This Christmas sugar cookie fudge is creamy, sweet and filled with buttery biscuit flavour. White chocolate and condensed milk create a smooth base, while vanilla, almond extract and sugar-cookie crumbs give the fudge its familiar festive taste.
Red-and-green sprinkles make every square suitable for Christmas parties, cookie boxes and edible gifts. The recipe requires no sweet thermometer and takes only a few minutes to prepare before chilling.
Use baked homemade sugar cookies or crisp shop-bought sugar biscuits without soft fillings.
[Insert Image 1 here: Christmas sugar cookie fudge with festive sprinkles.]
Why You’ll Love This Christmas Fudge
- Rich, creamy texture.
- Sweet sugar-cookie flavour.
- Made with simple ingredients.
- No sweet thermometer required.
- Easy red-and-green decoration.
- Suitable for holiday gifts.
- Can be prepared ahead.
- Easy to cut into party portions.
- No oven required for the fudge.
- Keeps well in the refrigerator.
Ingredients You’ll Need
- 3 cups white chocolate chips or finely chopped white chocolate.
- 1 can sweetened condensed milk, approximately 14 ounces.
- 2 tablespoons unsalted butter.
- 1 teaspoon pure vanilla extract.
- ¼ teaspoon almond extract.
- ½ cup finely crushed sugar cookies.
- ¼ cup red-and-green jimmies, divided.
- Pinch of salt.
Ingredient Notes
White chocolate: Choose good-quality white chocolate containing cocoa butter for smoother melting.
Sweetened condensed milk: Use condensed milk, not evaporated milk. The two products cannot be substituted directly.
Sugar cookies: Crisp cookies are easiest to crush and distribute through the fudge.
Almond extract: A small amount gives the fudge a classic bakery-style sugar-cookie flavour.
Sprinkles: Use jimmies rather than nonpareils when possible because nonpareils may release colour into the mixture.
How to Make Sugar Cookie Fudge
Step 1: Prepare the Tin
Line an 8 × 8-inch square tin with parchment paper.
Leave an overhang on two sides to make the fudge easy to lift.
Step 2: Crush the Cookies
Place the sugar cookies inside a sealed bag or food processor.
Crush them into fine crumbs, leaving several slightly larger pieces for texture.
Step 3: Combine the Fudge Ingredients
Place the white chocolate, condensed milk, butter and salt in a heavy-bottomed saucepan.
Heat over low heat, stirring continuously.
Step 4: Melt Until Smooth
Continue stirring until the chocolate has almost completely melted.
Remove the saucepan from the heat and stir until smooth.
Avoid overheating white chocolate because it can become thick or grainy.
Step 5: Add the Flavourings
Stir in the vanilla and almond extract.
Fold in the crushed sugar cookies and approximately half the sprinkles.
Step 6: Fill the Tin
Transfer the fudge mixture immediately to the prepared tin.
Spread it into an even layer with an offset spatula.
Step 7: Decorate the Surface
Scatter the remaining red-and-green sprinkles over the fudge.
Press them down very gently so they adhere.
Step 8: Refrigerate
Cover the tin and refrigerate for at least four hours, or until completely firm.
Step 9: Cut the Fudge
Lift the fudge onto a chopping board using the parchment.
Cut it into 25 small squares with a large sharp knife.
Wipe the knife between cuts for tidy edges.
Tips for Smooth Christmas Fudge
Use Low Heat
White chocolate burns easily. Melt it slowly while stirring.
Keep Equipment Dry
Water can cause melted chocolate to seize.
Use the Correct Milk
Evaporated milk is thinner than condensed milk and will not produce the same result.
Work Quickly
The fudge begins thickening soon after leaving the heat.
Use Jimmies
Small rod-shaped sprinkles are less likely to bleed into the warm chocolate.
Chill Before Cutting
The fudge must be completely firm for clean squares.
Common Problems and Solutions
Why Is My Fudge Too Soft?
