Christmas Cookie Fudge: This super smooth, no-bake white chocolate fudge tastes like a classic Christmas sugar cookie and is topped with festive, Christmas sprinkles!
First, line a 9x13 baking sheet with parchment paper and set it aside.
Next, melt the butter in a large saucepan over low heat.
To the melted butter, add the sugar cookie mix and whisk it until it is completely blended.
Now, add the evaporated milk and continue to whisk and cook over medium heat until the mixture is hot.
Then, add the granulated sugar and continue to whisk and cook over medium-high heat for about 5-7 minutes until the mixture comes to a roiling boil.
Add the white chocolate chips and stir until the chips have melted and incorporated into the mixture in the saucepan.
Now, add the marshmallow fluff and vanilla extract. Continue to whisk until all of the ingredients are melted and blended and the mixture is smooth.
Finally, pour the white chocolate fudge into the prepared baking sheet and sprinkle the sprinkles over the top of the fudge.
Refrigerate the fudge for 2 hours or up to overnight. Once the fudge has hardened completely, use a sharp knife to cut it into about 40 bite sized pieces. Serve and enjoy!
Notes
Sifting the sugar cookie mix prevents lumps in the fudge.
You can use any combination of holiday sprinkles to decorate the top of the fudge.
Keep the fudge refrigerated until it is ready to eat. If the fudge gets too warm, it can get sticky.
Use a clean, sharp knife to cut the fudge. You may want to wipe it between cuts to keep the edges of the pieces as sharp as possible.
To store this Christmas cookie fudge in the refrigerator, layer it between pieces of waxed paper in an airtight container.
To freeze this fudge, wrap it in a layer of waxed paper, then in a layer of plastic wrap or aluminum foil. Store the wrapped fudge in a ziploc freezer bag. When you are ready to eat it, allow it to thaw for 2-3 hours at room temperature.