Christmas Sugar Cookie Fudge

Pan of fudge with sprinkles and ribbon on the side of the pan.

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.

Course Christmas, Fudge

Cuisine American

Keyword christmas fudge recipe, christmas sugar cookie fudge

Prep Time 5

Cook Time 12

Set Time/Chill Time 2 15

Total Time 2 32

Servings

Calories 149kcal

Author Jessica - Together as Family

Equipment

Ingredients

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

Instructions

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.

Notes

Sift Sugar Cookie Mix : The consistency of the fudge will not be good if you skip the sifting of 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.

Leftovers : Store the fudge in an even layer, or add wax paper or parchment paper between layers, inside an airtight container in the fridge for up to 7 days.

Sprinkles : Feel free to use any sprinkles you want! Switch up the sprinkle choice for any Holiday. I love the little ball sprinkles (nonpareils) but there are so many cute options out there.

Nutrition