3 Ingredient Sugar Cookie Fudge
This easy sugar cookie fudge is made with just 3 ingredients and tastes just like you’re eating a sugar cookie—but in creamy fudge form. It comes together quickly without the need for a stove, and can be topped with sprinkles for a festive touch. Perfect for holiday trays, gifting, or when you’re craving something sweet!
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.
Serving: 1piece, Calories: 89kcal, Carbohydrates: 11g, Protein: 0.3g, Fat: 4g, Saturated Fat: 3g, Sodium: 13mg, Fiber: 1g, Sugar: 10g, NET CARBS: 10
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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