Sugar Cookie Fudge
Servings: 24 servings
Calories: 202kcal
Ingredients
- 14 ounces sweetened condensed milk
- 1 ¼ cups sugar cookie mix (such as Betty Crocker)
- 2 cups white chocolate chips (12-ounce package)
- 2 Tablespoons unsalted butter
- ½ teaspoon vanilla extract
- 6 Tablespoons Christmas sprinkles divided
Instructions
- Prepare an 8x8-inch pan by lining with parchment paper then spraying with a nonstick cooking spray.
- Place a medium saucepan on the stove over low heat. Pour in condensed milk and heat until hot but not boiling.
- Add sugar cookie mix and stir well. Once mixed, add chocolate chips, butter, and extract.
- Stir constantly until the mixture is melted and smooth.
- Remove from heat and stir in 3-4 tablespoons of holiday sprinkles.
- Pour into the prepared pan, smooth the top, and sprinkle the remaining sprinkles over the top. Pat gently to help the sprinkles stick to the fudge.
- Chill in the refrigerator for 2-4 hours. Let it come to room temperature before cutting. Serve at room temperature for the most flavor.
Notes
STORE/FREEZE
Store in an airtight container with parchment paper between layers. Store it in the refrigerator for up to 2 weeks.
Freeze on a parchment paper-lined baking sheet with space between each piece. Freeze until solid. Transfer to a freezer-safe container or plastic freezer bag for up to 3 months. Thaw it in the fridge overnight.
Nutrition
Calories: 202kcal | Carbohydrates: 30g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 2g | Trans Fat: 0.04g | Cholesterol: 11mg | Sodium: 70mg | Potassium: 105mg | Fiber: 0.03g | Sugar: 26g | Vitamin A: 78IU | Vitamin C: 1mg | Calcium: 77mg | Iron: 0.1mg
