Sugar Cookie Fudge with Sugar Cookie Mix

Why This Sugar Cookie Mix Fudge Is a Smart Holiday Treat

When you’re prepping for the holidays, you want desserts that are easy, crowd‑friendly, and taste festive. This fudge recipe delivers on all fronts:

• Simple ingredients: You start with a bag of sugar cookie mix, white chocolate (or equivalent), and sweetened condensed milk (plus butter/vanilla). No complicated candy steps.

• Nostalgic flavor: It tastes like sugar cookies—vanilla, buttery—just in fudge form.

• Quick and no‑bake (for many variations): The stovetop melting method is straightforward; you don’t need to manage sugar syrup temperatures.

• Versatile for gifting or trays: Cut into squares, wrap, box, or serve on a tray. Works for cookie swaps, holiday parties, teacher gifts or potluck spreads.

• Customizable for occasion: Change the sprinkles to match any holiday, birthday or celebration.

If you want a dessert that looks like effort but leaves you time for other things, this sugar cookie mix fudge is a great choice.

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Ingredients & Notes

Here’s your ingredient list for a typical batch (yielding ~20‑24 squares) and notes to help you achieve a consistent result.

Ingredients

• 12 oz (approximately 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 salt

• 1 cup dry sugar cookie mix (about 8–10 oz bag)

• ½–¾ cup holiday or rainbow sprinkles (for topping)

Ingredient Notes

• White chocolate: Use a reasonably good quality because texture matters in fudge—cheap chips may not melt as smoothly.

• Sweetened condensed milk: This gives a creamy texture and simplifies the fudge‑making process.

• Butter: Adds richness and supports the vanilla/sugar cookie base.

• Vanilla extract: Gives that sugar cookie‑like aroma and flavour.

• Salt: A small amount helps balance all the sweetness and bring out the vanilla.

• Sugar cookie mix: This is the magic shortcut—it brings in the sugar cookie base flavour without baking actual cookies.

• Sprinkles: Use colors to match your occasion—holiday red/green, birthday rainbow, whatever fits your theme.

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Tools & Prep You’ll Need

• 8″×8″ (or 9″×9″) square baking pan

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

• Medium saucepan

• Heat‑proof rubber spatula or wooden spoon

• Measuring cups and spoons

• Sharp knife for cutting squares

• Small bowl for sprinkles/topping

• Airtight container for storing or gifting

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Step‑by‑Step Instructions

Step 1: Prepare the Pan

Line your baking pan with parchment or foil, leaving an overhang on two sides. This helps you lift out the fudge easily for cutting later. Lightly grease the liner if you like.

Step 2: Melt the Base

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

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

2. Pour in the sweetened condensed milk and stir until the mixture is warmed and tiny bubbles appear around the edges—do not boil vigorously.

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

4. Remove from heat once smooth.

Step 3: Add Flavor & Cookie Mix

1. Stir in the vanilla extract and salt until well combined.

2. Gradually fold in the dry sugar cookie mix until the mixture is smooth and the cookie mix is fully incorporated.

Step 4: Transfer & Top

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

2. Immediately sprinkle your sprinkles evenly over the top. Press lightly so they adhere but don’t sink.

Step 5: Chill Until Set

Cover the pan loosely with foil or plastic wrap and refrigerate. Chill for at least 2‑3 hours, or better yet overnight, until the fudge is firm and holds its shape when lifted.

Step 6: Cut & Serve

1. Use the parchment overhang to lift the fudge slab out of the pan.

2. Use a sharp knife (for cleaner cuts, you may warm the blade briefly under hot water then dry it) and cut into squares—1½‑inch squares are a common size (~20‑24 pieces).

3. Arrange the squares on a platter, or package in gift boxes or cellophane bags.

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Tips for Best Results

• Maintain low, gentle heat when melting the chocolate and condensed milk to prevent burning or grainy texture.

• Make sure your saucepan, spatula, and any other utensils are completely dry—moisture can cause the chocolate to seize.

• Use quality white chocolate for better texture and flavour.

• Incorporating the sugar cookie mix gradually ensures smooth integration.

• Don’t skip the salt—even in sweet desserts it helps flavour.

