Sugar Cookie Fudge for Bake Sales

Why This Sugar Cookie Fudge Is a Bake Sale Winner

At a bake sale, you’re looking for treats that check several boxes: delicious, eye‑catching, affordable to make, easy to package, and quick to sell. This sugar cookie fudge hits all of them. Let’s break it down:

• Mass appeal: It tastes like sugar cookies—comforting and familiar—but the fudge texture gives it richness and indulgence.

• Cost‑effective: Uses common pantry ingredients (white chocolate, sweetened condensed milk, butter) which keeps the cost per item low and profit margin higher.

• No oven required: With no baking time needed, your time investment is modest and you don’t need to coordinate oven space with others.

• Visual appeal: The glossy fudge squares and ability to package them individually with ribbons or tags make them stand out on a table of many items.

• Packaging‑friendly: Easy to wrap in small bags, boxes, or tins—perfect for bake sales, classrooms, or as little gifts for teachers or neighbors.

• Make‑ahead friendly: You can prepare in advance, wrap ahead, and bring on the day of the sale with minimal fuss.

When you combine these qualities, you end up with a treat that’s not just tasty but smart for fundraising and holiday events.

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Ingredient Breakdown & Notes

Here’s the full ingredient list for making about 24 sugar cookie fudge squares (assuming 1½″ squares from an 8″×8″ pan). I’ll also include notes so you can optimise cost, quality, and ease.

Ingredients

• 12 oz white chocolate chips or finely chopped white chocolate

• 1 (14 oz) can sweetened condensed milk

• ¼ cup unsalted butter

• 2 teaspoons pure vanilla extract

• ¼ teaspoon almond extract (optional but enhances sugar‑cookie profile)

• ½ teaspoon salt

• 1 cup finely crushed plain sugar cookies (about 8‑10 cookies)

• ¾ cup festive sprinkles (optional—adds colourful appeal)

• Optional topping: extra sprinkles or cookie crumbs for decoration

Ingredient Notes

• White chocolate: Choose a decent quality brand—texture matters for premium fudge feel—but you can still stay budget‑friendly by shopping sales or buying in bulk for a bake sale quantity.

• Sweetened condensed milk: A key cost‑effective sweetener/creamer that gives rich texture without needing candy‑thermometer sophistication.

• Butter: Adds richness and a buttery sugar‑cookie taste. Keep it unsalted so you control overall salt level.

• Vanilla & almond extracts: Vanilla is essential; almond extract adds that subtle “sugar cookie dough” dimension for a little twist.

• Salt: Don’t skip it—a little salt balances the sweetness and elevates the flavour.

• Crushed sugar cookies: This is optional—but for “sugar cookie fudge” concept, it adds texture and reinforces the theme. Use a plain, inexpensive sugar cookie variety.

• Sprinkles/decor: Visual appeal matters for the sale table. Budget for these but use sparingly—just enough to make items pop.

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Tools & Packaging Materials

Since this is for a bake sale, packaging matters as much as the recipe. Here’s what you’ll want:

• 8″×8″ or 9″×9″ square pan

• Parchment paper or foil to line the pan (with overhang for easy removal)

• Medium saucepan

• Heat‑proof rubber spatula

• Sharp knife for cutting squares

• Measuring cups and spoons

• Packaging supplies: clear cellophane bags, small matte or metallic boxes, ribbons or twine, stickers or printable tags (e.g., “Sugar Cookie Fudge – Homemade”)

• Optional: display tray or tiered stand for the bake sale table

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Step‑by‑Step Instructions

Step 1: Prepare the Pan

Line your baking pan with parchment paper or foil, leaving an overhang on two sides. This makes it much easier to lift the fudge out later. Lightly grease the paper with butter or non‑stick spray.

Step 2: Melt the Base

In a medium saucepan over low to medium‑low heat:

1. Add the butter and let it melt gently.

2. Pour in the sweetened condensed milk and stir until warmed through and edges start to steam slightly. Avoid boiling aggressively.

3. Add the white chocolate chips (or chopped white chocolate) and stir constantly until the mixture is completely smooth and melted.

4. Remove from heat promptly once smooth to avoid overheating the white chocolate (which can cause graininess).

Step 3: Add Flavor and Mix‑Ins

1. Stir in the vanilla extract, almond extract (if using), and salt, mixing thoroughly.

2. Fold in the crushed sugar cookies so they’re evenly distributed throughout the fudge.

3. If you’re using sprinkles as internal mix‑ins, fold in about half of the ¾‑cup now so the fudge has colourful bits inside.

Step 4: Transfer & Decorate Top

1. Pour the fudge mixture into the prepared pan and smooth the top with the spatula.

2. Sprinkle the remaining sprinkles or cookie crumb decorations evenly on top. Press lightly so they adhere.

Step 5: Chill & Set

Cover the pan loosely with foil or plastic wrap, then place in the refrigerator. Chill at least 2‑3 hours, or ideally overnight, until firm to the touch and set well.

Step 6: Cut & Package

1. Lift the fudge block from the pan via parchment overhang.

2. Use a sharp knife (warm the blade under hot water then dry) for clean cuts. Cut into 1½‑inch squares (about 24 pieces).

