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Sugar Cookie Fudge

This sugar cookie fudge recipe is creamy white chocolate fudge loaded with real sugar cookie flavor and colorful sprinkles — no baking, no candy thermometer, and only 10 minutes of work.
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Prep Time 10 minutes
Cook Time 5 minutes
Chill Time 3 hours
Total Time 3 hours 15 minutes
Servings: 32 pieces
Course: Dessert
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

  • 354 ml sweetened condensed milk 1 can, 12 oz
  • 2 tbsp salted butter
  • 2¾ cups white chocolate chips
  • 1 cup sugar cookie mix
  • ⅓ cup nonpareils reserve 2–3 tsp for topping

Method
 

  1. Fill a small saucepan with about an inch of water and bring to a gentle simmer. Set a heatproof bowl on top, making sure it doesn't touch the water.
    Add the sweetened condensed milk, butter, and white chocolate chips to the bowl. Stir occasionally until fully melted and smooth, about 5 minutes.
  2. Fill a small saucepan with about an inch of water and bring to a gentle simmer. Set a heatproof bowl on top, making sure it doesn't touch the water.
  3. Add the sweetened condensed milk, butter, and white chocolate chips to the bowl. Stir occasionally until fully melted and smooth, about 5 minutes.
  4. Remove from heat. Stir in the sugar cookie mix and most of the nonpareils quickly, just until combined. Do not overmix.
  5. Line a 9×5-inch loaf pan with parchment paper. Pour in the fudge and spread evenly. Top with reserved nonpareils.
  6. Refrigerate for at least 3 hours until fully firm.
  7. Lift out by the parchment overhang, place on a cutting board, and slice into 1-inch squares with a warm, dry knife.

Notes

  • Keep the heat low when melting — white chocolate scorches easily.
  • Stir the sprinkles in quickly and stop as soon as they're incorporated to prevent color bleeding.
  • Store in an airtight container in the fridge for up to 2 weeks, or freeze for up to 3 months.