Did You Know 73% of Home Bakers Give Up on Fudge Because They Think It’s Too Hard?

If you’ve ever stared longingly at a plate of creamy, dreamy fudge but assumed it required a candy thermometer and a pastry degree, I have wonderful news for you. This Best Sugar Cookie Fudge recipe is here to shatter every intimidating myth. With just five ingredients and zero fuss, you’ll be swirling up batches of this melt-in-your-mouth confection that tastes like holiday magic and childhood nostalgia had a delicious baby.

I’ll never forget the first time I attempted traditional fudge—it was a sticky, grainy disaster that ended up in the trash (along with my confidence). But this recipe? It’s the forgiving, foolproof angel of the dessert world. The secret lies in embracing the simplicity of sweetened condensed milk and white chocolate, then crowning it with that unmistakable sugar cookie flavor. No tempering. No crystallization. Just velvety squares of joy that’ll make you feel like a confectionery wizard.

Why This Recipe Will Steal Your Heart (And Your Cookie Jar)

What makes this the Best Sugar Cookie Fudge you’ll ever make? Let me count the ways:

• It’s embarrassingly easy—we’re talking “dump, melt, stir” levels of simple
• The texture is like biting into a cloud that somehow also satisfies your inner cookie monster
• It’s the perfect edible gift (though fair warning: you might “forget” to share)
• Those festive sprinkles aren’t just pretty—they deliver that signature sugar cookie crunch

As the scent of vanilla and butter wafts through your kitchen, you’ll understand why this became my most-requested holiday treat. It’s the kind of recipe that turns skeptics into believers—the “I can’t believe you made this!” sort of magic that food memories are made of.

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The Best Sugar Cookie Fudge – A Little Slice of Heaven

There’s something magical about fudge that tastes just like a sugar cookie—soft, buttery, and melt-in-your-mouth sweet. This recipe is my go-to when I want a treat that feels nostalgic yet effortlessly elegant. Plus, it’s so simple to make, you’ll wonder why you haven’t been whipping it up all along!

Ingredients You’

;ll Need

• 3 cups white chocolate chips – The base of our fudge! I recommend high-quality chips like Ghirardelli for the smoothest texture.
• 1 (14 oz) can sweetened condensed milk – This gives the fudge its creamy, dreamy consistency. Don’t substitute with evaporated milk—it won’t work the same!
• ¼ cup unsalted butter – Softened to room temperature for easy mixing. Salted butter works too, but I prefer controlling the saltiness myself.
• 1 tsp vanilla
  extract – Pure vanilla is key here for that warm, bakery-style flavor.
• ½ tsp almond extract (optional) – Just a hint makes this taste like true sugar cookie dough. If you’re not a fan, you can skip it.
• ¼ tsp salt – Balances the sweetness and enhances all the flavors.
• ½ cup rai
  nbow sprinkles – Because what’s a sugar cookie without sprinkles? Feel free to use holiday colors for themed batches!

Step-by-Step Instructions

Step 1: Prep Your Pan
Line an 8×8-inch baking dish with parchment paper, leaving a little overhang on the sides. This makes lifting the fudge out later a breeze—no sticking, no fuss!

Step 2: Melt the Goodness
In a medium saucepan over low heat, combine the white chocolate chips, sweetened condensed milk, and butter. Stir constantly until everything is melted and silky smooth. Tip: Keep the heat low to avoid scorching the chocolate. Patience is your friend here!

Step 3: Flavor

It Up
Remove the pan from heat and stir in the vanilla extract, almond extract (if using), and salt. At this point, your kitchen will smell like a cozy bakery—try not to sneak too many spoonfuls!

Step 4: Sprinkle Time
Gently fold in the rainbow sprinkles, reserving a small handful for topping. The heat will soften them slightly, but that just adds to the cookie-dough charm.

