Sugar Cookie Fudge is a creamy fudge made with sugar cookie melts, white chocolate and mini sugar cookies…all topped with sprinkles.
I cried when I made this Sugar Cookie Fudge.
Most people don’t cry when making fudge (well, actually I think I used to when I always messed it up).
For long time readers you can probably guess why I was crying while making this fudge.
Crazy Cocker Spaniel.
Sugar Cookies were her favorite of all time and so that meant this time of year was her favorite.
It’s my first time at Christmas without her in 15 years.
I honestly think it’s why I’m making so much fudge, it’s my distraction.
Like so much fudge.
I have three more flavors waiting to share with you and I will probably go make some more tonight.
Buy stock in marshmallow crème…for real.
My husband comes home to new fudge pretty much every day…no one is actually complaining yet…especially since it’s a different flavor each time.
My one cookbook author friend says I will have enough to have my own cookbook at this point. 🙂
This flavor was inspired by my sugar cookie loving dog.
I realized that I had not made sugar cookies yet, and I always do.
So when making the dough I realized I should make little mini sugar cookies covered in sprinkles to go on the fudge.
You don’t need to do that but I really think it makes them extra special…just like my pup was.
I used half white and half of the sugar cookie melts as they do get a little sweet and I didn’t want the type of fudge that makes your teeth hurt when you eat it. 🙂
Luckily the half and half mix did the trick.
If you are missing a loved one this time of year I suggest you throw yourself into fudge making…it’s working for me and my husband’s co-workers for that matter. 😀
Keys to Successful Fudge:
Have a thermometer.
I don’t like the old fashioned ones that you clip to the side.
Those never work for me.
I like digital and use this one.
Use Baker’s sugar.
Also known as caster or superfine sugar.
I don’t always follow my own rule because I don’t always have it on hand but it makes for a less gritty fudge.
Use good butter. Preferably European.
They higher the butterfat content the better.
Cheaper butter often has too much water in it and will cause your fudge to separate.
Same goes for your chocolate.
The cheaper the chocolate the more likely it is to separate.
If using chips I tend to use Guittard.
And when making extra special fudge I used TCHO.
P.S. It’s a great day to buy my cookbook Holy Sweet!
Want More Fudge Recipes?
- 2 cups granulated sugar (I used Imperial)
- 4 oz. unsalted butter (I used Plugra)
- 3/4 cup heavy cream
- 1 cup white chocolate chips
- 1 cup Sugar Cookie Candy Melts (Wilton makes them)
- 1 TBSP powdered sugar cookie mix
- 7-ounce jar marshmallow crème
- Sprinkles for garnish
- Mini Sugar cookies for garnish
- Line an 8×8 inch pan with parchment with an overhang so you can lift the fudge out later and coat with baking spray.
- Combine sugar, butter, and heavy cream into a large heavy-bottomed saucepan and bring to a boil over medium heat.
- Once boiling, attach a candy thermometer (if you have a digital most you cannot attach to the side…just keep reading it every 30 seconds with an instant read) and reduce the heat to a hair above medium low and cook for 7-10 minutes until your thermometer reads 234°F (soft-ball stage), stirring constantly.
- Once you reach 234F remove from heat and add the white chocolate chips and candy melts, stirring vigorously with a wooden spoon until all has melted and the mixture is smooth.
- Add the cake mix and marshmallow crème and mix until well blended.
- Pour into prepared pan.
- If using sprinkles, then do your best to distribute them evenly. If using mini cookies try to do 4-5 in a row (making sure each piece of fudge will get one)
- Let cool to room temperature. Then lift out of the pan and onto a cutting board. Cut into whatever amount you want. I think I got about 20 pieces.