Print

Pioneer Woman Sugar Cookie Fudge

Pioneer Woman Sugar Cookie Fudge - recipe card
Print Recipe

A creamy, sweet fudge that captures the essence of sugar cookies in every bite. This rich, buttery confection has a smooth melt-in-your-mouth texture, dotted with colorful sprinkles for a festive finish. Perfect for holiday cookie trays or as a quick, no-bake treat.

Ingredients

Scale
  • 1 1/2 cups granulated sugar
  • 2 tbsp unsalted butter, cut into small pieces
  • 1/2 cup evaporated milk (full-fat)
  • 1 1/2 cups white chocolate chips (high-quality, such as Ghirardelli or Guittard)
  • 1 jar (7 oz) marshmallow creme (about 1 1/2 cups)
  • 1 tsp vanilla extract
  • 1/2 tsp butter extract (or 1 tsp additional vanilla extract if unavailable)
  • 1/8 tsp kosher salt
  • 1/2 cup Christmas or rainbow sprinkles (jimmies style, plus 1 tablespoon for topping)

Instructions

  1. Line an 8-inch square baking dish with parchment paper, leaving a 2-inch overhang on two opposite sides. This will create a sling to lift the fudge out cleanly once set. Lightly butter or spray the parchment with nonstick cooking spray to prevent sticking.
  2. In a medium heavy-bottomed saucepan (about 3-quart), combine the granulated sugar, unsalted butter, and evaporated milk. Set the pan over medium heat and stir gently with a wooden spoon or silicone spatula until the butter melts and the sugar is mostly dissolved.
  3. Bring the mixture to a full rolling boil over medium heat, stirring constantly. Once boiling, continue to boil without stirring for exactly 4 minutes. The mixture will be bubbling vigorously and will thicken slightly. Use a timer for accuracy—undercooking will yield soft fudge, overcooking will make it grainy.
  4. Immediately remove the pan from the heat. Add the white chocolate chips in one go, but do not stir yet. Let the heat from the hot milk mixture melt the chips for about 1 minute. This gentle melt prevents seizing.
  5. Add the marshmallow creme, vanilla extract, butter extract, and kosher salt to the pan. Begin stirring slowly with the wooden spoon, starting at the center and expanding outward. The mixture will be thin at first but will thicken as the marshmallow and chocolate incorporate. Stir until completely smooth, about 30 seconds. Do not overmix, as that can cause the fudge to become grainy.
  6. Pour the 1/2 cup of sprinkles into the warm fudge and fold gently with a silicone spatula using 5 to 6 broad strokes. Overmixing at this point can cause the sprinkles to bleed their color into the white fudge, creating streaks.
  7. Immediately pour the fudge into the prepared baking dish, scraping the pan clean with a spatula. Spread it into an even layer by tilting the dish gently or using an offset spatula—avoid pressing too hard, which can create air bubbles.
  8. While the fudge is still warm and soft, sprinkle the remaining 1 tablespoon of sprinkles evenly over the top. Press them in very gently with your fingertips or the back of a spoon so they adhere but do not sink into the fudge.
  9. Let the fudge cool at room temperature for about 15 minutes, then transfer the dish to the refrigerator. Chill uncovered for at least 2 hours, or until the fudge is completely firm to the touch. Do not cover while chilling, as condensation will make the surface sticky.
  10. Using the parchment sling, lift the fudge out of the dish and place it on a cutting board. Use a large sharp knife to slice into 16 squares (4 by 4 grid), wiping the blade clean between cuts for neat edges. If the fudge cracks slightly, let it sit at room temperature for 5 minutes before slicing.
  11. Serve immediately or store in an airtight container in the refrigerator for up to 1 week. Bring to room temperature for about 10 minutes before serving for the best creamy texture.

Notes

Storage: Store fudge in an airtight container in the refrigerator for up to 1 week. Layer pieces between sheets of parchment paper to prevent sticking. Bring to room temperature for 10 minutes before serving for the creamiest texture. Freezing: Wrap each piece tightly in plastic wrap, then place in a freezer-safe bag or container. Freeze for up to 2 months. To thaw, transfer to the refrigerator overnight. Do not microwave to soften, as this can melt the fudge unevenly. Reheating: This fudge is best served cold or at room temperature—do not reheat. If using for a dessert tray, flat slices can be placed directly onto a cold serving plate without warming.

Nutrition

Keywords: sugar cookie fudge, pioneer woman fudge, sugar cookie dessert, no-bake fudge, white chocolate fudge, Christmas fudge, holiday dessert, easy fudge recipe, butter extract fudge, sprinkles fudge, sweet treats, homemade candy

Find it online: https://inspiredbypioneerwoman.com/pioneer-woman-sugar-cookie-fudge-recipe/