Sugar Cookie Fudge Without Chocolate Chips

Why This Vanilla Sugar Cookie Fudge Works

Fudge often centers around chocolate chips melted with cream or condensed milk. But what if you skip the chips and focus on a pure white or vanilla base? That’s exactly the appeal of this version:

• Soft, melt‑in‑your‑mouth texture, thanks to sweetened condensed milk and butter.

• No chocolate chips means the flavour stays clean and free of cocoa bitterness, letting vanilla and buttery sugar‑cookie notes shine.

• Sugar‑cookie flavour focus—think buttery dough, vanilla extract, count on that nostalgic cookie taste rather than chocolate overload.

• Elegant appearance—the pale colour, sugar‑crystal topping and possible crushed cookie bits make this ideal for dessert tables where you want something refined.

• Easy to make ahead and gift—since it doesn’t rely on chocolate structure, the fudge is forgiving and sets reliably.

When you want a fudge that tastes like sugar cookies but feels like a premium confection, this recipe hits the mark.

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Ingredient List & Notes

Here’s exactly what you’ll need for a batch that yields about 20–24 squares (assuming an 8″×8″ or 9″×9″ pan). Ingredient notes follow to guide your choices.

Ingredients

• 1 (14 oz) can sweetened condensed milk

• ¼ cup (56 g) unsalted butter

• 2 teaspoons pure vanilla extract

• ½ teaspoon almond extract (optional, for a sugar‑cookie dough nuance)

• ½ teaspoon salt

• 2 cups white chocolate or vanilla flavored melting wafers (optional if you choose to use, but this version skips chips entirely)

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

• ¾ – 1 cup granulated or sanding sugar crystals (for sprinkling top)

• Optional: ½ teaspoon pure maple extract or cookie extract for extra flavour layer

Ingredient Notes

• Sweetened condensed milk: This is the creamy “set” component of the fudge—no candy thermometer needed.

• Butter: Adds richness and gives that “buttery sugar‑cookie” feel.

• Vanilla extract: Essential for sugar‑cookie flavour. Use high‑quality extract for best effect.

• Almond extract (optional): A small amount gives a subtle bakery‑style hint without being nutty.

• Salt: Helps balance the sweetness so the fudge doesn’t taste flat or overly sugary.

• White chocolate or vanilla wafers (optional): Usually fudge relies on chips for structure—but in this version, you may entirely skip chips and rely on the condensed‑milk‑butter combo and crushed cookies for texture. If you do use white chocolate/vanilla wafers, melt them in with the base.

• Crushed sugar cookies: Adds texture, reinforces the sugar‑cookie theme—use plain, unfrosted cookies.

• Sugar crystals for topping: These add sparkle and crunch to elevate presentation.

• Maple or cookie extract (optional): For a little twist—use sparingly so flavour remains balanced.

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Tools & Preparation You’ll Want

• 8″×8″ or 9″×9″ square baking pan

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

• Medium saucepan

• Heat‑proof rubber spatula or wooden spoon

• Sharp knife for cutting squares later

• Measuring cups and spoons

• Small bowl for toppings (sugar crystals)

• Optional: cooling rack, container for storage or gifting

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Step‑by‑Step Instructions

Step 1: Line Your Pan

Line the baking pan with parchment or foil, leaving an overhang on two opposite sides so you can lift the fudge block out after it sets. Lightly grease the paper or foil with a small amount of butter or non‑stick spray.

Step 2: Melt and Combine the Base

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

1. Add the butter and melt gently.

2. Pour in the sweetened condensed milk and stir until warmed and starting to steam lightly at the edges. Do not boil vigorously.

3. Immediately remove from heat and stir in the vanilla extract, almond extract (if using), and salt.

4. If you are opting to include white chocolate/vanilla wafers for a little extra richness, this is where you add them: stir until melted and fully smooth. If skipping, proceed without.

5. Fold in the crushed sugar cookies spread evenly through the mixture.

Step 3: Transfer and Top

1. Pour the mixture into the prepared pan. Use the spatula to smooth the top evenly.

2. Sprinkle the sugar crystals generously over the top of the fudge, ensuring full coverage for a sparkling look. You could lightly press them in so they adhere but don’t sink.

3. If desired, sprinkle a few extra crushed cookie crumbs over the crystals for texture contrast.

Step 4: 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 ideally overnight, until the fudge is firm to the touch and set enough to cut cleanly.

Step 5: Cut and Serve

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

2. Use a sharp knife to cut into squares—1½‑inch squares yield about 20–24 pieces from an 8″×8″ pan. For neater edges, you can warm the knife blade under hot water and dry it between cuts.

3. Arrange the squares on a platter, or package them for gifting if desired.

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Tips for Best Results

• Low, consistent heat is key when melting butter and condensed milk together. High heat risks scorching.

• Make sure all equipment (pan, spatula) is dry, especially if you are melting white chocolate—moisture can cause graininess.

