As the holiday season approaches, there's nothing quite like the joy of sharing delicious treats with loved ones. If you're on the lookout for a hassle-free yet incredibly satisfying holiday dessert -our easy Christmas Cookie Fudge recipe is designed to be your go-to solution for a festive, no-fuss sweet treat that captures the essence of the season.
At the heart of our Easy Sugar Cookie Fudge recipe are three basic ingredients: sweetened condensed milk, white chocolate chips, and a classic sugar cookie mix.
What makes this fudge special is the seamless blend of these components, creating a velvety texture and a harmonious medley of flavors.
The magic lies in its effortless preparation—no need for intricate techniques or a long list of ingredients.
This easy fudge recipe is an invitation to experience the joy of holiday baking without the stress, making it the perfect sweet treat to share with loved ones during the festive season.
Ingredients
- Chocolate - Even though I am using white chocolate, you can definitely go ahead and use milk chocolate or dark chocolate as well for a new recipe. If you prefer a more classic flavor, white chocolate is a great option for a delicious treat.
- Sugar Cookie Mix - This is what distinguishes this homemade fudge in comparison to the chocolate condensed milk fudge recipe. It adds a sugar cookie flavor and the perfect hint of sweetness this recipe needs.
- Sweetened Condensed Milk - Do not use evaporated milk.
- Sprinkles - The only ingredient that makes this creamy fudge oh so Christmasy. Use red and green festive sprinkles to make it perfect for Christmas cookie trays, or simply swap it with white and red hearts for Valentine's Day or switch it with nuts, seeds, or any other toppings depending upon your mood or the season.
- Vanilla - Use vanilla extract or vanilla bean paste to elevate the taste of your delicious sugar cookie fudge.
Scroll down to the end of the post to print the detailed recipe from the printable recipe card.
Step by Step Instructions:
Begin by preparing an 8x8 inch or 7x7 inch baking square pan, lining it with either parchment paper or wax paper. While optional, this step facilitates the easy removal and slicing of the fudge once it sets.
In a saucepan or double boiler, melt together white chocolate and butter (image 1).
Stir occasionally until smooth. Set this mixture aside (image 2).
In a separate saucepan over low heat, warm up sweetened condensed milk. Do not boil—just heat it gently until slightly warm. Avoid overcooking the condensed milk, as heating it for too long can lead to a chewy texture in the fudge (image 3).
Gradually whisk in the sugar cookie mix into the warm condensed milk. Add the mix little by little, stirring continuously to prevent lumps. Cook for 1-2 minutes to ensure the mix dissolves fully and the raw flour is cooked through (image 4).
Switch off the flame and combine all the other ingredients. Add the melted chocolate and butter mixture to the condensed milk mixture. Stir well until everything is combined and smooth (image 5).
Gently fold in vanilla and some Christmas sprinkles for a festive touch (image 6).
Pour the fudge mixture into the prepared pan (image 7).
Smooth the top with a spatula and sprinkle more holiday sprinkles on top of the fudge (image 8).
Cover the pan with plastic wrap and then place in the refrigerator for 2-3 hours or until the fudge is completely set.
Once set, remove the fudge from the pan using the parchment paper overhang (image 9).
Cut into 1.5-inch squares or even small pieces using a warm, sharp knife (clean the knife between cuts for smooth edges - image 10).
Serve immediately, pack as gifts, or store in an airtight container
Storage Instructions:
- Refrigeration:
- Store the fudge in an airtight container in the refrigerator for up to 1 week.
- Place parchment paper between layers to prevent the pieces from sticking together.
- Room Temperature (Short-Term):
- If your kitchen is cool, the fudge can be kept at room temperature in an airtight container for 1-2 days.
- Freezing (For Longer Storage):
- Place cut fudge pieces in a single layer on a parchment-lined tray and freeze for 1-2 hours until firm.
- Move the frozen pieces to a freezer bag or airtight container. No need for parchment between layers as they won’t stick.
- Seal the bag, remove as much air as possible, and store it in the freezer.
- Thaw in the refrigerator overnight before serving.