3. Package individually or in groups:

   • Place 1‑2 squares into a clear cellophane bag and tie with festive ribbon.

   • Or stack 3‑4 squares into a small gift box with parchment separators.

4. Add a sticker or tag if you’re selling or gifting: “Sugar Cookie Fudge – Handmade with love.”

Step 7: Set Up for the Bake Sale

• Place packaged fudge on a display tray or tiered stand.

• Use a small sign: “Sugar Cookie Fudge – $2 each” or whatever price you decide.

• Group them neatly, ensure ribbons or ties look uniform—presentation boosts perceived value and sales.

• Consider adding one unwrapped sample for people to see texture and sprinkles.

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Tips for Bake Sale Success

• Batch size matters: If you anticipate selling many items, double or triple the recipe and use full‑sheet pans if needed.

• Costing for profit: Calculate your total cost of ingredients and supplies, then divide by number of pieces to find cost per piece. Add fair markup so you make a good margin.

• Labeling: Especially for school or community sales, label ingredients: “Contains dairy, white chocolate, sugar cookies”.

• Allergy caution: Although no nuts are required, if you use almond extract or any nuts, clearly label them.

• Uniform packaging: Consistent wrapping/ribbon makes the display look professional and helps items sell faster.

• Display strategy: Place your items near eye‑level, group in grabbing quantities (e.g., 2 squares for $1, 4 for $2).

• Offer “gift size” versions: Smaller packs (like 2 squares with ribbon) can sell well at lower price points.

• Use visuals: A sign with a photo of the fudge or decorative ribbons attracts attention.

• Make ahead: You can make the fudge a day or two ahead, package in advance, and keep chilled until the day of the sale.

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Variation & Customisation Ideas

• Sugar‑cookie & chocolate drizzle: After cooling but before cutting, drizzle melted dark chocolate on top for a contrast look.

• Red & green sprinkle layer: Reserve red and green sprinkles for the top layer only for a more concentrated festive look.

• Peppermint version: Replace or combine almond extract with peppermint extract (½‑teaspoon), and top with crushed candy canes for a seasonal twist.

• Cookies & cream version: Use crushed plain chocolate sandwich cookies instead of sugar cookies for a different flavour profile and halve the sprinkles if you want a contrast look.

• Gluten‑free version: Use gluten‑free sugar cookies for the crushed cookie portion and ensure sprinkles are gluten‑free certified.

• Vegan version: Use vegan white chocolate, a plant‑based condensed‑milk substitute, and dairy‑free butter.

• Mini treat version: Use mini‑muffin tin with liners to create bite‑sized fudge cups; perfect for small treats at a lower price point.

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Frequently Asked Questions (FAQs)

Is this recipe truly no‑bake?
Yes. The fudge is made entirely on the stovetop and then chilled—no oven baking required—making it ideal when oven time is limited.

How long will the fudge stay fresh?
When stored in an airtight container or well‑wrapped, the fudge stays fresh about 5–7 days in the refrigerator. At room temperature (if cool enough) it remains good for 2‑3 days. For bake sale usage, ideally keep chilled until setup and allow for short room‑temperature display if the venue provides.

Can I freeze the fudge?
Yes. Wrap securely in plastic wrap and foil, and freeze. It will keep up to 2–3 months. When thawing, move to refrigerator for a few hours and then package.

Why did my white chocolate fudge turn grainy?
White chocolate is sensitive to heat and moisture. Make sure equipment is dry, heat is low, stirring is constant, and remove from heat once smooth. Excess heat or moisture causes the chocolate to separate and appear grainy.

Can I omit the crushed sugar cookies?
Yes—but the texture will be smoother and less cookie‑like. The crushed cookies add a nice hint of texture and reinforce the sugar‑cookie concept. You could replace with plain finely chopped shortbread if desired.

What size should I cut the squares for a bake sale?
Typically 1¼‑inch to 1½‑inch squares work well and yield around 20–24 pieces from an 8″×8″ pan. You can adjust size depending on your packaging and pricing strategy.

Do I need sprinkles on top?
Not strictly—but colourful sprinkles help these squares stand out on a table full of baked goods. They add visual appeal and can make the fudge look more festive and gift‑ready.

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Why This Treat Will Sell Fast

On the table of a holiday bake sale, people see rows of cookies, brownies and cupcakes. When they spot brightly packaged sugar cookie fudge squares with ribbons and a sign, intrigue kicks in. The fudge promises something familiar yet different.

Here’s why they’ll buy:

• Looks premium: Well‑wrapped, neat squares and ribbons enhance perceived value.

• Convenient portion size: Easy to grab as a gift or treat—people like items they can buy easily for others.

• Flexible price point: You can offer 2 squares for a dollar or 3 for two dollars—great for impulse buys.

• Gifting friendly: Makes an easy teacher gift, coworker treat or neighbour hand‑out.

• Limited‑edition vibe: Holiday sprinkles and packaging give it “specialty” appeal rather than everyday snack status.

• Great flavour: Real sugar‑cookie inspired fudge will earn repeat buyers who ask for seconds or reserve boxes.

If you invest the little extra time in presentation and packaging, this fudge could easily turn into a bake‑sale best‑seller and help raise more funds or generate more gifting love.