3 Ingredient Sugar Cookie Fudge (No Flour or Butter)
This sugar cookie fudge is creamy, soft and tastes like sugar cookies in fudge form. The fudge needs just 3 ingredients and doesn’t contain wheat flour or butter. You also don’t need a stove to make it. The fudge stores well and can be made ahead of time.
This festive fudge is soft, sweet, and tastes like sugar cookies. Unlike most sugar cookie fudge recipes, you also don’t need premade sugar cookies or sugar cookie mix.
Ingredients
- White chocolate
- Condensed milk
- Almond flour
White chocolate: You can use white baking chips or real white chocolate. I recommend using white chocolate with vanilla added to it because the vanilla flavoring helps the fudge taste more like sugar cookies.
Condensed milk: Sweetened condensed milk is used to give the fudge its creamy, smooth texture.
Almond flour: A little superfine almond flour is added to the fudge batter. The almond flour gives the fudge that little bit of flour texture that makes it seem like you are eating sugar cookie dough. The slight almond flavor also adds to the sugar cookie flavor. If you need a substitute for almond flour, you can also use coconut flour. Most sugar cookie fudge recipes require dissolving sugar cookie mix into the fudge. Adding almond flour instead gives a similar texture but without the added sugar.
You can also add sprinkles on top to make the fudge extra festive and add a little texture. However, the sprinkles are optional, especially since the fudge is already sweet without them.
How to Make Sugar Cookie Fudge
- The white chocolate is melted until smooth. The condensed milk is mixed in. Your batter will turn thick, like a dough, once the condensed milk is incorporated.
- Add in the almond flour until it is fully incorporated.
- Transfer the fudge to your prepared baking pan and smooth the surface with a spatula. If desired, sprinkle the surface with sprinkles.
Texture
This fudge has a soft, creamy texture like classic fudge. It is sweeter than some of the other fudge recipes I usually share, but not as sweet as most of the sugar cookie fudge recipes I’ve tried.
Expert Tips
- If using coconut flour, use 3 tbsp only since coconut flour is more absorbent than almond flour.
- The fudge tastes like sugar cookies as a result of the flavors found in the ingredients used. White chocolate gives the fudge a butter, sugar and vanilla flavor. Almond flour adds a hint of almond flavor. Almond flour also adds texture, making the fudge taste a little bit like cookie dough.
More Fudge Recipes
3 Ingredient Sugar Cookie Fudge
Ingredients
- 1 1/2 cups (250g) white chocolate chips or chopped white chocolate (234g), see note
- 1/2 cup (150g) sweetened full fat condensed milk
- 5 tbsp (31g) superfine blanched almond flour
Instructions
- Line an 8 x 4 inch baking loaf pan with parchment paper, leaving some overhang for easy removal later.
- Add white chocolate to a large microwave safe mixing bowl. Heat chocolate in 15-30 second intervals, stirring in between with a spatula until chocolate is completely melted and smooth. You can also melt the chocolate on the stove using the double boiler method.
- Stir in the condensed milk with a spatula until it is fully incorporated and the batter is uniform in color and smooth. The fudge will turn quite thick once you add in the condensed milk. Do your best to continue mixing until the fudge is uniform in color.
- Add in the almond flour. Fold and mix until the almond flour is fully and evenly incorporated. If desired, you can also mix in 1-2 tbsp of sprinkles. Sprinkles are completely optional but it does make the fudge look more festive.
- Transfer the fudge mixture to your prepared baking pan. Use a spatula to spread it evenly across and smooth the surface. If desired, add sprinkles over the top of the fudge.
- Place fudge into the fridge until set. The fudge is ready when it feels firm to the touch. Bring the fudge to room temperature before cutting with a sharp knife. Cut fudge into approximate 1 inch pieces or a little smaller. Store uneaten fudge in an airtight container in the fridge or freezer.
Notes
- White chocolate note: This recipe works with either white baking chips or real white chocolate. I recommend choosing a brand that contains vanilla in the ingredient list because the vanilla flavor makes the fudge taste a little more like sugar cookies.
- Almond flour note: Make sure to use superfine almond flour. Regular almond flour will result in a more gritty texture. Superfine almond flour will melt into the fudge. You can substitute coconut flour for almond flour though I found that the almond flour melts more into the fudge. If using coconut flour, use 3 tbsp (19 grams) instead of 5.
- I used Kirkland superfine almond flour, Nestle white baking chips,* and La Lechera condensed milk.* I also tested with Baker's white chocolate.*
- I decorated the fudge with Watkins Sprinkles.*
- *These product links are affiliate links. This means I earn a commission from qualifying purchases.
- The fudge is quite sweet on its own, though not as sweet as most sugar cookie fudge recipes I've come across, which usually add sugar cookies or sugar cookie mix into the fudge.
Can I use white flour instead of almond, if so how much?
Sorry, we haven’t tested this recipe with white flour. If you need a substitute for almond flour, you can also use coconut flour!
It’s easy to make I love white chocolate
We’re so glad you loved this recipe!