Sugar Cookie Fudge Recipe

5 from 5 votes

Made with simple ingredients, this sugar cookie fudge recipe can be customized to any holiday or event, and freezes well for longer storage!

Prep Time5

Cook Time15

Chill Time2

Total Time2 20

Course: Dessert

Cuisine: American

Keyword: easy fudge recipe, homemade fudge, no bake dessert

Servings: servings

Calories: 149kcal

12 Tbsp unsalted butter sliced into 1 Tbsp pieces
1 cup sugar cookie mix sifted or whisked very thoroughly **see chef tips section**
3/4 cup evaporated milk
3 cups granulated sugar
11 oz bag white chocolate chips
7 oz container marshmallow creme
1/2 - 1 tsp vanilla extract or vanilla bean paste adjust this per your tastes
3 Tbsp nonpareil sprinkles in any color or color mix you'd like

Line a 9x13" baking pan with parchment paper, leaving overhang on the sides (for easy fudge removal). Alternately, you can use a rimmed 9x13" size baking sheet, but still line it with parchment.
Have the white chocolate chips and marshmallow creme opened and ready to go, as once you need them, you don't want to waste time.

To a large saucepan, I recommend at least a 3 quart size, add the unsalted butter and melt over LOW heat.
Once melted, add the sifted sugar cookie mix and whisk until completely mixed into and blended with the butter.

Increase the heat to MED, and pour in the evaporated milk, whisking constantly as you pour.
Once hot, add the sugar and continue to whisk/stir, keeping the heat at MED, for about 5-7 minutes, or until the mixture comes to a rolling boil.
** a rolling boil is when the mixture is boiling vigorously and has an almost churning motion in the saucepan.
** if using a candy thermometer, continue heating and stirring until it reaches 234°F.
It's important not to overcook the milk/sugar mixture, or it can get too hard to make fudge with. Once it reaches that rolling boil (or 234°F on a candy thermometer), you're good to move on to the next step.

Remove from the heat, and stir in the white chocolate chips. Stir until the chocolate has melted.
Stir in marshmallow creme and vanilla extract. Continue stirring until all ingredients are melted together.

Pour mixture into prepared baking pan, then sprinkle with the nonpareil sprinkles. Let cool for about 15 minutes or so at room temperature.
Cover pan and refrigerate for at least 2 hours, or overnight.

Once fudge has completely set and is hardened, slice into small squares (or desired shapes), and serve chilled.

Spread sifted cookie mix on a baking sheet and bake at 350°F for about 5 minutes.
You can also microwave the cookie mix for 1 minute 20 seconds, stirring in 15-20 second intervals.

This recipes makes approximately 40-48 small squares of fudge, but you can divide the 9x13" pan into as many or as little servings as you'd like.
This recipe is tested with the Betty Crocker brand of bagged sugar cookie mix (https://www.bettycrocker.com/products/cookiemix/sugar)
Sifting the sugar cookie mix is important, otherwise you won't have a smooth texture to your fudge.
Fudge should be served chilled and stored in the refrigerator. If stored or served at room temperature it can get pretty sticky.

This method is different, and the flavor is a little as well. This version uses more white chocolate to add some stability.

Prepare 9x13" baking pan as directed in the recipe above.
Heat sweetened condensed milk until hot but not boiling (this can be done in a saucepan or in the microwave).
Once hot, add sugar cookie mix, stirring until combined.
Then stir in white chocolate chips, vanilla, and butter. Mixture will be thick.
Transfer to prepared 9x13" pan, then top with sprinkles.
Cover and chill for at least 2 hours, or overnight.