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The Mesmerizing Christmas Cookie Fudge Delight
Last December, I discovered this enchanting mix in my kitchen. This Christmas Cookie Fudge combines the best parts of sweet sugar cookies with smooth fudge in every amazing mouthful. I add festive sprinkles on top and watch it vanish at all our holiday parties. No one in my family can resist it.
Why This Fudge Stands Out
Being a mom who loves to bake, I'm thrilled how fast this fudge comes together. The white chocolate foundation tastes incredibly rich and the sugar cookie flavor reminds me of happy times as a kid. My children love it so much, and grown-ups always want to know how to make it. Sometimes I'll make it for other celebrations by changing the sprinkles.
What You'll Need
- White Chocolate Chips: 2 cups; creates a smooth foundation for your fudge.
- Sugar Cookie Mix: 1 packet (Betty Crocker works best); makes things quicker while giving that real cookie taste.
- Unsalted Butter: ½ cup; lets you manage how salty your fudge turns out.
- Sweetened Condensed Milk: 1 can (14 oz); gives that smooth texture and sweet taste.
- Vanilla Extract: 1 tsp; boosts all the flavors together.
- Holiday Sprinkles: ¾ cup; split between mixing and decorating. Pick red, green, and white ones for a Christmas look.
Making The Magic Happen
- Get Your Pan Ready
- Put parchment paper in a 9x9 inch square baking pan and give it a light spray with nonstick cooking spray.
- Mix And Melt
- In a medium pot, throw in white chocolate chips, sugar cookie mix, and sweetened condensed milk. Cook on medium-high, keep stirring until everything melts and looks smooth.
- Mix In The Extras
- Take the pot off the heat and mix in your vanilla extract and ½ cup of those holiday sprinkles.
- Put It All Together
- Pour everything into your ready pan, spread it out evenly. Scatter the leftover ¼ cup of holiday sprinkles on top for a pretty look.
- Cool It Down
- Put your fudge in the fridge for at least 1 hour until it's completely firm. Cut into squares and enjoy.
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My Proven Fudge Success Tips
Through many years making fudge, I've found that setting up everything before you start really matters. I always put parchment in my pan first and have all my stuff measured out. Don't rush the cooling time either. I usually stick mine in the fridge overnight to get those clean, pretty cuts.
Customize Your Creation
My little girl's birthday party got me thinking about trying this fudge with different colored sprinkles. Now I whip up Halloween versions with orange and black, Easter ones with soft pastels, and birthday treats with rainbow sprinkles. The basic recipe doesn't change but it looks totally different. It's become my favorite treat to bring to any party.
Frequently Asked Questions
- → How long will this fudge keep?
Stored in the fridge in an airtight container, it can last up to 14 days. Lay wax paper between layers to avoid sticking.
- → Is freezing fudge possible?
Absolutely, it freezes well for as long as 3 months. Wrap it snugly in plastic wrap, add foil, and let it thaw overnight in the fridge when needed.
- → What if I don't have holiday sprinkles?
No problem! Use any sprinkles that fit your celebration theme or try crushed cookies as a fun substitute.
- → What causes a gritty texture in fudge?
Overheating or too much stirring can create graininess. Heat carefully and stir just enough to melt everything for silky results.
- → Can I use a different cookie mix?
Sure! Swap in other flavors like snickerdoodle or chocolate chip as long as you use the same measurement as directed.