Description

This delightful Sugar Cookie Fudge recipe combines creamy white chocolate and sweetened condensed milk with crunchy sugar cookies and festive sprinkles for a rich, buttery treat that’s perfect for holiday gifting or cozy snacking. The fudge is simple to make, no-bake, and can be customized with optional almond extract and extra sprinkles for added flavor and decoration.

Ingredients

Scale

Fudge Base

14 oz (1 can) sweetened condensed milk
3 cups white chocolate chips
1 teaspoon vanilla extract
1/2 teaspoon almond extract (optional)

Add-ins

1 cup crushed sugar cookies (store-bought or homemade)
1/2 cup festive sprinkles (optional)

Decorations (optional)

Additional sprinkles
Crushed sugar cookie crumbs

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Instructions

Prepare the Pan: Line an 8×8-inch square baking pan with parchment paper or aluminum foil, leaving an overhang on the sides for easy removal of the fudge later.
Melt the White Chocolate and Condensed Milk: In a medium saucepan, combine the sweetened condensed milk and white chocolate chips. Warm over low heat, stirring constantly until the chocolate chips are fully melted and the mixture is smooth.
Add Extracts: Remove the pan from heat and stir in the vanilla extract and almond extract (if using) to enhance the flavor.
Mix in Cookies and Sprinkles: Gently fold in the crushed sugar cookies and 1/2 cup of festive sprinkles, ensuring even distribution throughout the fudge mixture.
Pour and Smooth: Pour the fudge mixture into the prepared pan, spreading it evenly with a spatula. Sprinkle additional sprinkles and crushed cookie crumbs on top if desired for a decorative finish.
Chill to Set: Refrigerate the fudge for at least 2 hours or until completely firm and set.
Cut and Serve: Use the parchment overhang to lift the fudge out of the pan. Cut into 1-inch squares and serve or store in an airtight container in the refrigerator.

Notes

For best texture, use high-quality white chocolate chips.
Almond extract is optional but adds a lovely complementary flavor to the vanilla.
Make sure to crush the sugar cookies into small pieces but not powdered for texture contrast.
Store the fudge refrigerated to maintain firmness and freshness, ideally within 1 week.
You can substitute festive sprinkles with chopped nuts or dried fruit for variation.