Valentine’s Day Sugar Cookie Fudge
This Valentine’s Day Sugar Cookie Fudge blends the nostalgic sweetness of sugar cookies with the creamy richness of classic fudge. With festive sprinkles and a no-bake method, it’s a fun, colorful treat perfect for gifting or sharing during special occasions.
Equipment
- Double Boiler
- Mixing Bowls
- Spatula
- 9×9 inch Baking Dish
- Parchment Paper
- Microwave (optional for melting almond bark)
Ingredients
Main Ingredients
- 3 cups white chocolate chips
- 1 cup sugar cookie mix store-bought or homemade
- 1 can sweetened condensed milk 14 ounces
- 1 tbsp unsalted butter
- 1 tsp pure vanilla extract
- ½ cup holiday sprinkles divided
Topping
- 3 oz almond bark or extra white chocolate for drizzling
Instructions
- Gather all ingredients and measure them before starting to streamline the process.
- In a double boiler over medium heat, combine white chocolate chips, sugar cookie mix, sweetened condensed milk, and butter. Stir continuously until melted and smooth (about 5–7 minutes).
- Once melted, stir in the vanilla extract and half of the sprinkles until evenly incorporated.
- Line a 9×9-inch baking dish with parchment paper and lightly coat with cooking spray for easy removal.
- Pour the fudge mixture into the prepared dish, smoothing the surface evenly with a spatula.
- Press the remaining sprinkles gently into the top of the fudge for decoration.
- Refrigerate for 2–3 hours or until the fudge is firm enough to cut cleanly.
- Once chilled, lift the fudge out of the dish using the parchment paper and cut into squares or rectangles.
- Melt almond bark or extra white chocolate and drizzle over the fudge for a decorative finish.
Notes
Store the fudge in an airtight container lined with parchment paper to prevent sticking. Keep refrigerated for up to 2 weeks or freeze for up to 3 months. For a festive twist, experiment with flavored extracts like mint or almond and customize sprinkles for any holiday or occasion.