Microwave Sugar Cookie Fudge Recipe

If you've never made old-fashioned homemade fudge from scratch on the stovetop before, let me save you the suspense - it's a pain! Even the easy recipes are fussy. And although I'm always up for a culinary challenge, fudge and candy making are finicky. It's hard to tell when it's ready, most recipes call for a candy thermometer (and you have to adjust for altitude where I live,) it's time-sensitive, it boils and splatters and it's really hot! I'll still do it the traditional way from time to time, but sometimes, I just want EASY.... That's where this Microwave Sugar Cookie Fudge recipe comes in- it's dead easy!

It's as easy as throwing a few things in a bowl, heating it in the microwave, stirring and pouring. Yes, that easy. But the best part is that it's a creamy fudge that tastes just like sugar cookies, so it's like making sugar cookies in the microwave! This white chocolate fudge recipe takes about 10 minutes to make and it's the ideal holiday fudge, especially if you're looking for an edible gift. And it's great for making with kids! It was the inspiration for this Root Beer Float Fudge !

🥘 Ingredient Notes

The sugar cookie taste in many Sugar Cookie Fudge recipes comes from using a sugar cookie mix. However, I don’t make it that way.

Adding a sweet cake mix to an already sweet combination of white chocolate chips and condensed milk is just waaay too sweet for my liking, so I use an emulsion.

• Unsalted butter. I prefer to use unsalted butter so I can control the salt in my baking and cooking
• Cake and cookie emulsion (affiliate link). Emulsions are similar to extracts but with more depth of flavor. And like an extract, they don't add any additional sweetness to your recipe.

*see recipe card for full list of ingredients and quantities

📖Variations & Substitutions

• Dairy-free- use vegan/dairy-free margarine instead of butter and dairy-free or vegan white chocolate chips (affiliate link). You can also make your own dairy-free condensed milk.
• Sprinkles - you could substitute Christmas sprinkles to make it even more festive!
• Cake and cookie emulsion- I have read that ¼ teaspoon vanilla, ¼ teaspoon almond extract, and ½ teaspoon lemon extract is a good substitution, but I haven't tried it myself.

🔪How to Make Sugar Cookie Fudge

Preparation:

• Spray an 8-inch square baking pan with non-stick cooking spray.
• Place white chocolate chips, sweetened condensed milk, and butter in a large microwave-safe bowl.

Heat in the microwave on HALF POWER /50% (this is 5 on my microwave) for about 8 minutes, stirring every 2-3 minutes. You want to heat it just until the chocolate mixture is melted and completely combined.

Remove from microwave and add cake and cookie emulsion and stir. Then gently stir in 1 tablespoon of sprinkles. Transfer mixture to prepared pan and sprinkle an additional ½ - 1 tablespoon of sprinkles on the top of the fudge.

Refrigerate until set and completely cool (about 90 minutes )

Slice into 25 small squares (5 rows each way), trim edges, and enjoy!

🥫Leftover Condensed Milk

If you can only find a 14 ml can of condensed milk, you won't use the entire can, so you'll have a little leftover and enough to make my Easy & Healthy Butter Chicken or my Healthy Slow Cooker Zuppa Toscana ! These recipes together really balance each other out (and you can feel a little less guilty about the fudge if you feel guilty at all!)

👪 Serving size

This microwave fudge recipe seems small, but makes 25 pieces! Fudge is very rich and decadent so you want to make sure you cut them small, as shown.

🌡️Storing

Fridge: Store this sugar cookie fudge in a sealed airtight container at room temperature for up to 1 week.

Freezer: You can also freeze this easy fudge recipe for up to 3 months.  Although I admit, I've frozen them for longer and they still tasted good.

❔ Recipe FAQ's

🎄More Christmas Sweets & Edible Gifts!

📋 Microwave Sugar Cookie Fudge Recipe

This easy microwave Sugar Cookie Fudge is easy, quick, delicious and tastes just like sugar cookies. Cake and cookie emulsion is used instead of cake mix, so it does not add additional sweetness. It's not only the perfect Christmas fudge recipe, it's also a great bake sale fudge recipe!

4.72 from 7 votes

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Course: Dessert, Snack

Cuisine: American, Canadian, North American

Special Diet: Vegetarian

Servings: 25 pieces

Calories: 187kcal

Author: Terri Gilson

Prep Time: 5 minutes minutes

Cook Time: 10 minutes minutes

chilling: 1 hour hour 30 minutes minutes

Total Time: 1 hour hour 45 minutes minutes

Cook ModePrevent your screen from going dark

Equipment

• ▢
  sharp knife
• ▢
  cutting board
• ▢
  8x8 pan

Ingredients

• ▢ 300 ml can condensed milk (11 oz or about 1 ⅓ cups)
• ▢ 3 ¼ cups of white chocolate chips
• ▢ ¼ cup butter
• ▢ 11/2 -2 tablespoon colored sprinkles (small) *alternatively, you can use Christmas festive sprinkles
• ▢ 2 ½ teaspoon cake and cookie emulsion

US Customary - Metric

Instructions

• Spray an 8 inch square baking pan with non-stick cooking spray.
• Place white chocolate chips, sweetened condensed milk, and butter in a large microwave-safe bowl.
• Heat in the microwave on HALF POWER /50% (this is 5 on my microwave) for about 8 minutes, stirring every 2-3 minutes. You want to heat it just until the chocolate mixture is melted and completely combined.
• Remove from microwave and add cake and cookie emulsion and stir. Then gently stir in 1 tablespoon of sprinkles.
• Transfer mixture to prepared pan and sprinkle an additional ½ - 1 tablespoon of sprinkles on the top of the fudge.
• Refrigerate until set and completely cool (about 90 minutes ) Slice into 25 small squares (5 rows each way), trim edges and enjoy!

Notes

🥫Leftover Condensed Milk

If you can only find a 14 ml can of condensed milk, you won't use the entire can, so you'll have a little leftover and enough to make my Easy & Healthy Butter Chicken or my Healthy Slow Cooker Zuppa Toscana ! These recipes together really balance each other out (and you can feel a little less guilty about the fudge if you feel guilty at all!)

Top Tip

Making fudge in the microwave is the quickest and easiest method of making fudge. *You just have to make sure that you only use ½ power to melt the chocolate and don't get any water near the chocolate or it will seize. 

🌡️Storing

Fridge: Store this sugar cookie fudge in a sealed airtight container at room temperature for up to 1 week.

Freezer: You can also freeze this easy fudge recipe for up to 3 months.  Although I admit, I've frozen them for longer and they still tasted good.

Variations & Substitutions

• Dairy-free- use vegan/dairy-free margarine instead of butter and dairy-free or vegan white chocolate chips (affiliate link). You can also make your own dairy-free condensed milk.
• Sprinkles - you could substitute Christmas sprinkles to make it even more festive!
• Cake and cookie emulsion- I have read that ¼ teaspoon vanilla, ¼ teaspoon almond extract, and ½ teaspoon lemon extract is a good substitution, but I haven't tried it myself.

Nutrition

Calories: 187kcal (9%) | Carbohydrates: 22g (7%) | Protein: 2g (4%) | Fat: 10g (15%) | Saturated Fat: 6g (38%) | Cholesterol: 14mg (5%) | Sodium: 53mg (2%) | Potassium: 111mg (3%) | Fiber: 1g (4%) | Sugar: 22g (24%) | Vitamin A: 96IU (2%) | Vitamin C: 1mg (1%) | Calcium: 81mg (8%) | Iron: 1mg (6%)

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