You have to try this pink sugar cookie fudge which is a delicious sugar cookie-flavored fudge that is pink in color and drizzled with melted chocolate and festive sprinkles.
Perfect for the holiday season when you want a simple Valentine’s Day treat to gift to co-workers school parties, or a loved one. This is a creamy fudge that is loaded with sweet sugar cookie flavor in each decadent bite.
My delicious sugar cookie fudge is fun for Valentine’s Day, birthday parties, or the occasional sweet tooth craving. This delicious fudge can be made all year round in my opinion. Just change up the type of sprinkles you add to the top to fit the time of year.
This is a quick overview of the ingredients that you will need to make this recipe. You can find the full list in the recipe card at the bottom of the post.
- white chocolate chips – You can use any brand of white chocolate. I do find that for homemade fudge it is important to use quality chocolate as it is a stand-out flavor in the recipe.
- sugar cookie mix – This is a dry mix you find in the baking aisle at the store. You heat treat the raw flour so it makes it safe to consume in this sugar cookie holiday fudge recipe.
- sweetened condensed milk – The sweetened condensed milk is thick and sweet, and will take your fudge to a whole new level of decadency. Do not confuse it with evaporated milk.
- unsalted butter – Reach for real butter for this dessert. You will find the butter helps create the perfect texture to the fudge but also adds flavor and I find margarine just does not work.
- vanilla extract – A little bit of vanilla extract will transform the flavor of the fudge. It takes the cookie dough fudge to an even sweeter treat.
- Valentine’s sprinkles – These are of course optional, as they offer festive colors. Feel free to pick your favorite sprinkles to add on top, for any special occasion you are making this festive fudge recipe for.
- white chocolate or almond bark – You can use almond bark, candy melts, or a white chocolate bar. I find for the best creamy white chocolate fudge topping candy melts or almond bark work great as it sets up firmly.
This is a quick overview of the instructions to make this recipe. You can find the full steps in the recipe card.
Melt the white chocolate chips, sugar cookie mix, butter, and sweetened condensed milk in a double boiler over low heat for 3-4 minutes or until smooth.
Remove from the heat and add in the vanilla extract and half the sprinkles. Then stir until combined. Pour the fudge mixture into a parchment-lined baking sheet and top with the remaining sprinkles. Then chill in the fridge for 2-3 hours.
Once the fudge is set, place the white chocolate or almond bark in a microwave-safe bowl and melt in the microwave in 30-second intervals until smooth. Add to a ziploc bag.
Cut the fudge into pieces, and then drizzle the melted white chocolate over the top of the fudge. Allow the chocolate to harden before serving.
Hint: If you don’t have a double boiler, you can make one by filling a large pot with water, and placing a glass or metal mixing bowl on top. Make sure the bowl doesn’t touch the water.
If you are looking for different ways to change up this dessert, let me share a few of our favorite ways to alter the easy fudge recipe.
- Christmas – feel free to make this into a Christmas cookie fudge recipe by using festive holiday sprinkles. This will make it fun for cookie exchanges, gifting in a tin with other treats, and more.
- Flavor Extracts – instead of vanilla extract consider doing strawberry, almond extract, orange, etc. You can change up the flavor of the extract to transform the cookie fudge even more.
- Themes – go a step further and do a birthday party, baby shower, wedding shower, or other themed looks. Just alter the colors with food coloring, change up sprinkles, or even the colors of chocolate you drizzle on top. Get creative and create a great edible gift for any occasion you have coming up.
See my red velvet fudge which is a two-layer fudge. It offers a gorgeous presentation value and is bursting with sweet flavor.
I find that an 8×8 square pan works great for this recipe. Just make sure to use a prepared pan, by lining it with parchment paper or wax paper. This will help ensure you can remove the fudge, and then slice nice and evenly. Aluminum foil works as well, you just have to watch the foil tearing when you slice into it.
Also, if you own a double boiler that works great for melting the chocolate low and slow, for that perfect tempering you will want. And if you use a large chocolate bar grab a sharp knife to roughly chop before you add it into the boiler so it melts the chocolate down better.
Store your fudge at room temperature in an airtight container. The fudge will last around a week when stored properly. If you want you can also place it in the fridge for a few extra days, and it preserves the fudge a bit longer.
Or go the extra step and wrap your fudge in plastic wrap and then place it in a freezer bag or freezer container. Freeze the fudge for 2-3 months. Then when you want some remove from the freezer and eat frozen, or thaw on the counter for a bit. This is one of our favorite treats to pull right out of the freezer an eat frozen! It is so good!
Wendy’s Test Kitchen Tips
Melt your white chocolate gently, or you run the risk of scorching the chocolate and it tastes burnt.
Another thing I do recommend is that you work quickly, as fudge does set up kind of fast. So make sure to have all your ingredients out and ready to grab and mix.
Don’t skip on refrigerating the fudge to allow it to set up. This is going to ensure you get a nice firm fudge that holds the shape when you go to slice and serve it.
For this recipe, you need to use sweetened condensed milk, as regular milk or even evaporated milk will not allow the fudge to have the proper texture. So, unfortunately, it must be condensed milk.
Allow the fudge to fully set up before you attempt to slice. Then you will use a sharp knife and run clean lines down the fudge. After each cut, wipe the blade with a towel to remove any fudge buildup. This will help create clean lines.
Yes. Instead of a square 8×8 pan, you can use a 9×13 pan to double the recipe. Just follow the same steps, but just make it in a larger batch form.
Looking for other recipes like this? Try these:
These are my favorite dishes to serve with this sugar cookie fudge:
Pink Sugar Cookie Fudge
- medium saucepan
- large metal or glass mixing bowl
- double boiler – optional
- 8×8 baking dish
- Parchment Paper
- small microwave safe bowl
- piping bag or storage bag
- 3 cups white chocolate chips
- 1 cup sugar cookie mix any brand
- 14 ounces sweetened condensed milk
- 1 tablespoon unsalted butter
- 1 teaspoon vanilla extract
- ½ cup of any valentines sprinkles
- 3 ounces white chocolate or almond bark
- In a medium sauce pan pour about 2 cups water in the pan, add a glass or metal bowl on top of the pan, making sure the bowl is not touching the water. Heat the water to boiling then turn it down to low, combine the white chocolate chips, sugar cookie mix, sweetened condensed milk and butter and stir constantly until completely melted together, about 3-4 minutes.
- Once everything is smooth, stir for another 2 minutes just to make sure everything is melted together. Turn off heat and add in the vanilla and half the sprinkles and stir. the sprinkles give it a pretty color since they melt.
- Line a 8×8 baking dish with parchment paper and spray with nonstick cooking spray. Pour the fudge into the lined baking dish and smooth it out, i lightly tapped the bottom of the dish on the counter to spread it all around.
- Sprinkle the rest of the sprinkles on top and lightly pat them to make sure they stick to the fudge. Place in the refrigerator for 2-3 hours or until the fudge is hard.
- Once it’s hard lift the parchment paper out and place on the counter, cut the fudge and spread them out on the parchment paper.
- In a microwave safe bowl, place the white chocolate or almond bark in the bowl and microwave for 30 seconds and stir each time until melted.
- Transfer the melted chocolate into a small zip lock bag and cut a very small piece off the tip of the bag. Drizzle over the fudge however you’d like. Let the chocolate cook and enjoy!