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Spring Sugar Cookie Fudge: Easy 5-Minute Recipe

spring sugar cookie fudge - featured image

A creamy, sweet, melt-in-your-mouth fudge that tastes just like a soft sugar cookie, studded with colorful sprinkles and perfect for spring celebrations. It comes together in about five minutes of active work with no candy thermometer or special equipment.

Ingredients

Scale
  • 3 cups (510g) white chocolate chips
  • 1 can (14 ounces or 397g) sweetened condensed milk
  • 2 tablespoons (28g) unsalted butter
  • 1 teaspoon vanilla extract
  • ½ teaspoon almond extract
  • ⅓ cup (about 60g) spring-colored sprinkles
  • Additional sprinkles for topping (optional)
  • Pinch of flaky sea salt (optional)

Instructions

  1. Line an 8×8-inch baking pan with parchment paper, leaving about 2 inches of overhang on two opposite sides. Set aside.
  2. In a large microwave-safe bowl, combine white chocolate chips, sweetened condensed milk, and butter.
  3. Microwave in 30-second intervals, stirring well after each, until melted and smooth (about 90 seconds total). Do not overheat.
  4. Stir in vanilla extract and almond extract until fully incorporated.
  5. Gently fold in spring-colored sprinkles until evenly distributed. Reserve some sprinkles for topping if desired.
  6. Pour mixture into prepared pan and spread evenly. If using reserved sprinkles, sprinkle on top and gently press in.
  7. For a smooth top, lay a piece of parchment over the fudge and press gently with a flat-bottomed measuring cup, then peel off.
  8. Refrigerate for at least 2 hours, or until firm.
  9. Lift fudge out using parchment overhang, place on cutting board, and cut into 1-inch squares with a sharp knife. Wipe knife clean between cuts.

Notes

Don’t overheat white chocolate; microwave in short bursts. Use high-quality sprinkles to prevent color bleeding. For clean cuts, use a hot knife. Fudge can be stored in the refrigerator for up to 2 weeks or frozen for up to 3 months.

Nutrition

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