Ingredients
Fudge Base
- 2 ½ cups white chocolate chips
- 1 14-oz can sweetened condensed milk
- 2 tbsp unsalted butter (cubed)
Flavorings
- 1 cup sugar cookie mix (heat treated, e.g., gluten-free Betty Crocker's)
- 2 tsp vanilla extract
- ⅛ tsp almond extract
Toppings
- 2 tbsp sprinkles
Instructions
- Prepare Pan: Line an 8x8 inch baking pan with parchment paper and set it aside to ensure easy removal of the fudge later.
- Melt Ingredients: In a medium saucepan over medium-low heat, combine white chocolate chips, sweetened condensed milk, and cubed unsalted butter. Stir frequently until the mixture is completely melted and smooth.
- Add Flavorings: Remove the saucepan from heat. Stir in the heat-treated sugar cookie mix along with vanilla and almond extracts until fully incorporated.
- Set Fudge: Pour the fudge mixture evenly into the prepared pan. Sprinkle the top with the sprinkles. Cover and refrigerate for at least 4 hours to allow the fudge to firm up.
- Serve: Once set, cut the fudge into squares and serve as a delightful dessert or snack.
Notes
- Heat-treat the sugar cookie mix to eliminate any raw flour risk by baking it at 350°F (175°C) for about 5 minutes before adding.
- Using gluten-free sugar cookie mix makes this fudge suitable for gluten-sensitive individuals.
- Sprinkles add a fun visual appeal but can be omitted or substituted according to preference.
- Store fudge in an airtight container in the refrigerator for up to one week.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