Best Tips
- Slightly heating the condensed milk ensures the cookie mix dissolves smoothly and prevents any grainy texture in the fudge. Be sure not to overcook the condensed milk, as this can result in a chewy texture.
- Stir in the sugar cookie mix little by little while the condensed milk is warm to avoid lumps and achieve a silky-smooth texture.
- Always melt the butter and white chocolate chips on low heat to prevent burning. This is the best way to achieve a smooth, creamy fudge.
- Dip a sharp knife in warm water, wipe it dry, and cut the fudge into pieces for professional-looking edges.
Frequently Asked Questions
Yes, you can substitute cake mix, but the flavor and texture may be slightly different. Sugar cookie mix is ideal for this recipe due to its buttery, vanilla flavor.
While white chocolate is traditional in this recipe, you can experiment with milk chocolate or dark chocolate. Just be aware that it will change the flavor and color of the fudge.
Warming the condensed milk helps the sugar cookie mix dissolve smoothly and ensures a creamy, lump-free fudge. It also helps prevent the mixture from seizing when combined with the melted butter and white chocolate.
The fudge can become grainy if the sugar cookie mix isn't fully dissolved or if the temperature difference between the melted chocolate and condensed milk is too high. Make sure to gradually stir in the cookie mix while the condensed milk is warm.
Absolutely! You can add chocolate chips, crushed candy canes, or chopped nuts to customize the flavor. Just make sure to fold them in gently before chilling the fudge.
If your fudge turned out chewy, it could be due to
1. Using too much butter, which makes the texture soft and chewy.
2. Overcooking the condensed milk, which can result in a chewy consistency.
3. Not chilling the fudge long enough, leading to a softer texture.
4. Adding too much sugar cookie mix, which can create a denser, chewier texture.
Related Recipes
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Easy Christmas Cookie Fudge Recipe
Equipment
- 8x8 inch baking pan
- Parchment paper
- Medium Saucepan
- Spatula or Spoon for mixing
- Sharp Knife for cutting
Ingredients
- 2 cups (340 gms) White Chocolate chopped
- 2 tbsp (28 gms) Butter
- 1 tin (347 gms) Sweetened Condensed Milk
- 1 cup (130 gms) Cookie Mix
- 1 tsp Vanilla Bean Paste
- 1/4 cup Sprinkles of choice
Instructions
- Line an 8x8-inch baking pan with parchment paper or wax paper for easy removal after chilling. Set aside.
- In a medium saucepan over low heat, melt the butter and white chocolate chips together. Stir occasionally until smooth and combined. Once fully melted, remove from the heat and set aside.
- In another saucepan, warm the sweetened condensed milk over low heat. Do not let it boil; simply heat it until it is slightly warm to the touch. This step helps the sugar cookie mix dissolve smoothly.
- Gradually whisk in the sugar cookie mix to the warm condensed milk a little at a time, stirring constantly. This ensures the mix dissolves properly without forming lumps. Continue to cook for a minute to ensure the raw flour is fully incorporated.
- Switch off the flame and combine all the ingredients. Add the melted butter and white chocolate mixture to the warm condensed milk and sugar cookie mix. Stir everything together until fully combined and smooth.
- Stir in the vanilla extract and fold in any sprinkles to add a festive touch to the fudge.
- Pour the fudge mixture into the prepared pan, smoothing the top with a spatula. Add more sprinkles on top if desired. Cover the pan with plastic wrap or foil and place it in the refrigerator for 2-3 hours, or until set.
- Once the fudge is firm, remove it from the pan using the parchment paper overhang. Use a sharp, warm knife to cut it into 1.5-inch squares or desired pieces. Clean the knife between cuts for smooth edges.
Video
Notes
- You can substitute white chocolate chips with milk or dark chocolate chips for a different flavor profile.
- Be sure to warm the condensed milk gently, as overheating it can result in a chewy fudge.
- Storage: Store the fudge in an airtight container in the refrigerator for up to 1 week. For longer storage, freeze the fudge as per the instructions in the storage section above.
- Customization: You can add other mix-ins like crushed candy canes, nuts, or chocolate chips to make the fudge even more festive or personalized.
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