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Christmas Sugar Cookie Fudge is made with a sugar cookie mix, white chocolate chips, and marshmallow fluff. It’s smooth, creamy, and tastes like a Holiday sugar cookie dough in fudge form and topped with festive red & green sprinkles. This Christmas fudge recipe is always a favorite!
Christmas Sugar Cookie Fudge Recipe
Sugar cookies + fudge is probably one of my favorite combos that I never knew I needed in my life! If you love sugar cookies and you love festive red & green Christmas treats then you’re going to want to make this fudge.
This recipe makes a 9×13 pan of fudge so there is plenty to save, freeze for later, or to give to neighbors & friends.
No candy thermometer needed. Just one pan on the stove top and a handful of ingredients.
- Unsalted Butter – The sugar cookie mix does contain salt so I recommend using unsalted butter for the best flavor. If you prefer that salty flavor in sweets then go ahead and use salted butter.
- Sugar Cookie Mix – This is the pouch or bag of sugar cookie mix that you find in the baking aisle. It is not the refrigerated logs of ready-to-bake sugar cookies. This is a dry mix that needs to be sifted before using. Do not prepare it according to package directions, we are just using the dry mix from the bag.
- Evaporated Milk – I have never tried another type of milk and I don’t recommend substituting this.
- Granulated Sugar – Yes, lots of sugar but it’s fudge, what do you expect 😉
- White Chocolate Chips – I love the Ghirardelli brand but any bag of white chocolate chips will work.
- Marshmallow Fluff – This is what makes the fudge extra creamy and fluffy!
- Vanilla Extract
- Christmas Nonpareils – These are the little ball sprinkles. You can really use any type of sprinkle you want here, so buy your favorite festive Christmas sprinkles to top this fudge off with.
How To Make this Christmas Fudge Recipe
Learn how to make this fudge recipe with the simple steps below. Be sure and read to the bottom of the post where there is a printable recipe card, a pin it button so you can save it for later, and a recipe card with all the details and helpful tips for success.
- Melt Butter : Place the sliced butter into a saucepan, over low heat, and let it melt completely.
- Sugar Cookie Mix : Add the 1 cup of sifted sugar cookie mix into the saucepan, while whisking or stirring constantly. Stir until it’s completely combined and mixed in with the melted butter.
- Evaporated Milk : Add in the evaporated milk and continue to whisk/stir until it’s heated through. Increase the heat to medium at this point in order to heat up the milk.
- Sugar : Add 3 cups of sugar and continue to cook and stir, over medium heat, for about 5-7 minutes or until the mixture comes to a rolling boil.
- White Chips + Marshmallow : Once it’s at a rolling boil (or 234 degrees F with a candy thermometer) stir in the white chocolate chips and mix until they’re melted and combined in smoothly. Add marshmallow fluff and vanilla, and stir until all the ingredients are melted and blended together.
- Fudge : Pour the fudge into a 9×13 baking pan and top with nonpareils. Let cool for 15 minutes at room temperature. Cover and let refrigerate for at least 2 hours, or up to overnight, until hardened. Cut into small, bite-sized pieces.
Sugar Cookie Fudge FAQ’s
How To Store Leftover Fudge
- Keep any leftover fudge in an airtight container for up to 7 days.
- Layer the fudge with pieces of wax paper, or parchment paper, between each layer to keep it from sticking together.
Can I Freeze Christmas Fudge?
- Storing this sugar cookie fudge is a great idea! The recipe makes quite a bit so it’s a great way to save for months and have treats ready to eat.
- To keep the fudge in the freezer, wrap it in 1 layer of wax paper, then in a layer of foil or plastic wrap. Store the wrapped fudge in an airtight container or freezer bag for up to 3 months.
- When ready to enjoy, take the fudge from the freezer and allow it to thaw on the counter for 2-3 hours before eating.
- It’s important to freeze the fudge in one layer so it won’t stick together.
How To Easily Cut Fudge
- It’s best to use clean, sharpe knife when cutting fudge. I like to pull the fudge out of the pan (by the extras of the parchment paper or foil) and place it on a cutting board. I use a long, sharp knife and cut into small squares.
- If you’re having trouble with the fudge being sticky, run the knife under hot water, and then wipe it clean between each slice you make.
