Line a 9×9 baking dish with parchment paper and a thin layer of non-stick spray and set aside. The parchment paper and non-stick spray will help you remove the fudge easily once it has set.
Next, heat the sweetened condensed milk over medium heat in a large pot. Once hot, stir in the white chocolate chips, sugar cookie mix, and butter.
Continue to heat, stirring frequently, until the mixture is melted and smooth.
Once the mixture is smooth, stir in some sprinkles.
Finally, pour the fudge mixture into your prepared baking dish and then top with lots more sprinkles.
Place in the refrigerator and allow to set overnight, or until firm (at least 2 hours). Slice and serve.
Don’t miss my Sugar Cookie Christmas Fudge Story as well!
Storage
Store your Christmas fudge in an airtight container at room temperature for up to 1 week.
Or for longer storage place in an airtight container or baggie and refrigerate for up to 3 weeks.
I hope that your family enjoys this sweet holiday treat and has a very Merry Christmas!
Easy-to-make, 5-Ingredient, Sugar cookie Christmas fudge is a combo of two of my favorite treats: Christmas sugar cookies and fudge.
Ingredients
114 ounce can sweetened condensed milk
2 ½cupswhite chocolate chips
1 ¼cupsugar cookie mixI recommend heat-treating as per note below
2Tablespoonsbutter
christmas sprinklesor sprinkles of your choice
Instructions
Prepare a 9×9 baking dish with parchment paper and a thin layer of non-stick spray. Set aside.
Add sweetened condensed milk to a large pot and heat over medium heat, stirring often. Once hot, stir in the white chocolate chips, sugar cookie mix, and butter. Continue stirring until melted and smooth. Remove from heat.
Stir in a generous amount of Christmas sprinkles.
Pour fudge mixture into the prepared dish and top with more sprinkles.
Place in refrigerator and allow to set overnight, or until firm (at least 2 hours).Slice into bite-size pieces and serve.
Notes
How to heat-treat cookie mix: Sugar cookie mix contains raw flour which should be "heat-treated" by heating it to 165°F to kill any potentially harmful bacteria. You can do this easily in the microwave or oven. Simply place the mix in a large microwave-safe bowl and microwave in 30-second increments, stirring between each, until the temperature of the mix reaches 165°F on an instant-read thermometer. It shouldn’t take longer than 2 minutes in total. Or to heat-treat the mix in the oven, spread it onto a baking sheet and toast the mix at 350°F for 5 minutes, or until it reaches 165°F.
Storage: Store in an airtight container at room temperature for up to 1 week. For longer storage keep in the fridge for up to 3 weeks.
Note: The recipe was updated in 2021 to include butter, which was not in the original ingredient list. This makes the recipe 5 ingredients, rather than the 4 ingredients it used to be. If you came here from a pin or post that said it has 4 ingredients, this is why.
The main reason is that your Fudge has not reached the optimum temperature. If your mixture only reaches 110 or 112 degrees Celsius it will always be soft. That's why we recommend investing in a sugar thermometer.
Easy Add-In: After creating the dough according to the sugar cookie mix instructions, Add 2 tablespoons of sour cream to create a tangier, cakier and all-around more flavorful cookie. Flavor Twist: For a punchier twist, swap the water in the sugar cookie mix instructions for rum, bourbon or coffee liqueur.
If you're making your own sugar cookie dough, try a different extract — like almond, peppermint, or citrus — instead of vanilla for a flavor change. You can even add finely grated fresh citrus zest for flecks of beautiful color and a nice pop of flavor.
In a mixing bowl, combine chocolate with sweetened condensed milk and melt in the microwave in 15-second increments. Once chocolate is fully melted, add in chopped cookies and stir until combined. Pour chocolate mixture into a parchment paper-lined 8x8 inch (20x20 cm) baking tin.
It sounds like your fudge simply wasn't heated enough. ... If it's overcooked (resulting in grainy fudge) or undercooked (resulting in poor setting) all you really need to do is add a bit of cream, reheat the fudge to the target temperature, and let it set again.
If your fudge turned out super sticky, or it didn't set as it cooled, it probably never got hot enough. This mistake is super easy to avoid if you use a candy thermometer and cook the fudge to the temperature specified in the recipe (usually between 234 and 239°F).
Sugar sweetens the cookies and makes them an enticing golden brown. Adding too little sugar can affect the taste and texture of cookies. Adding too much can cause them to be brittle.
Over-working the dough yields a tough cookie, which is not at all what you want. The very best sugar cookies are soft and tender. → Follow this tip: One of the keys to great sugar cookies is mixing the dry ingredients only until they're just incorporated, and not a second longer.
Whether using your favorite recipe or pre-made, you can easily spruce up your sugar cookie dough into gourmet treats by adding nuts, chocolate chips, citrus zest, toffee bits, extracts, or spices. I came up with four delicious cookie varieties by simply tossing a handful of simple ingredients into the cookie dough.
Just roll the dough into one inch balls and then coat them in equal parts cinnamon and sugar. Then I press them gently with a glass before baking them according to the directions on the package. That's it!
Baking powder or flour in excess will cause cookies to rise more, making them more fluffy and cakey. Increased sugar will make them caramelize more and increased fat will make the dough heavier and richer, all increasing retention of water in the dough- these all add up to chewier cookies.
Place the dough balls on the prepared baking sheets, spacing 2 inches apart, and flatten slightly with the bottom of a measuring cup. Bake for 10 to 12 minutes, or until the cookies set and begin to brown.
At its simplest, fudge is a dense, soft candy, often made with sugar and dairy products like butter and milk. Nowadays, fudge is usually flavored with chocolate, but you can utilize pretty much any flavor, such as peanut butter, pumpkin, even birthday cake.
Fudge is generally made with boiled milk, sugar, and cocoa powder with vanilla and butter added in, cookedto 238° f , then cooled and cut. Flourless chocolate cake is made with chopped good chocolate, sugar, butter, cocoa powder, vanilla, espresso powder and eggs.
Fudge is a dense, rich confection typically made with sugar, milk or cream, butter and chocolate or other flavorings. The base for fudge is boiled until it reaches the soft-ball stage (135 to 140 degrees F), then stirred or beaten as it cools to minimize the formation of sugar crystals.
The most common culprit behind unset fudge is inaccurate temperature control. If the sugar mixture hasn't reached the correct temperature, your fudge won't set. Ensure you use a reliable candy thermometer and follow temperature guidelines meticulously to achieve the desired consistency.
If you didn't reach the correct temperature during the cooking process, it might not set properly. Use a candy thermometer to ensure that you reach the recommended temperature. Overcooking or Undercooking:Solution: Cooking the fudge for too long or too short a time can affect its texture.
Put the fudge in a plastic bag add a piece of bread or a damp paper towel close the bag completely leave it overnight it will soften . For small amounts just heat at half power for ten seconds intervals until soft.
Undercooked. This fudge was cooked until the temperature reached only108 °C (226 °F). At this temperature, the sugar is not concentrated enough... there is too much leftover water in the syrup and the resulting fudge is soft.
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