Sugar Cookie Fudge

• servings: 36 servings
• active time: 5 minutes
• total time: 4 hours 20 minutes

Ingredients

1 ½ cups pre-packaged sugar cookie mix, (we used a 17.5 ounce Betty Crocker brand., you will have leftover mix)

14 ounces sweetened condensed milk, (we used Great Value brand, 396g)

2 tablespoons salted butter, (softened)

1 teaspoon pure vanilla extract

¼ teaspoon almond extract

2 ½ cups white chocolate chips, (We used Nestle brand)

3 tablespoons red, green and white nonpareil holiday sprinkles, (for toppings)

Directions

Add the sugar cookie mix to a microwave-safe bowl. Heat on ½ power in 30-second intervals, stirring after each interval, for 1 minute 30 seconds. It is important to heat treat any dry ingredients that contain raw flour to kill any pathogens that the manufacturing process may miss. Be sure to allow the sugar cookie mix to completely cool. (You may need to sift the mix before adding it to the fudge to eliminate any lumps.)

Line an 8x8 baking dish with parchment paper, leaving an overhang to help lift the finished fudge out of the pan for slicing. (You can use small binder clips to fasten the top edge of the parchment paper to the baking dish. That will help ensure the parchment paper does not fold over on top of the fudge and stick to the top) Lightly spray the parchment paper with nonstick cooking spray.

Next, add the sweetened condensed milk to a 2-3 quart heavy-bottomed saucepan over medium-low heat. Stir to ensure the sweetened condensed milk heats through evenly and does not scorch. (2-3 minutes)

Once the sweetened condensed milk is heated, add the butter, vanilla, and almond extract. Continue stirring constantly until the butter is completely melted. (1½-2 minutes)

Stir in the white chocolate chips, stirring constantly until the white chocolate chips are completely melted and the mixture is smooth. (2-3 minutes) Remove the pan from the heat.

Stir in the heated treated sugar cookie mix. Keep stirring until the mix is completely incorporated and no visible lumps remain.

Sprinkle the 3 tablespoons of holiday sprinkles over the top of the fudge. (You can use a small piece of wax paper to gently press the top layer of sprinkles into the top of the fudge) Loosely cover the fudge with parchment paper and chill in the refrigerator for 4 hours, or until the fudge is firmly set.

Once the fudge is set, remove the binder clips and use the parchment paper overhang to remove the fudge from the pan.

Carefully use a sharp kitchen knife to cut the fudge into 6 slices x 6 slices. Store any leftovers in an airtight container in the refrigerator for up to 2 weeks. To help keep the fudge from sticking together, layer wax paper between the layers of fudge.

Nutrition

• Calories: 151 kcal
• Total Fat: 6 g
• Saturated Fat: 3 g
• Unsaturated Fat: 2.2 g
• Trans Fat: 0.03 g
• Cholesterol: 8 mg
• Sodium: 58 mg
• Total Carbohydrate: 22 g
• Dietary Fiber: 0.03 g
• Total Sugars: 19 g
• Protein: 2 g