- Serve this fudge chilled. When the fudge is not being eaten, leave it in the fridge, because it will soften and get sticky as it gets warmer when set out at room temperature. It’s best eaten chilled straight from the fridge.
- There are a few ways to switch up this recipe if wanted. Here are some ideas!
- Sprinkles : Feel free to use any Holiday themed sprinkles you want.
- Holidays : Switch up the sprinkles and make this fudge for any Holiday. You can also add some gel food coloring to color it for the Holidays as well. I’ve never done this but I think it would work out fine.
- Chocolate Version : Try a chocolate version and use milk chocolate chips in place of the white chips.
- There are a few ways to switch up this recipe if wanted. Here are some ideas!
Here are a few of my helpful tips so that you can have success recreating this recipe in your own kitchen ♥
- Sift Sugar Cookie Mix : The consistency of the fudge will not be good if you don’t skip the sugar cookie mix before adding it into the saucepan. For best results, use an actual sifter. You can try stirring it with a wire whisk but it won’t do as good of a job as an actual sifter does.
- Don’t Overcook : You can use a candy thermometer if wanted to ensure that you don’t overcook the fudge, but it’s actually really easy to do without one. Make sure that once the fudge reaches a rolling boil, meaning it is rapidly boiling and going crazy, you immediately add the other ingredients and don’t keep cooking it. We’re not trying to make caramel here!
- Serve Fudge Chilled : This fudge is best served chilled from the fridge. As it sits at room temperate, it gets much softer and almost sticky, so serve chilled for best results.
More Festive Christmas Treat Recipes You’ll Love
- Christmas Rolo Pretzels – A festive treat with pretzels, caramel Rolo candy, and topped with a green or red m&m.
- Peppermint Bark Pretzel Bites – My family’s favorite Christmas treat to make. It’s a peppermint bark version of the famous pretzel bites.
- White Chocolate Peppermint Pie – This pie is equal parts delicious and pretty! Cool peppermint flavor pairs perfectly with the sweet white chocolate.
- Cookies & Cream Mint Chocolate Fudge – Chocolate fudge with candy canes, Oreo pieces, and mini marshmallows.
- Easy Peppermint Crunch Fudge – Simple to make with only a few ingredients and chunks of peppermint candy canes.
- No Flour Christmas Cookie Bars – Monster cookies loaded with peanut butter, oats, chocolate chips, and Christmas m&m candies.
Christmas Sugar Cookie Fudge
- 12 tablespoons unsalted butter sliced
- 1 cup sugar cookie mix sifted
- 3/4 cup evaporated milk
- 3 cups granulated sugar
- 1 bag (11 oz) white chocolate chips
- 1 jar (7 oz) marshmallow fluff
- 1 teaspoon vanilla extract
- 3 tablespoons Christmas nonpareils
- Preparation : Line a 9x13 baking pan with parchment paper or foil. Sift the sugar cookie mix, measure out 1 cup first, and then sift it. * It's easiest to line the pan with something that way you can lift out the fudge by the overhang and cut it evenly.
- Add the sliced butter into a medium sized saucepan, over low heat, and let it melt completely.
- Keeping it on low heat add the sifted sugar cookie mix, while whisking or stirring constantly, until completely blended with the melted butter.
- Turn the heat to medium, and add the evaporated milk and continue stirring or whisking until heated through.
- Add the granulated sugar, leaving the heat at medium, and continue cooking while stirring frequently until it reaches a rolling boil. This takes about 5-7 minutes.* If using a candy thermometer it should read 234° F. * A rolling boil is a vigorous, bubbling boil with a sort of churning and active motion. * Don't overcook. Once it reaches a rolling boil, that's good and you can continue on.
- Add the bag of white chocolate chips and stir until the chocolate chips have melted. Add the jar of marshmallow fluff and vanilla extract and continue to stir until all the ingredients are melted and blended together.
- Pour the fudge into the prepared pan and immediately top with the sprinkles. Allow the fudge to cool, on the counter at room temperature, for 15 minutes.
- Cover the pan with a lid or plastic wrap and let it refrigerate for at least 2 hours, or up to overnight. Lift the fudge out by the overhang and cut into small, bite-sized squares.