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
- Remove from the heat, and stir in the white chocolate chips. Stir until the chocolate has melted.
- Stir in marshmallow creme and vanilla extract. Continue stirring until all ingredients are melted together.
Pour and set
- Pour mixture into prepared baking pan, then sprinkle with the nonpareil sprinkles. Let cool for about 15 minutes or so at room temperature.
- Cover pan and refrigerate for at least 2 hours, or overnight.
Serve
- Once fudge has completely set and is hardened, slice into small squares (or desired shapes), and serve chilled.
Notes
- Use sifted sugar cookie mix to prevent grainy fudge texture and ensure smoothness.
- Line the baking pan with parchment paper extending over edges for easy fudge removal.
- Chill fudge in the refrigerator for at least 2 hours before slicing to allow it to firm properly.
- Store fudge refrigerated to avoid stickiness; avoid serving at room temperature if possible.
- This recipe yields about 40 to 48 small squares, depending on portion size.
Nutrition Information
Show DetailsNutrition Facts
Serving: 48servings
Amount Per Serving
Calories 149 kcal
% Daily Value*
| Calories | 149kcal | 7% |
| Carbohydrates | 25g | 8% |
| Protein | 1g | 2% |
| Fat | 6g | 9% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 10mg | 3% |
| Sodium | 25mg | 1% |
| Potassium | 32mg | 1% |
| Fiber | 0.01g | 0% |
| Sugar | 22g | 44% |
| Vitamin A | 99IU | 2% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 24mg | 2% |
| Iron | 0.05mg | 0% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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