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I came up with this Christmas Cookie Fudge last year when I needed something quick and special for my cookie swap. It combines sweet white chocolate fudge with sugar cookie flavors and its become my go to holiday treat. You won't believe how easy it is no baking needed. Perfect for last minute parties hostess gifts or when you need a little something sweet.
What Makes This Fudge Extra Special
Trust me this fudge tastes like you spent hours in the kitchen but it's so simple to make. It's like having a sugar cookie and fudge in one bite pure heaven. Takes just 15 minutes with stuff you probably have in your pantry right now. I love making big batches to give as gifts everyone thinks it's from a fancy candy shop. It's my secret weapon when I need something impressive but don't have much time.
Everything You Need To Get Started
Let me share what you'll need from your kitchen:
- White Chocolate Chips: Splurge on the good stuff like Ghirardelli melting wafers. Skip those candy melts they just don't taste right.
- Sugar Cookie Mix: This gives that amazing cookie flavor without extra work.
- Sweetened Condensed Milk: Makes everything creamy and holds it all together.
- Sprinkles: Go wild with holiday colors any sprinkles work great here.
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Let's Make Some Fudge
Here's my foolproof method that works every time:
First we need to get everything ready. Line your pan with parchment paper letting it hang over the sides this makes it super easy to lift out later. Get your sprinkles measured and ready to go because once we start cooking things move fast.
Time for the base mixture. Pour your sweetened condensed milk into a good heavy pot I love using my dutch oven for this. Add the sugar cookie mix and stir really well. You want to see all those cookie crumbs mixed in completely no dry spots hiding anywhere.
Now comes the white chocolate. Turn your heat to low seriously keep it low we don't want burnt chocolate. Add your chips and start stirring. Keep going until everything's melted and silky smooth. If you see any tiny lumps keep stirring they'll melt right in.
This is my favorite trick press a finger against the side of the pot if it feels hot but not burning your fudge is the right temperature. When you lift your spoon the mixture should ribbon down smoothly like honey that's how you know it's ready.
Take your pot off the heat and give it one last good stir. Now quickly add half your sprinkles and fold them in gently. Don't overmix or the colors will bleed and make your fudge look muddy.
Pour everything into your prepared pan. Work fast but don't stress about getting it perfectly smooth. I like using an offset spatula to spread it around. Sprinkle the rest of your decorations on top and press them in just slightly.
Here's the hard part waiting. Let it sit on your counter for about 10 minutes then pop it in the fridge. Give it at least 2 hours but overnight is even better.
When it's time to cut grab the parchment edges and lift the whole thing out. Let it warm up for 5 minutes then use a sharp knife dipped in hot water between cuts. You'll get such clean pretty squares this way.
Keeping Your Fudge Fresh
I've learned some tricks about storing this fudge over the years. For the fridge pop it in an airtight container it stays good for about 3 weeks but honestly it never lasts that long in my house. Want to save some for later? Cut it up wrap each layer between parchment paper and freeze it. It'll keep for 6 months in there. Just move it to the fridge the night before you want to eat it. The texture stays perfectly creamy this way.
Make It Your Own
My sister always changes up the sprinkles depending on the holiday. Christmas gets red and green Easter gets pastels you get the idea. Sometimes I add a tiny splash of vanilla or almond extract it takes it to a whole new level. Got nutty friends? Toss in some chopped pecans. I've even made it with dairy free chocolate and condensed coconut milk for my vegan neighbor she loved it.
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Quick Answers You Might Need
People always ask me if they can make this ahead yes please do. It actually gets better after a day or two in the fridge. Wondering how long it lasts? Three weeks in the fridge if you can resist eating it all. Some folks ask about using regular chocolate instead of white sure you can but I think the white chocolate makes it taste more like a sugar cookie. That's the whole point right?
My Best Tips For Perfect Fudge
Take it from someone who's made this fudge dozens of times keep stirring while it's on the heat. I mean don't stop even for a second or you might end up with burnt chocolate nobody wants that. When you're adding those sprinkles be gentle they love to bleed their colors everywhere. Always always use good white chocolate the cheap stuff just doesn't melt right. Oh and let it cool completely before cutting trust me on this one patience makes perfect squares.
Frequently Asked Questions
- → Why does my fudge need constant stirring?
Stirring prevents the chocolate from burning and helps create a smooth texture. Without stirring, the bottom can scorch and leave dark spots in your fudge.
- → How long does this fudge last?
When stored in an airtight container, this fudge stays fresh for up to 2 weeks in the fridge. At room temperature, it's best eaten within 5-7 days.
- → Can I use different sprinkles?
Yes, any color sprinkles work great. Try matching them to different holidays or celebrations. Just avoid using liquid food coloring as it can affect texture.
- → Why isn't my fudge setting properly?
Make sure to use the exact amount of condensed milk listed and cool completely in the fridge. Rushing the cooling process can lead to soft fudge.
- → Can I freeze this fudge?
Yes, wrap it well and freeze for up to 3 months. Thaw overnight in the fridge before serving.