• Chill thoroughly—cutting too early can ruin the shape and make the fudge messy.

• For clean square cuts, wipe your knife blade between cuts or warm it briefly for smoother slicing.

• Store in an airtight container, especially if your environment is warm.

• If packaging for gifting: layer squares between parchment paper and keep them cool until given.

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Customisation & Variation Ideas

• Birthday version / all‑year funfetti: Use rainbow sprinkles instead of holiday colours, maybe add a drop of pastel food colouring in the base for fun colour.

• Holiday variation: Use red & green sprinkles plus perhaps crushed candy cane on top for a peppermint twist.

• Cookies & cream version: Instead of sugar cookie mix, use a chocolate sandwich cookie mix (or crushed cookies) and use sprinkles that match.

• Nutty option: Fold in ½ cup chopped toasted almonds or pecans (if no allergy concerns) for extra texture.

• Gluten‑free version: Use a certified gluten‑free sugar cookie mix and gluten‑free sprinkles.

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

• Mini fudge bites: Use a mini muffin tin with liners and fill each cup with mixture; top with sprinkles—great for parties or kids.

• Layered look: Pour half the mixture, chill a short time, then pour a second layer tinted with a very light pastel colour; top with sprinkles for a layered effect.

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Presentation & Serving Suggestions

• On a platter: Arrange fudge squares on a white marble or wooden board. Scatter a few extra sprinkles or cookie crumbs around for extra flair.

• Gift packaging: Place 4–6 squares in a cellophane bag or small box, tie with ribbon, label with “Sugar Cookie Fudge – homemade”.

• For cookie trays: Mix fudge squares with other cookies (sugar cookies, chocolate chip etc) to create variety and visual contrast.

• Serve with beverages: Pair with warm drinks like hot chocolate, coffee or spiced tea—this vanilla fudge pairs beautifully with warm flavours.

• Pre-cut ahead: For events, make a large batch ahead of time, pre-cut squares and wrap in mini cupcake liners for quick display.

• Labeling: Use a small card: “Contains dairy & white chocolate – Store chilled for best texture”.

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Frequently Asked Questions (FAQs)

Can I really make this fudge using just sugar cookie mix and few ingredients?
Yes—the sugar cookie mix acts as the flavour base in place of baking actual cookies. Combined with white chocolate and sweetened condensed milk, it forms a rich fudge that tastes like sugar cookies. Many easy recipes use this method.

How long will it stay fresh?
When stored in an airtight container, preferably refrigerated, it should stay fresh up to 5–7 days. If kept at room temperature in a cool area (<70 °F/21 °C), it may remain fine for 1‑2 days.

Can I freeze this fudge?
Yes. Wrap the cut squares or the entire block in plastic wrap and foil, then freeze for up to 2 months. Thaw in the refrigerator before serving. Many similar fudge recipes note good freezer storage.

Why did my fudge turn out too soft or not set properly?
Possible causes: not enough chilling time, pan size too large (making fudge layer too thin), or not enough chocolate/condensed milk ratio to allow firm set. Ensuring proper pan size, sufficient chill time, and right ingredient proportions is key.

Can I skip the sprinkles?
Yes—functionally you can omit them. However, sprinkles add visual festivity and a texture contrast which makes the fudge look more party‑ready.

What size should I cut the squares?
1½‑inch squares yield about 20‑24 pieces from an 8″×8″ pan. You can cut smaller for more yield or if serving as bite‑sized treats (up to 30+ pieces).

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Why You’ll Want This Recipe in Your Holiday Baking Lineup

Holiday baking is often time‑intensive, oven‑crowded, and full of classic treats. Having a dessert that uses minimal active time, appears special, and tastes festive gives you an advantage. This sugar cookie mix fudge gives:

• A familiar flavor (sugar cookies) in a new format (fudge)

• A quick prep with hearty payoff

• A dessert that can double as gift or tray treat

• A customizable foundation (different sprinkles, colours, additions)

• A non‑chocolate option for those looking to diversify dessert tables

If you want a recipe you can rely on when time is tight but expectations are high, this fudge recipe is exactly that. Make it ahead, cut it, package it, serve it—with minimal stress and maximum enjoyment.