Sugar Cookie Fudge with Almond Extract

Why Almond‑Infused Sugar Cookie Fudge Should Be in Your Holiday Lineup

One of the joys of holiday baking is blending nostalgic flavors with something just a little unexpected. White‑chocolate sugar cookie fudge alone ticks a lot of boxes: creamy, sweet, reminiscent of freshly baked sugar cookies. But introducing almond extract gives the fudge a subtle, elegant twist—evoking the scent of almond‑flour cookies or bakery almond extract essence. The result: a treat that feels both familiar and refined.

Here’s why this recipe shines:

• Smooth and melt‑in‑your‑mouth: The texture is rich and satisfying.

• Sugar‑cookie flavor with depth: Vanilla plus almond extract adds complexity.

• Simple to make: No complicated candy thermometers; minimal steps.

• Festive presentation: Works beautifully for trays, gifts or dessert tables.

• Versatile and shareable: Fits holiday boxes, cookie exchanges, or casual family gatherings.

If you’re looking for something that tastes like a bakery treat but you make at home, this almond‑infused sugar cookie fudge delivers on taste, texture and presentation.

---

Ingredients & Notes for Almond Sugar Cookie Fudge

Here’s everything you’ll need to craft this fudge, along with notes to ensure success. This amount yields about 20–24 squares—ideal for a dessert tray, sharing or gifting.

Ingredients

• 12 oz (≈ 340 g) white chocolate chips or finely chopped white chocolate

• 1 (14 oz) can sweetened condensed milk

• ¼ cup (56 g) unsalted butter

• 2 teaspoons pure vanilla extract

• ½ teaspoon almond extract (reduce to ¼ teaspoon if you prefer a mild almond hint)

• ½ teaspoon salt

• 1 cup finely crushed simple sugar cookies (roughly 8–10 cookies)

• Optional garnishes: whole almonds or almond slices, extra crushed cookies, holiday sprinkles

Ingredient Notes

• White chocolate: For best-possible texture and flavour, choose quality white chocolate; avoid cheap “candy melt” alternatives which may affect creamy mouthfeel.

• Sweetened condensed milk: The foundation of this fudge—it makes it creamy and sets without needing candy‑thermometer precision.

• Butter: Adds richness and contributes to that “sugar cookie” buttery taste.

• Vanilla & almond extracts: Vanilla gives the base sugar‑cookie flavour; almond extract gives that subtle, aromatic bakery essence. Don’t substitute with large amounts of almond paste—flavour may become too bold.

• Salt: The small amount of salt balances the sweetness, rounding the flavour profile.

• Crushed sugar cookies: Adds texture, interest, and reinforces the sugar‑cookie idea. Choose plain cookies—not heavily flavored or with frosting.

• Garnishes: Whole almonds or almond slices reinforce the almond theme. Extra crushed cookies or sprinkles add texture and festive look.

---

Tools & Prep You’ll Want

• 8″×8″ or 9″×9″ square baking pan

• Parchment paper or heavy foil to line the pan, with overhang for later removal

• Medium saucepan

• Heat‑proof rubber spatula or wooden spoon

• Sharp knife for cutting squares

• Measuring cups & spoons

• Optional: small bowl for garnishes, packaging materials if you’ll gift

---

Step‑by‑Step Instructions

Step 1: Line the Pan

Line your baking pan with parchment paper or foil, leaving an overhang on two sides to aid removal later. Lightly grease the paper with a bit of butter or non‐stick spray.

Step 2: Melt the Base Mixture

In a medium saucepan over medium‑low heat:

1. Add the butter and allow it to melt gently.

2. Pour in the sweetened condensed milk and stir until it’s warmed and just starting to steam at the edges—do not boil vigorously.

3. Add the white chocolate chips or chopped white chocolate. Stir continuously until fully melted and smooth.

4. Immediately remove from heat when smooth. Overheating white chocolate may cause grainy texture.

Step 3: Add Flavour & Mix‑ins

1. Stir in the vanilla extract and almond extract; mix thoroughly.

2. Add the salt and stir again.

3. Gently fold in the crushed sugar cookies until they’re distributed evenly.

4. If desired, fold in a small portion of optional sprinkles (about ½ cup) into the mixture, reserving more for topping/garnish.

Step 4: Transfer to Pan & Garnish

1. Pour the fudge mixture into the prepared pan, smoothing the surface with a spatula for an even top.

2. Sprinkle the remaining garnishes: perhaps whole almonds or almond slices, extra crushed cookies, and any holiday sprinkles you saved. Press lightly to help them adhere.

Step 5: Chill & Set

Cover the pan loosely with foil or plastic wrap, and place in the refrigerator. Chill for at least 2–3 hours, but for best results, chill overnight so the fudge firms fully.

Step 6: Cut & Serve

1. Use the parchment overhang to lift the fudge block from the pan.

2. Use a sharp knife (for cleaner cuts, wipe the blade or warm it slightly under hot water and dry) and cut into squares—1½‑inch squares work well and will yield approximately 20–24 pieces.

3. Arrange the squares on a platter, or pack into gift boxes or tins if you’re sharing/gifting.

---

Tips & Tricks for Top‑Tier Results

• Keep heat low when melting chocolate; high heat causes white chocolate to seize or grain.

