White Chocolate Sugar Cookie Fudge Recipe

Creamy White Chocolate Sugar Cookie Fudge 🍬

This White Chocolate Sugar Cookie Fudge melts in your mouth with rich, velvety texture and a buttery sugar cookie flavor. Made in minutes with pantry staples, it’s a must‑try holiday fudge recipe for white chocolate lovers. Great for gifting or adding to your Christmas dessert board!
Keywords: white chocolate fudge, sugar cookie fudge recipe, holiday fudge ideas

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Why This White Chocolate Sugar Cookie Fudge Works

There’s something deeply satisfying about fudge during the holidays—rich, smooth, indulgent. But combining that with the nostalgic flavor of sugar cookies elevates it to something truly special. Here’s why this version stands out:

• White chocolate base – delivers creamy sweetness and smooth texture.

• Sugar cookie flavor – buttery, vanilla‑rich, reminiscent of freshly baked cookies.

• Minimal effort, maximum impact – no complicated candy thermometers or tempering tricks, yet impressive.

• Perfect for gifting & dessert boards – slice into pretty squares, wrap or layer, and it’s ready to share.

• Versatile – you can dress it up with sprinkles, cookie crumbs, or candy bits for your holiday theme.

This fudge recipe gives you all the hallmark qualities of indulgent fudge plus the cozy sugar cookie taste that says “holiday treat”. It’s ideal when you need a quick, show‑stopping dessert that feels homemade and festive.

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Ingredient List & Notes

Here are the ingredients you’ll need for a batch of fudge that yields about 16‑20 squares (depending on size).

Ingredients

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

• 1 (14 oz) can sweetened condensed milk

• ¼ cup (56 g) unsalted butter

• 2 teaspoons pure vanilla extract

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

• ½ teaspoon salt

• 1 cup crushed sugar cookies (about 8‑10 cookies, any simple sugar cookie type)

• ¾ cup festive sprinkles (e.g., red/green non‑pareils or holiday shapes)

• Optional: extra crushed cookies and sprinkles for topping

Ingredient Notes

• White chocolate: Choose high quality white chocolate or chips—avoid generic “candy melts” if you want best texture.

• Sweetened condensed milk: Provides the creamy sweetness and sets the fudge without complicated steps.

• Unsalted butter: Adds depth and that signature sugar cookie buttery note.

• Vanilla and almond extracts: Vanilla is essential; almond gives a hint of cookie dough flavor reminiscent of sugar‑cookie batter.

• Salt: Helps balance the sweetness and bring out flavor.

• Crushed sugar cookies: Adds texture and reinforces the “sugar cookie” concept. You can use store‑bought or homemade.

• Sprinkles: For holiday flair — choose shapes/colours that match your theme; they visually elevate the fudge.

• Topping: Optional but adds extra crunch and festive look for presentation or gifting.

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Tools You’ll Need

• 8″ × 8″ or 9″ × 9″ square baking pan

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

• Medium saucepan

• Heat‑proof rubber spatula

• Sharp knife for cutting squares

• Measuring cups and spoons

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Step‑by‑Step Instructions

Follow these steps to create smooth, flavorful white chocolate sugar cookie fudge.

Step 1: Prepare the Pan

Line your baking pan with parchment paper or foil, leaving a slight overhang on two sides. Lightly grease the paper with a bit of butter or non‑stick spray.

Step 2: Melt the Base Mixture

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

• Add the butter and let it melt gently.

• Pour in the sweetened condensed milk and stir until warm.

• Add the white chocolate chips or chopped white chocolate, stirring continuously until completely melted and smooth. Keep the heat gentle to avoid scorching.

Step 3: Add Flavorings & Mix‑Ins

• Remove from heat once smooth.

• Stir in the vanilla extract and almond extract.

• Add the salt.

• Fold in the crushed sugar cookies and about ½ the sprinkles, reserving the rest for the top.

Step 4: Transfer & Top

• Pour the mixture into your lined pan, smoothing the top with a spatula so it’s even.

• Sprinkle the remaining sprinkles (and optionally extra crushed cookies) over the top for a festive finish. Gently press them into the surface so they adhere slightly.

Step 5: Chill & Set

• Cover the pan loosely with foil or plastic wrap.

• Refrigerate for at least 2‑3 hours or until firm to the touch. For best results, chill overnight.

Step 6: Cut & Serve

• Use the parchment overhang to lift the fudge block from the pan.

• Use a sharp knife (you can warm the blade under hot water, wipe dry) and cut into 1½‑inch squares or your preferred size.

