Valentine's Day Sugar Cookie Fudge

This Valentine's Day Sugar Cookie Fudge transforms classic sugar cookies into a creamy, sweet confection that melts in your mouth. The combination of white chocolate and sugar cookie mix creates an irresistible treat that's perfect for sharing with someone special or packaging up as homemade gifts.

I stumbled upon this recipe idea while trying to use up leftover sugar cookie mix from my Christmas baking. My daughter and I made the first batch together on a cold February afternoon, and it disappeared so quickly that we had to make another batch the same evening. Now it's our annual Valentine's tradition to make several batches for neighbors and teachers.

Gather Your Ingredients

• 3 cups white chocolate chips: The base of this fudge. Look for high quality chips like Ghirardelli or Guittard for the smoothest texture and best flavor.
• 1 cup sugar cookie mix: Betty Crocker works beautifully here. The cookie mix adds that familiar sugar cookie flavor and helps the fudge set properly.
• 1 can sweetened condensed milk (14 ounces): This creates the creamy texture and adds sweetness. Make sure you grab condensed milk, not evaporated milk, as they're completely different.
• 1 tablespoon unsalted butter: Adds richness and helps create that smooth, glossy finish.
• 1 teaspoon pure vanilla extract: Use real vanilla extract, not imitation. The difference is noticeable in such a simple recipe.
• 1/2 cup holiday sprinkles: Choose Valentine's themed sprinkles in red, pink, and white. Jimmies hold up better than nonpareils which can bleed color.
• 3 to 4 ounces almond bark or white chocolate: For the decorative drizzle on top. Almond bark melts more smoothly than chocolate chips.

How to Make It

Prepare Your Double Boiler

Set up a medium sized double boiler by placing a heat safe bowl over a saucepan with about two inches of simmering water. The bottom of the bowl should not touch the water. This gentle heat method prevents the white chocolate from scorching or seizing up. If you don't have a double boiler, you can create one using a metal or glass bowl that fits snugly on top of a saucepan.

Combine the Base Ingredients

Add the white chocolate chips, sugar cookie mix, sweetened condensed milk, and butter to your double boiler setup. The butter should be at room temperature so it melts evenly. Make sure your bowl and utensils are completely dry, as even a drop of water can cause white chocolate to seize and become grainy.

Melt Everything Together

Turn the heat to medium and begin stirring continuously with a silicone spatula or wooden spoon. The mixture will look lumpy at first as the dry cookie mix combines with the wet ingredients. Keep stirring patiently as the white chocolate chips begin to soften. This process takes about five to seven minutes. You'll notice the mixture gradually becoming smoother and more cohesive as everything melts together into a thick, creamy consistency.

Continue Cooking for Smoothness

Once everything appears melted, don't stop yet. Keep the mixture over the heat and continue stirring for an additional two to three minutes. This extra time ensures that any small lumps of cookie mix fully dissolve and the white chocolate is completely smooth. The fudge should look glossy and flow slowly off your spoon in a thick ribbon.

Add Flavoring and Sprinkles

Remove the bowl from heat but keep it sitting on the warm double boiler base. Immediately stir in the vanilla extract and half of your holiday sprinkles. Mix thoroughly for about thirty seconds to distribute the sprinkles evenly throughout. The sprinkles will soften slightly in the warm mixture but should maintain their shape and color.

Prepare Your Pan

Line a 9x9 inch baking dish with parchment paper, leaving some overhang on two opposite sides. This overhang acts as handles for lifting out the fudge later. Spray the parchment paper generously with cooking spray, making sure to get into all the corners. This double layer of protection ensures easy removal.

Transfer and Smooth

Pour the hot fudge mixture into your prepared pan. Work quickly as the fudge begins to set as it cools. Use an offset spatula or the back of a spoon to spread the fudge evenly into all corners. Smooth the top surface as best as you can, creating an even layer about one inch thick.

Add Decorative Sprinkles

Immediately press the remaining sprinkles gently into the top surface of the warm fudge. Use your fingers or the back of a spoon to press them down so they stick. Don't wait too long for this step or the fudge will start to set and the sprinkles won't adhere properly.

Chill Until Firm

Place the pan in the refrigerator uncovered for two to three hours. The fudge needs this time to fully set and become firm enough to cut cleanly. You'll know it's ready when you can press gently on the surface and it feels solid, not soft or tacky.

Cut into Pieces

Once fully chilled, lift the entire block of fudge out of the pan using the parchment paper handles. Place it on a cutting board. Use a large sharp knife to cut the fudge into squares. For the cleanest cuts, wipe your knife with a damp cloth between each cut. I like to cut mine into one inch squares for bite sized pieces, which yields about 64 to 72 pieces.

Create the Drizzle

Place the almond bark or white chocolate in a microwave safe bowl. Microwave in thirty second intervals, stirring after each interval, until completely melted and smooth. This usually takes about ninety seconds total. Be careful not to overheat as white chocolate can seize easily. Once melted, transfer to a small plastic bag or piping bag, snip off a tiny corner, and drizzle decoratively over the cut fudge pieces.

