Christmas Cookie Fudge
This rich Christmas Cookie Fudge brings sugar cookie flavor to creamy, decadent white chocolate fudge.
Servings: 25
Calories: 178kcal
Ingredients
- 2 ½ cups white chocolate chips (15 ounces)
- 14 ounces sweetened condensed milk
- ⅓ cup flour (1.4 ounces)
- ⅓ cup sugar (2.6 ounces)
- 2 tablespoons butter
- 1 teaspoon vanilla extract
- 1 teaspoon kosher salt
- 3 tablespoons Christmas sprinkles divided
Instructions
- Line an 8x8-inch pan with parchment paper so that the parchment goes up around two sides of the pan. Spray parchment with cooking spray.
- Put all of the ingredients except the sprinkles into a medium nonstick saucepan.
- Turn the heat to medium low, and stir until smooth and creamy.
- Continue to cook, stirring frequently, until mixture reaches 160 degrees on a quick-read thermometer. (This will take about 5 minutes.)
- Stir in 2 tablespoons of holiday sprinkles, then pour mixture into the prepared pan.
- Sprinkle with another tablespoon of sprinkles on top.
- Put in the refrigerator to set and chill for at least 2 hours.
- Use a knife to cut the fudge free from the pan on the two sides without parchment, then use the parchment as a sling to remove the fudge entirely.
- Place on a cutting board, and slice into small cubes.
Notes
Storage Tips:
Christmas Cookie Fudge will last for at least 3 weeks in an airtight container at room temperature. Put a sheet of wax paper in between each layer. You can also freeze fudge for up to 3 months, either in a freezer bag or airtight container. Expert Tips:
The reason you need to cook the fudge for several minutes (to a temperature of 160 degrees) is because this recipe contains raw flour. Flour should always be cooked before you consume it (unless you have purchased heat-treated flour). Unfortunately, cooking the fudge just until all the ingredients melt together is not hot enough to cook the flour. For best results with this easy fudge recipe, make sure to prep your pan before you start cooking, as the fudge will thicken up as soon as you take it off the heat. Using a large, sharp knife is the best way to cut this delicious sugar cookie fudge into crisp squares. You can also trim the edges so that each piece is a perfect square (chef’s treat to eat!). Make sure to cut into small squares—a little goes a long way.
Christmas Cookie Fudge will last for at least 3 weeks in an airtight container at room temperature. Put a sheet of wax paper in between each layer. You can also freeze fudge for up to 3 months, either in a freezer bag or airtight container. Expert Tips:
The reason you need to cook the fudge for several minutes (to a temperature of 160 degrees) is because this recipe contains raw flour. Flour should always be cooked before you consume it (unless you have purchased heat-treated flour). Unfortunately, cooking the fudge just until all the ingredients melt together is not hot enough to cook the flour. For best results with this easy fudge recipe, make sure to prep your pan before you start cooking, as the fudge will thicken up as soon as you take it off the heat. Using a large, sharp knife is the best way to cut this delicious sugar cookie fudge into crisp squares. You can also trim the edges so that each piece is a perfect square (chef’s treat to eat!). Make sure to cut into small squares—a little goes a long way.
Nutrition
Calories: 178kcal | Carbohydrates: 24g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.04g | Cholesterol: 12mg | Sodium: 137mg | Potassium: 113mg | Fiber: 0.1g | Sugar: 23g | Vitamin A: 76IU | Vitamin C: 1mg | Calcium: 82mg | Iron: 0.2mg