• Ensure your saucepan, spatula and everything are dry—any splash of water in white chocolate causes texture issues.

• Use good quality white chocolate for smoother results and better flavour.

• Don’t skip the salt—even though it’s sweet fudge, a little salt improves taste clarity and prevents it tasting flat.

• Chill completely before slicing. Cutting too soon may result in soft or messy bites.

• For clean cuts, wipe the knife between cuts or warm briefly for smooth edges.

• Store properly: keep the fudge in an airtight container. If room temperature is cool (<70 °F), it can be kept for 1–2 days; otherwise, store in the fridge up to 5–7 days.

• Package beautifully: for gifting, wrap squares between parchment or wax paper, stack in tins or jars, tie with ribbon or twine, include a small note: “Almond‑Infused Sugar Cookie Fudge – enjoy the sweet bakery twist!”

---

Customisation & Variation Ideas

• Double almond twist: Instead of plain vanilla, increase almond extract to ¾ teaspoon for a more pronounced nutty aroma (but don’t exceed 1 tsp or almond flavour may dominate).

• Cookies & cream version: Use crushed chocolate sandwich cookies instead of sugar cookies and swirl a thin line of melted dark chocolate on top for visual contrast.

• Nut‑enhanced version: Add ½ cup chopped toasted almonds into the fudge mixture for added crunch and almond flavour. (Ensure guests have no nut allergies!)

• Vanilla‑bean premium version: Use seeds from one vanilla bean in addition to vanilla extract, for speckled appearance and rich vanilla depth.

• Gluten‑free option: Ensure you use gluten‑free sugar cookies for the crushed cookie component and verify sprinkles are GF.

• Mini fudge bites: Use a mini‑muffin tin lined with paper liners. Fill each cup with fudge mixture and chill. Ideal for parties and small portions.

• Layered fudge look: Pour half the fudge into the pan, chill until set, then pour the remaining half tinted with very light pastel colour (using gel food colouring) on top and swirl for a two‑tiered effect.

• Peppermint lattice version: Add a drop of peppermint extract instead of almond (if you still want a similar bakery twist) and top with crushed candy cane pieces for holiday flair.

---

Presentation & Serving Suggestions

• Arrange the fudge squares on a white or marble platter with a scatter of crushed cookies and whole almonds around the base for an elegant look.

• Include a small gift tag or label if you’ll be sharing: “Homemade Almond‑Infused Sugar Cookie Fudge – Enjoy!”

• For a cookie tray or dessert board, place fudge squares alongside other holiday cookies for variety—this adds visual interest and texture difference.

• Use small clear cellophane bags or decorative boxes to package 3‑4 squares for edible gifting. Tie with bakers twine, ribbon or a sprig of holly.

• Label ingredients if sharing widely: “Contains dairy, white chocolate, almond flavouring” to accommodate dietary awareness.

• Serve near warm beverages such as coffee, cocoa or hot cider—the creamy fudge complements warm drinks beautifully.

---

Frequently Asked Questions (FAQs)

Is this fudge truly no‑bake?
Yes. All components are prepared on the stovetop (melting and combining), then chilled—no oven baking is required.

How long will it stay fresh?
When stored in an airtight container, it will keep best for up to 5–7 days in the refrigerator. At room temperature (in a cool environment) expect 1–2 days before texture begins to soften.

Can I freeze this fudge?
Yes. Wrap the entire block in plastic wrap and foil, or wrap individual squares. Freeze up to 2–3 months. Thaw in the refrigerator for a few hours before serving.

Why did my white chocolate look grainy?
White chocolate can seize if overheated or exposed to moisture. Use low heat, stir continuously, and make sure all utensils and pans are perfectly dry.

Can I leave out the crushed sugar cookies?
Yes—but the texture will be smoother and less cookie‑like. The crushed cookies add bite and reinforce the sugar‑cookie theme. You could substitute small crushed shortbread or plain biscotti crumbs if you prefer.

How do I cut clean squares?
Warm a sharp knife blade under hot water, wipe dry, then slice through the fudge block. Clean the blade between cuts for smooth edges.

What size should I cut the squares?
Typically 1¼‑ to 1½‑inch squares yield about 20–24 pieces from an 8″×8″ pan. Adjust size based on your needs and how many you want to share.

Is almond extract strong or optional?
It’s optional but recommended. A little (½ teaspoon) adds a refined almond‑bakery note. If you prefer milder flavour, you can reduce to ¼ teaspoon or omit entirely and stick with vanilla only.

---

Why You’ll Love Making & Sharing This Recipe

Holiday cooking is about joy, creativity and sharing something special. This Almond‑Infused Sugar Cookie Fudge ticks all those boxes:

• Deliciously indulgent: creamy fudge base, sugar‑cookie flavour, almond nuance.

• Make‑ahead & convenient: minimal active time, easy to prepare in advance.

• Visually appealing: sophisticated look that stands out on dessert trays or gift tables.

• Highly shareable: whether turned into gift boxes or placed among cookies, it’s memorable.

• Adaptable: accommodates dietary requests easily with gluten‑free or nut‑free modifications.

If you’re looking to impress at your next cookie swap, holiday gathering or gift‑giving moment—this recipe delivers on taste, texture and presentation with thoughtful simplicity.