The sugar cookie mix is honestly the secret ingredient that makes this fudge so special. I've tried making white chocolate fudge without it, and while it's still delicious, something about that cookie flavor combined with the creamy white chocolate creates magic. My husband, who usually prefers dark chocolate, asks me to make this every single year. Last Valentine's Day, I caught him sneaking pieces from the fridge at midnight.

Flavor Boosters

Store your finished fudge in an airtight container with parchment paper between layers to prevent sticking. Keep it in the refrigerator for up to two weeks, though it rarely lasts that long in my house. The fudge can also sit at cool room temperature for a few hours if you're serving it at a party, but don't leave it out too long as white chocolate can soften in warm conditions.

• Layer pieces between parchment or wax paper
• Keep away from foods with strong odors as white chocolate absorbs flavors
• Let it sit at room temperature for five minutes before serving for the best texture

If you can't find sugar cookie mix, you can substitute vanilla cake mix or even use crushed vanilla wafer cookies blended into a fine powder. The texture might be slightly different but the flavor will still be wonderful. For a dairy free version, use coconut condensed milk and dairy free white chocolate chips, though the texture will be slightly softer. You can also swap the vanilla extract for almond extract if you prefer that flavor profile.

• Cake mix works in place of cookie mix
• Any color sprinkles match your occasion or holiday
• Coconut oil can replace butter for dairy free needs

Serving Suggestions

This fudge is perfect for Valentine's Day parties, bake sales, or packaged in cellophane bags tied with ribbon as gifts. I like to arrange pieces on a pretty platter with fresh strawberries and chocolate covered pretzels for a dessert board. The fudge also pairs beautifully with coffee or hot chocolate. For a fancy presentation, place each piece in a mini cupcake liner and arrange in a decorative box.

• Serve alongside fresh berries and champagne
• Package in clear bags with Valentine's tags
• Arrange on tiered stands for party displays

Creative Twists

While I created this for Valentine's Day, you can easily adapt it for any holiday or celebration by simply changing the sprinkle colors. Use pastel sprinkles for Easter, red and green for Christmas, or orange and black for Halloween. I've even made it with blue sprinkles for a baby shower. The base recipe stays exactly the same, making it a versatile treat you can return to year round.

• Easter version with pastel pink, yellow, and blue sprinkles
• Christmas version with red, green, and white jimmies
• Birthday version with rainbow sprinkles and gold stars

If your fudge turns out grainy, the white chocolate likely got too hot or came into contact with water. White chocolate is more delicate than regular chocolate and requires gentle heat. If your fudge won't set, you may not have cooked it long enough or the ratio was off. Make sure you're measuring the cookie mix correctly by spooning it into the measuring cup and leveling it off. If the fudge is too soft even after chilling, pop it in the freezer for thirty minutes.

• Grainy texture means heat was too high
• Soft fudge needs more chilling time or wasn't cooked long enough
• Seized chocolate cannot be saved but can be used in other baked goods

My sister made this fudge for her daughter's school Valentine's party and the teacher asked for the recipe immediately. Several parents emailed her asking if she would make extra batches to sell for the school fundraiser. Another friend used this recipe to make wedding favors by cutting the fudge into heart shapes with cookie cutters and wrapping each piece in gold foil. The bride told me guests were still talking about that fudge months after the wedding.

This fudge freezes beautifully for up to three months, making it perfect for advance holiday prep. Once the fudge is completely set and cut into pieces, layer them between sheets of parchment paper in a freezer safe container. When you're ready to serve, let the fudge thaw in the refrigerator overnight or at room temperature for about an hour. The texture remains just as creamy as freshly made fudge. I usually make a double batch in January and freeze half for last minute Valentine's gifts.

This fudge is simple, stunning, and always a hit for Valentine's Day and beyond. Enjoy sharing homemade sweetness with those you love most!

Common Questions About This Recipe

→ What makes this fudge festive for Valentine's Day?

The addition of colorful holiday sprinkles and the sweet sugar cookie flavor brings a festive touch perfect for Valentine's celebrations.

→ Can I use regular chocolate instead of white chocolate chips?

You can substitute white chocolate chips with almond bark or even milk chocolate, but the flavor and color will change slightly.

→ How should I store the fudge?

Keep the fudge in an airtight container in the refrigerator for up to one week for best freshness and texture.

→ Can I freeze this fudge for later?

Yes, wrap pieces tightly and store in an airtight container in the freezer for up to two months. Thaw in the fridge before serving.

→ Is it important to use parchment paper in the baking dish?

Lining the dish with parchment paper helps to easily lift out the fudge once set and makes cutting cleaner and easier.

→ What is the role of almond bark in this fudge?

Almond bark provides a smooth melt for drizzling or coating, adding texture and flavor to the finished fudge pieces.