Sugar Cookie Fudge Made with Condensed Milk

Why This Fudge Belongs in Your Holiday Repertoire

When the holiday season rolls in, you want desserts that check every box: delicious, eye‑catching, shareable, and easy. This sugar cookie fudge hits all of those. Here’s why it’s a standout:

• Ultra creamy texture thanks to sweetened condensed milk — no candy‑thermometer stress.

• Sugar cookie flavor that evokes biscuits fresh from the oven: buttery, vanilla‑rich, warm.

• Quick to prepare — minimal steps, no baking, just stovetop melting and chilling.

• Versatile for gifting or platters — cut into squares, decorate with sprinkles, wrap or stack for a dessert board.

• Stable and make‑ahead friendly — you can prepare in advance and store until ready to serve.

If you’re looking for a dessert that feels special but doesn’t require hours of labor, this fudge is your holiday win.

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Ingredients & Notes

Here’s your ingredient list and what to know about each component so your fudge comes out flawless.

Ingredients

• 12 oz (approximately 340 g) white chocolate chips or finely chopped white chocolate

• 1 (14 oz) can sweetened condensed milk

• ¼ cup unsalted butter

• 2 teaspoons pure vanilla extract

• ¼ teaspoon almond extract (optional but enhances sugar‑cookie flavour)

• ½ teaspoon salt

• 1 cup crushed sugar cookies (approx. 8–10 cookies)

• Optional: ¾ cup festive sprinkles or cookie crumbs for topping

• Optional glaze drizzle: 2 oz white chocolate melted

Ingredient Notes

• White chocolate: Choose good‑quality chips or bar; avoid lower‑grade “candy melts” if you want smooth, rich texture.

• Sweetened condensed milk: This is the key to the creamy fudge base. No sugar‑candy thermometer needed.

• Unsalted butter: Adds richness and gives that buttery sugar‑cookie taste.

• Vanilla & almond extracts: Vanilla is essential. Almond extract is optional but gives a cookie‑dough nuance.

• Salt: Just a pinch helps balance sweetness and bring out the vanilla.

• Crushed sugar cookies: Adds texture and reinforces “sugar cookie” theme. Use plain sugar cookies crushed into small pieces.

• Toppings: Sprinkles or cookie crumbs make it festive and great for presentation.

• Glaze drizzle: Adds visual appeal and an extra layer of white‑chocolate flavour.

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Tools & Prep You’ll Want

• 8″×8″ or 9″×9″ square baking pan

• Parchment paper or foil to line pan with overhang for easy removal

• Medium saucepan

• Heat‑proof rubber spatula

• Sharp knife for cutting squares

• Measuring cups & spoons

• Optional: small microwave‑safe bowl for glaze drizzle

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Step‑by‑Step Instructions

Follow these steps to create your easy condensed‑milk sugar cookie fudge.

Step 1: Line the Pan

Line the baking pan with parchment paper or foil, leaving an overhang on two sides. Lightly grease the paper with a little butter or non‑stick spray for easy release later.

Step 2: Melt the Base

In a medium saucepan over low to medium‑low heat:

1. Add the butter and allow it to melt gently.

2. Pour in the sweetened condensed milk and stir until warm and slightly bubbling at the edges.

3. Add the white chocolate chips (or chopped white chocolate) and stir continuously until fully melted and smooth.

4. Remove from heat as soon as the mixture is smooth — avoid overheating.

Step 3: Flavor & Mix‑Ins

1. Stir in the vanilla extract and optional almond extract.

2. Add the salt and mix well.

3. Gently fold in the crushed sugar cookies until evenly distributed. Be sure the pieces are small enough to blend well but still noticeable.

4. If using sprinkles as mix‑ins, add about half now, reserving half for the topping.

Step 4: Transfer & Top

1. Pour the fudge mixture into the prepared pan. Use a spatula to smooth the top evenly.

2. Sprinkle the remaining sprinkles or cookie crumbs over the top, pressing lightly so they adhere.

3. If using the glaze drizzle: melt the extra white chocolate in a microwave‑safe bowl (in 30 second bursts, stirring in between), and drizzle over the top of the fudge with a fork or piping bag for decorative effect.

Step 5: Chill & Set

Cover the pan loosely with foil or plastic wrap and refrigerate for at least 2–3 hours, or preferably overnight, until the fudge is firm to the touch.