The ingredient ratio may be incorrect, the chocolate may be unsuitable or the fudge may require more chilling time.
Why Is It Grainy?
The white chocolate may have been overheated or exposed to moisture.
Why Did My Sprinkles Bleed?
The fudge mixture may have been too hot, or nonpareil sprinkles may have been used.
Why Does the Fudge Stick to the Knife?
Chill it thoroughly and clean the blade after each cut.
Easy Recipe Variations
Peppermint Sugar Cookie Fudge
Replace the almond extract with peppermint extract and add crushed candy canes.
Birthday Cake Fudge
Use rainbow sprinkles instead of Christmas colours.
Gingerbread Cookie Fudge
Use crushed gingerbread biscuits and add cinnamon.
Oreo Christmas Fudge
Replace the sugar cookies with crushed sandwich biscuits.
Cranberry Pistachio Fudge
Add dried cranberries and chopped pistachios.
Chocolate Sugar Cookie Fudge
Use semisweet chocolate and omit the almond extract.
How to Package Fudge as a Gift
Place each square inside a small paper sweet case.
Arrange the pieces inside:
- Christmas tins.
- Parchment-lined gift boxes.
- Glass jars.
- Food-safe treat bags.
- Holiday hampers.
Include an ingredient and allergen label when sharing homemade food.
How to Store Sugar Cookie Fudge
Store the fudge in an airtight container in the refrigerator for up to two weeks.
Place parchment paper between the layers.
Allow it to stand at room temperature for several minutes before serving for a softer texture.
Can You Freeze Sugar Cookie Fudge?
Yes. Wrap the complete slab or individual pieces securely.
Freeze in an airtight container for up to three months.
Thaw inside the closed container in the refrigerator to reduce condensation.
Frequently Asked Questions
Can I use white chocolate chips?
Yes, although finely chopped chocolate bars may melt more smoothly.
Can I use evaporated milk?
No. Use sweetened condensed milk for the required consistency.
Do I need a sweet thermometer?
No. This recipe relies on melted chocolate rather than boiled sugar syrup.
Can I omit the almond extract?
Yes. Add extra vanilla or another suitable flavouring.
How many pieces does the recipe make?
It makes approximately 25 small squares.
More Easy Christmas Sweets
Add internal links to:
- Easy Peppermint Bark.
- Easy Christmas Crack.
- Christmas Tree Brownies.
- Christmas M&M Cookie Bars.
- Easy Chocolate Fudge.
- Buttery Snowball Cookies.
Sugar Cookie Fudge Recipe Card
Preparation time: 15 minutes
Cooking time: 5–8 minutes
Chilling time: At least 4 hours
Total time: Approximately 4 hours 25 minutes
Yield: Approximately 25 pieces
Course: Dessert or Sweet
Cuisine: American
Method: Stovetop and Chilling
Ingredients
- 3 cups white chocolate chips.
- 1 can sweetened condensed milk.
- 2 tablespoons unsalted butter.
- 1 teaspoon vanilla.
- ¼ teaspoon almond extract.
- ½ cup crushed sugar cookies.
- ¼ cup red-and-green jimmies.
- Pinch of salt.
Instructions
- Line an 8 × 8-inch tin with parchment.
- Crush the sugar cookies.
- Combine the white chocolate, condensed milk, butter and salt.
- Heat over low heat while stirring.
- Remove from the heat when almost melted.
- Stir until completely smooth.
- Add the vanilla and almond extract.
- Fold in the cookie crumbs and half the sprinkles.
- Spread the mixture inside the prepared tin.
- Add the remaining sprinkles.
- Refrigerate for at least four hours.
- Lift the firm fudge from the tin.
- Cut it into approximately 25 squares.
Recipe Notes
- Use sweetened condensed milk rather than evaporated milk.
- Melt the white chocolate over low heat.
- Keep the equipment dry.
- Use jimmies to reduce colour bleeding.
- Test the recipe with the selected chocolate before publishing.