• Serve on a dessert platter, or layer between parchment paper in a decorative tin for gifting.

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Pro Tips for Best Results

• Avoid high heat when melting white chocolate—it’s sensitive and can seize or grain.

• Ensure the pan is absolutely dry—even a splash of water can cause white chocolate to seize.

• Use fresh, good‑quality white chocolate for smooth texture.

• Don’t skip the salt—the little added salt brings out the vanilla and white chocolate flavours.

• Chill sufficiently—cutting too early can cause messy squares.

• Warm the knife blade before cutting (hold it under hot water and dry) so cuts are clean.

• Storing & gifting—keep the fudge in an airtight container between layers of parchment paper. Room temp is okay if cool; otherwise store refrigerated.

• Make ahead—this fudge is perfect for prepping a few days in advance; it holds well and can be wrapped for gifts.

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Variation & Customisation Ideas

• Peppermint twist: Stir in ¼ tsp peppermint extract instead of almond; top with crushed candy canes and red‑white sprinkles.

• Cookies‑and‑cream version: Use crushed chocolate sandwich cookies instead of sugar cookies and top with mini cookie pieces.

• Nut‑loaded: Mix in ½ cup chopped roasted hazelnuts or almonds for crunch.

• Vegan version: Use vegan white chocolate and a plant‑based condensed milk substitute; use vegan butter and dairy‑free extracts.

• Mini fudge bites: Use a mini muffin tin lined with paper liners; fill with fudge mixture and set. Great for bite‑sized treats.

• Layered fudge: Make a thin layer of pastel coloured candy melts in the pan first, chill briefly, then pour white‑chocolate sugar‑cookie fudge on top for a two‑tone effect.

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

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Presentation & Serving Suggestions

• Arrange fudge squares on a festive dessert board alongside cookies, chocolates, and holiday candies.

• Use clear cellophane bags tied with ribbon for edible gifts. Stack a few squares, tie a label: “White Chocolate Sugar Cookie Fudge”.

• Serve with a coffee or hot cocoa station—this fudge pairs beautifully with warm drinks.

• Use a tiered dessert stand for parties to give visual height to your dessert table.

• Garnish the serving platter with fresh holly or evergreen sprigs for holiday flair.

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Frequently Asked Questions (FAQs)

Is this fudge truly no‑bake?
Yes—there’s no oven required. All the heating is done on the stovetop, and then you simply chill to set.

How long does the fudge last?
When stored in an airtight container, it lasts up to 7 days in the refrigerator for best texture and flavour. If stored at room temperature (in a cool room), it remains okay for 2‑3 days.

Can I freeze this fudge?
Absolutely. Wrap the block in plastic wrap, then in foil, and freeze for up to 3 months. Thaw in the refrigerator for a few hours before cutting.

Why did my white chocolate look grainy?
White chocolate is sensitive to heat and moisture. If the pan was wet, or the temperature too high, it can seize and become grainy. Use low heat and stir gently.

Can I use other cookies for the crushed cookie component?
Yes—you can substitute with any simple sugar‑cookie type or even shortbread. Just make sure they’re finely crushed so they blend well.

Are the sprinkles necessary?
They aren’t necessary for taste, but they add festive colour and visual interest. You could skip them or replace them with crushed cookie crumbs or chopped nuts.

Can I cut the fudge ahead of time?
Yes. Once firm, you can cut and store the squares in an airtight container between layers of parchment paper; just keep them chilled.

What size pieces should I cut?
Standard serving size is about 1 to 1½‑inch squares. That yields roughly 16‑20 pieces from an 8″×8″ pan.

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Why This Recipe Belongs on Your Holiday Table

Holiday desserts should be about joy, sharing and indulgence—while also looking beautiful and being easy enough to prepare when you’ve got a busy schedule. This white chocolate sugar cookie fudge checks every box:

• Deliciously indulgent: rich white chocolate, buttery sugar‑cookie flavour.

• Festive and visually appealing: sprinkles, cookie bits, decorative presentation.

• Quick to make: from start to chill-ready in under 30 minutes of active time.

• Great for gifting: share it easily, wrap it beautifully, create memories.

• Versatile: fits into a dessert board, a cookie swap, a gift box, or a cozy night‑in treat.

This is the kind of recipe you’ll return to year after year. Whether you’re making it for friends, co‑workers, family, or yourself, this fudge brings the charm of sugar cookies into a rich, sliceable treat that tastes just as good as it looks.