Pro Tips for the Best

Sugar Cookie Fudge

Making fudge can feel a little intimidating, but with these simple tips, you’ll be a pro in no time:

• Use room temperature ingredients: This helps everything blend together smoothly without lumps.
• Don’t skip the parchment paper: It makes removing and cutting the fudge so much easier.
• Patience is ke
  y: Let the fudge cool completely before cutting – I know it’s hard to wait!
• Sharp knife trick: Run your knife under hot water and dry it before cutting for clean slices.

Delicious Variations to Try

One of the best things about this recipe is how easily you can customize it:

• Holiday t
  wist: Add crushed candy canes for peppermint fudge during Christmas
• Chocolate lovers: Swirl in melted chocolate before chilling
• Nutty delight: Mix in chopped pecans or walnuts for crunch
• Fruity fun:
  trong> Fold in freeze-dried strawberries for a pink, berry-flavored version

Perfect Pairings

This sugar cookie fudge is delicious on its own, but here are some wonderful ways to serve it:

• With a hot cup of coffee or tea for afternoon pick-me-up
• As part of a dessert c
  harcuterie board with fresh fruit and cheeses
• Packaged in cute boxes as edible holiday gifts
• Alongside a scoop of vanilla ice cream for an extra special treat

Why You’ll

Love This Recipe

Beyond being absolutely delicious, this sugar cookie fudge has some wonderful benefits:

• No baking required: Perfect for hot summer days when you don’t want to turn on the oven
• Great for gifting: Stays fresh for weeks when properly stored
• Crowd-pleaser:
  Both kids and adults go crazy for this sweet treat
• Make-ahead friendly: The flavor actually improves after a day or two

Real-Life Tips from My Kitchen

After making this fudge countless times, here are my hard-earned lessons:

• If your fudge see
  ms too soft, try chilling it longer or adding a bit more powdered sugar
• For extra pretty presentation, sprinkle some sanding sugar on top before it sets
• Store between layers of wax paper to prevent sticking
• Cut into small pieces
  – this fudge is rich and a little goes a long way!

I hope you love this sugar cookie fudge as much as my family does. It’s become one of those recipes that friends and neighbors actually request! The best part is how simple it is to make something so special. Happy fudge making!

Conclusion

The

re you have it—the easiest, most delicious sugar cookie fudge you’ll ever make! With just a handful of simple ingredients and minimal effort, this treat brings the nostalgic flavors of sugar cookies into a creamy, dreamy fudge. Whether you’re whipping it up for a holiday gathering, a sweet gift, or just because, this recipe is sure to delight everyone who takes a bite.

Now it’s your turn! Give this recipe a try and let us know how it turns out. Did you add any fun mix-ins or decorations? Share your creations in the comments below, or tag us on social media—we love seeing your sweet masterpieces. And if you’re craving more easy dessert ideas, check out our favorite cookie recipes or more fudge variations to satisfy your sweet tooth!

FAQs

Can I use homemade sweetened condensed milk instead of store-bought?

Absolutely! If you prefer making your own sweetened condensed milk, go for it. Just ensure it has the same thick, syrupy consistency as the canned version for the best results.

Why is my fudge too so

ft or not setting properly?

This usually happens if the mixture wasn’t heated enough or if it didn’t chill long enough. Make sure to simmer the mixture until fully combined and let it set in the fridge for at least 4 hours (overnight is even better!). If your kitchen is warm, you might need extra chilling time.

Can I freeze sugar cookie fudge?

Yes! This fudge freezes beautifully. Just wrap it tightly in plastic wrap or store it in an airtight container for up to 2 months. Thaw in the fridge before serving.

What’s the best way to cut fudge cleanly?

For neat squares, use a sharp knife dipped in hot water (wipe it dry between cuts). You can also lightly grease the knife with nonstick spray for smoother slices.

Can I add sprinkles or

other mix-ins?

Of course! Rainbow sprinkles, crushed cookies, or even a drizzle of white chocolate would be delightful. Fold them in just before transferring the fudge to the pan, or sprinkle them on top before chilling.