Closeup on a white dessert plate stacked with Easy Sugar Cookie Fudge pieces surrounded by a Christmas towel and Christmas sprinkles.

Easy Sugar Cookie Fudge

Yield 24 pieces
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes

Make creamy, sprinkle-topped Sugar Cookie Fudge with just a few ingredients. No candy thermometer needed, just classic sugar-cookie flavor in every bite.

Ingredients

  • 2 bags White Chocolate Chips
  • 1 can Sweetened Condensed Milk (14 oz)
  • 1/4 cup Sugar Cookie mix (dry)
  • 2 teaspoons Vanilla Extract
  • Christmas Sprinkles

Instructions

    1. Line an 8x8” baking pan with parchment paper and set aside.
    2. Add the Sweetened Condensed Milk to a medium saucepan.
    3. Add the dry Sugar Cookie mix to the milk and stir until combined. We used a Pillsbury Sugar Cookie mix that we found in the baking aisle at the grocery store.
    4. Add the bags of White Chocolate Chips and heat on medium-low until the chips are nearly melted. Stir continuously.
    5. Take off the heat and add the Vanilla extract. Continue to stir until the chips are completely melted.
    6. Pour the fudge mixture into the pan.
    7. Working quickly, spread the mixture out to the edge of the pan. We used a second piece of parchment paper to smooth out the top of the fudge.
    8. Sprinkle on the Christmas Sprinkles while the fudge is still warm.
    9. Allow to fully set (about 2-3 hours) and cut into bite-sized pieces.
    10. Store in an air-tight container.

Notes

Store in the refrigerator in an air-tight container but we think Fudge tastes best served at room temperature. It should only take about an hour for the fudge to come back up to room temperature.

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