• Use high‑quality vanilla extract since the flavour is less masked by chocolate; you’ll notice the difference.

• The sugar crystals on top help deliver both texture and visual bells & whistles—you’ll want them for presentation.

• Chilling fully is important—attempting to cut too early results in squashed or mushy squares.

• For clean cuts, wipe the knife blade between cuts and optionally warm it briefly before cutting.

• Storage: Keep the fudge in an airtight container. If room temperature is cool (below 70°F/21°C) you can store 1–2 days; otherwise, refrigerate for up to 5–7 days.

• For gifting: separate layers of fudge with parchment paper and keep them chilled until giving to maintain texture.

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Variations & Customisation Ideas

• Lemon or orange twist: Replace some vanilla extract with ½ teaspoon lemon (or orange) extract, and top with fine citrus zest for a bright flavour.

• Cinnamon‑sugar crunch: Mix ½ teaspoon cinnamon into the base, and top with crushed cinnamon sugar cookie crumbs instead of plain.

• Maple and pecan: Replace almond extract with ½ teaspoon maple extract and fold in ½ cup chopped toasted pecans (if nuts allowed) for a maple‑pecan sugar‑cookie vibe.

• Gluten‑free version: Use gluten‑free sugar cookies for the crushed portion and ensure sugar crystals/toppings are gluten‑free certified.

• Vegan or dairy‑free swap: Use vegan “condensed milk” substitute, plant‑based butter, and vegan white chocolate alternative if you opt to include chips.

• Mini bites version: Pour into a lined muffin tin to create mini fudge cups—set as above and pop out for bite‑sized servings.

• Layered look: After pouring half the base into the pan and letting it set slightly (15–20 minutes in the freezer), add a thin layer of light‑pink or pastel‑coloured fudge (use gel food colouring) before topping with sugar crystals for a two‑tone effect.

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Serving & Presentation Ideas

• Display on a white marble board with sugar crystals scattered around the base for an elegant look.

• Offer in gift boxes or tins lined with parchment, and tie with satin ribbon for holiday‑ready presentation.

• Label with a small tag: “Vanilla Sugar Cookie Fudge – no chocolate, just buttery, cookie‑inspired bliss”.

• Pair with warm drinks like coffee, tea or cocoa for a dessert board—this light vanilla fudge complements stronger flavours well.

• For a dessert buffet, place a small sign or placard: “Sugar Cookie Fudge – skip the chips, pure vanilla & buttery cookie flavour”.

• Consider serving with fresh berries or citrus slices on the side—helps cut sweetness and adds colour.

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Frequently Asked Questions (FAQs)

Is this fudge really without chocolate chips?
Yes—this version is deliberately designed without chocolate chips. Instead it uses a vanilla/white base that showcases sugar‑cookie flavour and buttery richness.

How long will it keep?
When stored in an airtight container in the refrigerator, it will remain fresh for up to 5–7 days. If stored in a cool room (<70°F/21°C), you can keep it at room temperature for 1–2 days.

Can I freeze this fudge?
Absolutely. Wrap the set block in plastic wrap and foil, freeze up to 2 months. Thaw in the fridge for a few hours before serving or cutting.

Why didn’t my fudge set properly or felt too soft?
Possible reasons: not enough chilling time; base still warm when poured; pan too large causing a thin layer; skipped crushed cookies or white‑chocolate component (if you normally include). Ensure full chill time and correct pan size.

Can I skip the crushed sugar cookies?
Yes—but you’ll lose texture contrast and the sugar‑cookie “chunk” feel. You could substitute with finely chopped shortbread or similar cookie crumb for texture.

What size should I cut the squares?
1¼‑ to 1½‑inch squares are ideal for about 20–24 pieces from an 8″×8″ pan. Adjust size based on your serving needs or pan size.

Does almond extract make it nutty? Is it safe for people with nut allergies?
Almond extract is derived flavour but does not contain actual nuts in most cases. However, if serving to someone with severe nut allergies, you may choose to omit it and rely solely on vanilla.

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Why This Recipe Should Be On Your Holiday Dessert Table

When you think of holiday fudge, chocolate often comes to mind. But sometimes the best stand‑out dessert is the one different from the usual—and a vanilla or sugar‑cookie fudge without chocolate chips is exactly that. It offers:

• Unexpected delight: A fudge that tastes like your favourite sugar cookies—no cocoa needed.

• Elegant presentation: Pale colour, sugar‑crystal sparkle, cookie crumb topping—visually refined.

• Ease of preparation: Minimal fuss, no candy thermometer, perfect for busy holiday prep.

• Versatile usage: Ideal for dessert boards, gifting, sharing, or as a light alternative to heavier chocolate desserts.

• Wide appeal: For those who may prefer vanilla over chocolate, this is a crowd‑friendly option.

If you’re aiming to offer something memorable, beautifully presented and simple to make this holiday season—this sugar cookie fudge without chocolate chips is a recipe you’ll return to again and again.