Line a 9×9 baking dish with parchment paper and a thin layer of non-stick spray and set aside. The parchment paper and non-stick spray will help you remove the fudge easily once it has set.
Next, heat the sweetened condensed milk over medium heat in a large pot. Once hot, stir in the white chocolate chips, sugar cookie mix, and butter.
Continue to heat, stirring frequently, until the mixture is melted and smooth.
Once the mixture is smooth, stir in some sprinkles.
Finally, pour the fudge mixture into your prepared baking dish and then top with lots more sprinkles.
Place in the refrigerator and allow to set overnight, or until firm (at least 2 hours). Slice and serve.
Don’t miss my Sugar Cookie Christmas Fudge Story as well!
Storage
Store your Christmas fudge in an airtight container at room temperature for up to 1 week.
Or for longer storage place in an airtight container or baggie and refrigerate for up to 3 weeks.
I hope that your family enjoys this sweet holiday treat and has a very Merry Christmas!
Easy-to-make, 5-Ingredient, Sugar cookie Christmas fudge is a combo of two of my favorite treats: Christmas sugar cookies and fudge.
Ingredients
114 ounce can sweetened condensed milk
2 ½cupswhite chocolate chips
1 ¼cupsugar cookie mixI recommend heat-treating as per note below
2Tablespoonsbutter
christmas sprinklesor sprinkles of your choice
Instructions
Prepare a 9×9 baking dish with parchment paper and a thin layer of non-stick spray. Set aside.
Add sweetened condensed milk to a large pot and heat over medium heat, stirring often. Once hot, stir in the white chocolate chips, sugar cookie mix, and butter. Continue stirring until melted and smooth. Remove from heat.
Stir in a generous amount of Christmas sprinkles.
Pour fudge mixture into the prepared dish and top with more sprinkles.
Place in refrigerator and allow to set overnight, or until firm (at least 2 hours).Slice into bite-size pieces and serve.
Notes
How to heat-treat cookie mix: Sugar cookie mix contains raw flour which should be "heat-treated" by heating it to 165°F to kill any potentially harmful bacteria. You can do this easily in the microwave or oven. Simply place the mix in a large microwave-safe bowl and microwave in 30-second increments, stirring between each, until the temperature of the mix reaches 165°F on an instant-read thermometer. It shouldn’t take longer than 2 minutes in total. Or to heat-treat the mix in the oven, spread it onto a baking sheet and toast the mix at 350°F for 5 minutes, or until it reaches 165°F.
Storage: Store in an airtight container at room temperature for up to 1 week. For longer storage keep in the fridge for up to 3 weeks.
Note: The recipe was updated in 2021 to include butter, which was not in the original ingredient list. This makes the recipe 5 ingredients, rather than the 4 ingredients it used to be. If you came here from a pin or post that said it has 4 ingredients, this is why.
You have to control two temperatures to make successful fudge: the cooking temperature AND the temperature at which the mixture cools before stirring to make it crystallize. Confectionery experiments have shown that the ideal cooking temperature for fudge is around 114 to 115 °C (237 to 239 °F).
The main reason is that your Fudge has not reached the optimum temperature. If your mixture only reaches 110 or 112 degrees Celsius it will always be soft. That's why we recommend investing in a sugar thermometer. Another reason your Fudge is not setting is that the ratio of liquid to sugar is too high.
After letting the fudge cool, it's time to beat it. It is important to stir constantly with a wooden spoon until the mixture starts to thicken and its surface starts to look dull or matte. Now is the time to stop beating and pour the fudge into a mould.
You know it's ready when a small amount of the mixture dropped into a glass of cold water sets into a soft ball that you can lift out with a teaspoon and pinch between your fingers. Turn off the heat and keep stirring for 5 minutes or until the mix starts to thicken a little.
To avoid this issue, swirl the pan instead of stirring it with a spoon. You can use a wet pastry brush to wipe down any sugar that sticks to the sides of the pot.
OPTION 3) Sieve together some powdered sugar and cocoa powder, and gradually work this into your unset fudge until it reaches the consistency of dough, then roll out and cut into squares, or shape into balls and then roll in powdered sugar (roll the balls in icing sugar, not yourself).
Good use of failed fudge: fudge that is too hard, too soft, too runny, too sugary, too chewy, etc. Proportions are as follows: for every 2 cups (roughly 1 pound yield) of any failed fudge that is not runny, you'll need 1 egg, ½ cup all-purpose flour, and ½ cup milk.If fudge is soupy, halve the milk (to ¼ cup).
If your fudge doesn't firm up after a few hours, you either have too high an amount of liquid to sugar, or your mixture hasn't reached the soft-ball stage. Using a candy thermometer can help home cooks avoid this problem.
According to most recipes, the ingredients of fudge are cooked to what is termed in kitchen parlance the soft ball stage, that point between 234 and 240 °F (112 and 115 °C) at which a small ball of the candy dropped in ice water neither disintegrates nor flattens when picked up with the fingers.
Another key part of a successful fudge texture is when you stir the mixture. Stirring the sugar and milk during the initial stages of cooking allows the sugar to dissolve. However, once the mixture comes to a boil, it's time to put the spoon down.
While you ultimately want crystals to form, it's important that they don't form too early. The key to successful, nongrainy fudge is in the cooling, not the cooking.
Candy that isn't cooked long enough will end up too soft; overcooking makes fudge crumbly or hard. High-quality fudge has many small crystals. If the process of crystallization begins too early, fewer crystals form and they become much larger.
You can also test for soft ball stage by using a glass of cold water. When the fudge has boiled for about 10 minutes start to test by dropping a little of the mixture into a glass of cold water. If the mixture forms a thread as it sinks into the water then it needs cooking for a little longer.
If the temperature is too low, the fudge will be too soft and sticky, and if it's too high, it will turn into a hard, crumbly mess. The ideal temperature to cook fudge is between 232-234 degrees F (111-112 degrees C).
Another key part of a successful fudge texture is when you stir the mixture. Stirring the sugar and milk during the initial stages of cooking allows the sugar to dissolve. However, once the mixture comes to a boil, it's time to put the spoon down.
Tiny microcrystals in fudge are what give it its firm texture. The crystals are small enough, however, that they don't feel grainy on your tongue, but smooth. While you ultimately want crystals to form, it's important that they don't form too early.
Cream of tartar is used in caramel sauces and fudge to help prevent the sugar from crystallizing while cooking. It also prevents cooling sugars from forming brittle crystals, this is why it's the secret ingredient in snickerdoodles!
The most common reason for graininess is because you began beating or stirring it while the fudge was still cooling. It's best to wait until it's cooled to somewhere around 110 to 113 degrees to begin stirring.
Introduction: My name is Nathanael Baumbach, I am a fantastic, nice, victorious, brave, healthy, cute, glorious person who loves writing and wants to share my knowledge and understanding with you.
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