Sugar Cookie Fudge with Funfetti Sprinkles

Why This Funfetti Sugar Cookie Fudge Works So Well

When you blend the comforting vanilla‑buttery flavour of sugar cookies with the rich creaminess of fudge—then add a burst of rainbow sprinkles—the result is a dessert that’s playful, irresistible and visually gorgeous. Here’s what sets this recipe apart:

• Comforting flavour, elevated presentation: The sugar‑cookie taste is familiar and beloved, while the fudge texture gives it luxurious richness.

• Playful pops of colour: The rainbow sprinkles (“funfetti”) turn each square into something festive and attractive—ideal for holiday dessert tables or celebrations.

• Make‑ahead friendly: You can prepare it ahead of time, chill it, then cut and serve when you’d like.

• Versatile for many occasions: Whether it’s a holiday party, birthday, cookie swap or a casual get‑together, this fudge fits.

• Simple enough for home bakers: With straightforward ingredients and steps, it’s beginner‑friendly yet impressive.

If you’re planning a festive spread and want a treat that brings both flavour and fun, this funfetti sugar cookie fudge checks both boxes.

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Ingredients & Notes

Here’s what you’ll need for a standard batch (yielding about 20‑24 squares) and some notes to ensure best results.

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

• ¼ teaspoon almond extract (optional)

• ½ teaspoon salt

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

• ½ cup + extra rainbow sprinkles (for internal mix‑in and topping)

• Optional: ½ teaspoon cookie‑flavoured extract or just more vanilla for extra sweetness

Ingredient Notes

• White chocolate: Using a high‑quality brand improves texture and taste; inexpensive chips may not melt as smoothly.

• Sweetened condensed milk: This forms the creamy base of the fudge and helps it set without complex candy steps.

• Butter: Adds richness and enhances that sugar‑cookie buttery mouth‑feel.

• Vanilla & almond extracts: Vanilla is essential for the sugar‑cookie flavour; almond is optional but gives a subtle bakery‑style nuance.

• Salt: It may seem odd in a sweet recipe, but it rounds out flavours and prevents the fudge from tasting one‑dimensional.

• Crushed sugar cookies: Adds texture and reinforces the “sugar cookie” concept; be sure they are plain (unfrosted) for best integration.

• Rainbow sprinkles: The “funfetti” part—choose vibrant colours that hold up (don’t melt into the fudge) for best effect.

• Optional extract: If you want an extra flavour twist, a small amount of cookie extract works well.

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Tools & Prep You’ll Want

• 8″×8″ (or 9″×9″) square baking pan

• Parchment paper or foil to line the pan, with overhang to lift the fudge out easily

• Medium saucepan for melting

• Heat‑proof rubber spatula or wooden spoon

• Sharp knife for cutting squares

• Measuring cups and spoons

• Small bowl for topping sprinkles

• Airtight container for storage or gifting

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Step‑by‑Step Instructions

Step 1: Line the Pan

Line your baking pan with parchment paper or foil, leaving overhang on two sides to allow easy removal later. Lightly grease the liner to ensure the fudge lifts cleanly.

Step 2: Melt the Base

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

1. Add the butter and melt slowly.

2. Pour in the sweetened condensed milk and stir until warmed and gently steaming at the edges—avoid boiling vigorously.

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

4. Remove from heat as soon as it’s smooth.

Step 3: Add Flavour & Mix‑Ins

1. Stir in the vanilla extract, optional almond extract, and salt until fully combined.

2. Fold in the crushed sugar cookies and about half of the rainbow sprinkles (½ cup) so they’re distributed throughout the fudge mixture.

Step 4: Transfer & Top

1. Pour the mixture into the prepared pan and smooth the surface with your spatula.

2. Immediately sprinkle the remaining sprinkles on top, pressing lightly so they adhere.

3. For extra flair, you might add a few extra crushed cookie crumbs or a tiny drizzle of melted white chocolate (optional) over the top.

Step 5: Chill Until Set

Cover the pan loosely with foil or plastic wrap. Place in the refrigerator and chill for at least 2‑3 hours, or preferably overnight, until the fudge is firm to the touch and set.

Step 6: Cut & Serve

1. Using the parchment overhang, lift the fudge block from the pan.

2. Use a sharp knife (for cleaner cuts, warm the blade under hot water and dry it) to slice into squares—1½‑inch squares yield around 20‑24 pieces.

3. Arrange on a festive platter, place in mini cupcake liners if you like, or package individually for gifting.

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Tips for Best Results

• Keep the heat low and steady when melting to avoid burning the white chocolate.

• Ensure your saucepan and utensils are completely dry, as even a drop of moisture can cause white chocolate to seize.