Step 6: Cut & Serve

1. Use the parchment overhang to lift the set fudge block from the pan.

2. Use a sharp knife (run under hot water, dry it) to cut into squares—1½‑inch squares are ideal if you want about 20 pieces.

3. Serve on a dessert platter, pack into gift boxes, or wrap individually for gifting.

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Tips for Best Results

• Maintain low, gentle heat when melting white chocolate to avoid seizing or grainy texture.

• Make sure your saucepan and utensils are completely dry—even a drop of water can ruin the white chocolate.

• Use good quality white chocolate to achieve rich, creamy texture.

• Don’t skip the salt—it balances sweetness and enhances flavour.

• Chill thoroughly—cutting too early leads to messy squares and poor texture.

• For clean cuts, wipe the knife between cuts and warm the blade before slicing.

• Store in an airtight container, preferably between layers of parchment.

• Make ahead: this fudge can be made a day or two in advance and still look fresh and delicious.

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Variation & Customisation Ideas

• Peppermint twist: Replace half the vanilla extract with peppermint extract and top with crushed candy cane pieces.

• Cookies & cream version: Use crushed chocolate sandwich cookies instead of sugar cookies and stir into the fudge base.

• Nutty addition: Stir in ½ cup chopped toasted pistachios or walnuts for added crunch (if no nut allergies).

• Vanilla‑bean upgrade: Use the seeds of one vanilla bean instead of extract for a speckled, gourmet look and flavour.

• Mini fudge bites: Use a mini‑muffin tin to create bite‑sized fudge pieces—reduce chilling time slightly.

• Colour‑themed swirl: Tint half the glaze drizzle with a pastel food colouring and pipe two colours for a marbled pattern.

• Gluten‑free version: Ensure sugar cookies and sprinkles are certified gluten‑free.

• Vegan version: Use vegan white chocolate, a plant‑based condensed milk substitute, vegan butter, and vegan sprinkles.

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Presentation & Serving Suggestions

• Arrange fudge squares on a holiday dessert board with cookies, truffles, and candies for variety and visual appeal.

• Use clear cellophane bags tied with ribbon to gift a few squares to friends, coworkers or neighbors.

• Layer fudge in small tins or jars, separate layers with parchment paper for gifting.

• Serve alongside a warm beverage station—hot cocoa, coffee or spiced tea complement the sweetness beautifully.

• Use festive packaging: holiday tin containers, stickers, tags: “Sweeten your season — Homemade Sugar Cookie Fudge”.

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Frequently Asked Questions (FAQs)

Is this fudge truly no‑bake?
Yes. The entire dessert is made on the stovetop and then chilled to set—no oven required.

How long will the fudge stay fresh?
Stored in an airtight container in the fridge, it remains fresh and creamy for up to 7 days. If stored at room temperature in a cool environment, expect 2‑3 days.

Can I freeze this fudge?
Yes. Wrap the block carefully in plastic wrap and foil. Freeze for up to 3 months. Thaw in the fridge a few hours before slicing.

Why did my white chocolate look grainy or separate?
White chocolate is prone to seizing if overheated or exposed to moisture. Ensure pan and equipment are dry, use low heat, and stir continuously.

Can I use different cookies instead of sugar cookies?
Yes. You can substitute with other plain cookies like shortbread. Keep the texture in mind—coarse chunks may affect smoothness.

How do I cut clean squares?
Run a sharp knife under hot water, dry it, and then slice. Wipe the blade clean between cuts for the best edges.

Can I make smaller or larger portions?
Yes. You can adjust pan size accordingly. Use an 8″×8″ pan for thicker fudge or a 9″×9″ for thinner. Adjust cooling time as needed.

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Why You’ll Want This in Your Holiday Dessert Lineup

Holiday seasons are busy, filled with food prep, decorations and hosting. Having a dessert that’s quick, delicious, festive, and makes an impact is a win. This sugar cookie fudge with condensed milk:

• Offers maximum flavour with minimal fuss.

• Looks beautiful on your dessert table or gift table.

• Can be made ahead and still look fresh and appealing.

• Gives you a shareable, gift‑worthy treat that stands out.

• Evokes the comfort of sugar cookies while delivering rich fudge luxury.

Serve, gift or package it—either way, you’ll be remembered for this sweet creation.