• Use good quality white chocolate for smooth melt and rich flavour.

• Don’t skip the salt—it improves flavour depth and prevents the fudge from tasting overly sweet.

• Chill thoroughly until firm; cutting too early leads to messy or saggy squares.

• For clean cuts, wipe the knife between slices and/or warm the blade briefly.

• Store in an airtight container—keep it refrigerated if your environment is warm, and serve slightly chilled for best texture.

• For gifting or parties, pre‑cut and arrange on decorative liners or trays to make serving easy.

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Customization & Variation Ideas

• Birthday or all‑year version: Use rainbow sprinkles (rather than holiday red/green) and top with colourful sugar confetti for celebrations beyond the holidays.

• Holiday colour twist: Use red & green sprinkles for Christmas, or choose pastel sprinkles for spring events.

• Chocolate drizzle bonus: After pouring the fudge, drizzle melted dark chocolate or coloured candy melts over the top for extra decoration.

• Nutty funfetti: Fold in ½ cup toasted chopped almonds or pecans (if no allergy concerns) for crunch alongside the sprinkles.

• Cookies & cream funfetti: Replace sugar cookies with crushed chocolate sandwich cookies, use white chocolate base, and top with black & white sprinkles.

• Gluten‑free version: Use certified gluten‑free sugar cookies and sprinkles.

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

• Mini fudge cups: Use mini muffin liners and spoon the mixture into them, top with sprinkles—great for bite‑sized party treats.

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Presentation & Serving Suggestions

• Place squares on a white or marble serving tray, with a sprinkling of extra confetti sprinkles around the base for visual flair.

• Adapt for party favours: use mini cupcake liners for each square and place in a decorative box or clear gift bag tied with ribbon.

• Label your dessert tray with: “Funfetti Sugar Cookie Fudge – sprinkle‑loaded and ready for celebration!”

• For a dessert board, mix with other cookies, truffles, candy, and holiday sweets of different textures and colours to make a varied display.

• Pair with warm beverages like hot cocoa, spiced latte or tea—the creamy vanilla fudge contrasts beautifully with a warm drink.

• For gifting: stack squares in a holiday tin or box, include a note with flavour info (“Sugar Cookie Fudge with Funfetti Sprinkles”) and storage guidance (“Keep chilled until serving”).

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Frequently Asked Questions (FAQs)

Is this fudge difficult to make?
No—it’s quite accessible. The steps are straightforward (melt, mix, pour, chill) and do not require advanced confectionery techniques or candy thermometers.

How long will the fudge stay fresh?
If stored in an airtight container in the fridge, it stays fresh for up to 5–7 days. At room temperature in a cool environment it’s good for about 2‑3 days, but chilling gives best texture.

Can I freeze this fudge?
Yes. Wrap the cut squares or entire block in plastic wrap then foil, and freeze for up to 2 months. When ready to serve, thaw in the refrigerator for a few hours before serving.

Why did my fudge set too soft or too firm?
If too soft—it may not have chilled enough, or the layer was too thin. If too firm or brittle—it may have chilled too long at extremely low temperature or ingredients ratio was off. Use the recommended pan size and chilling time for best texture.

Can I omit the crushed sugar cookies?
You could—but you’ll lose some texture and the “sugar cookie” bite. The fudge will still be rich vanilla‑white‑chocolate and sprinkle loaded, but slightly less “cookie‑inspired”. Consider replacing with mini chips or cookie crumbs for texture.

What size should I cut the squares?
For typical serving, 1½‑inch squares yield about 20‑24 pieces from an 8″×8″ pan. You can cut smaller for bite‑size (30+ pieces) or larger for more substantial squares.

Are the sprinkles just decoration or do they add flavour?
They are mostly decorative—sprinkles add colour, crunch and visual pop. They don’t significantly change flavour but elevate presentation, which can make the treat feel more special.

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Why You’ll Want to Make This Recipe

In the world of holiday or celebratory desserts, simple classics are often the most cherished—but when you give them a fun twist, you create something memorable. This funfetti sugar cookie fudge offers:

• Basic, beloved flavours (vanilla sugar cookie) with a twist.

• A texture upgrade (fudge) that still feels accessible.

• Visual delight that catches the eye and fits celebrations and special occasions.

• Easy prep with high impact—great for party hosts, gifting, bake sales, or treat trays.

• Versatility: change up sprinkles/colors/extracts to suit seasons, themes or moods.

If you want one dessert in your holiday or party repertoire that pulls double duty—tasty and festive, simple but striking—then this funfetti sugar cookie fudge is it. It will get compliments, disappear quickly and become a go‑to treat.