Valentine Fudge (Sugar Cookie Fudge)
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This fast and easy Valentine Fudge recipe makes the smoothest fudge ever and is great for homemade Valentine treats. And with no candy making skills needed, it’s perfect for beginner bakers or even kids!
Fudge is one of my all-time favorite candies to make. It’s no-bake, quick, and always a hit—and this Valentine’s version is no different. The best part? No candy thermometer required.
This sugar cookie fudge starts with a creamy white chocolate and sugar cookie mix base, but is also completely customizable with sprinkles, candies, frosting, and more! These beautiful little bite-sized Valentine’s Day treats make a wonderful homemade gift for friends and family, and kids adore them.
If you’re looking for more sugar cookie flavored treats, try making a batch of my Frosted Sugar Cookie Bars or Sugar Cookie Syrup (great for coffee!).
Why You’ll Love This Valentines Fudge
- You can make a fun and festive homemade treat so quickly and without any effort.
- This is an easy fudge recipe- no candy thermometer or expert skill level is required, and you’ll have the smoothest fudge ever!
- The perfect recipe for kids! Kids will love making it, and love eating it even more!
- These bite-sized, beautiful treats make a wonderful homemade gift for friends and family.
- This white fudge is completely customizable with sprinkles, candies, and frosting!
Valentine Fudge Ingredients
- White Chocolate Chips
- Sweetened Condensed Milk – the secret to easy fudge without a candy thermometer! Note: this is not the same as evaporated milk!
- Sugar Cookie Mix – I used the Betty Crocker brand of cookie mix, but feel free to use your favorite brand.
- Unsalted Butter
- Vanilla Extract
- Valentine Sprinkles
- White Chocolate melts or Almond Bark (optional)- after the fudge has set, the top gets a drizzle of melted white chocolate coating for decoration. If you have white chocolate chips left over from the fudge, feel free to use those instead.
Step by Step Instructions
This homemade fudge recipe is simple to make in just a few steps.
Step 1
Line a 9×9″ baking dish with parchment paper and spray lightly with non-stick spray. Set the prepared pan aside.
Tip: You can use an 8×8″ dish if that’s all you have. The fudge pieces will be thicker and will need to be cut into smaller pieces.
Step 2
Set a large heatproof bowl, over a pan of steaming water. In the bowl, combine the white chocolate chips, sweetened condensed milk, sugar cookie mix, butter, and vanilla.
Heat over medium heat until melted and smooth. The consistency will be thick and dough-like.
Remove the fudge from the heat, pour in half of the sprinkles, and mix. FYI: the sprinkles will streak because of the heat, but that’s ok, it looks really pretty on the inside of the fudge.
Save the other half of the sprinkles for the top of the fudge.
Step 3
Transfer the fudge mixture to the prepared baking dish. Smooth the top and gently press the remaining sprinkles into the top.
Place the pan in the fridge for at least 2 hours to chill and set the fudge.
Step 4
When the fudge has hardened, remove it from the baking dish and cut it into equal-sized pieces.
Melt the white chocolate bark in a microwave-safe bowl until smooth. Use a spoon or a piping bag to drizzle the pieces of fudge with the white chocolate. If the fudge is cold, the bark will harden immediately.
Serve as is, or package the Valentine Fudge in cute cellophane bags to give to loved ones!
Tips & Tricks
- Use a Double Boiler – Melt ingredients in a large bowl over steaming water to prevent scorching or seizing. Avoid using the microwave for this recipe. Make sure to use a large enough bowl for the double boiler. Using a bowl that is too small will overcook the fudge and get too thick.
- Cut Small Pieces – This fudge is rich, so smaller portions make for a more enjoyable treat.
- Slice Before Drizzling – Cutting the fudge first prevents the drizzle from breaking off.
- Work Fast with Sprinkles – Stir quickly to avoid melting; for better results, chill sprinkles in the freezer before use.
Preferred Cookie Mix for this Recipe
I use the Betty Crocker brand cookie mix, but you can use your favorite brand!
Substitutions & Variations
- White chocolate bars can be used in place of the white chocolate chips. I like the Lindt 4.4 ounce bars for fudge and use them in my Oreo fudge recipe. You’ll need three bars.
- If you have leftover white chocolate chips, melt them slowly in the microwave and use a piping bag for an even drizzle instead of almond bark.
- Omit the sprinkles in the batter if you prefer!
- You can make this fudge in an 8×8″ square pan, the pieces will be slightly thicker.
- Add a conversation heart candy to the top of each piece before serving.
- Use the base recipe and adjust the color of the decorative sprinkles to make a Halloween or Christmas fudge. You can add a few drops of red food coloring (oil-based candy food coloring) to the base as well to make pink fudge!
- Add cherry or strawberry extract to the chocolate mixture to add extra flavor.
How to Serve Sugar Cookie Fudge
- Serve as a simple dessert or festive snack to tuck into a lunchbox.
- Bring to parties and potlucks.
- This fudge makes the most adorable homemade gift for friends, family, or teachers.
How to Store Homemade Fudge
Store leftover fudge in an airtight container at room temperature for up to 5 days or in the fridge for two weeks.
This fudge does not require refrigeration, but I do keep mine in the refrigerator as a personal preference. Refrigerating will also extend the fudge’s shelf life.
FAQs
Melt the ingredients slowly. High heat will cause the white chocolate to seize.
Yes! Keep in a freezer safe airtight container for up to three months. Just thaw in the fridge until ready to eat.
More Homemade Valentine Treats
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Valentine Fudge (Sugar Cookie Fudge)
Ingredients
- 3 cups white chocolate chips 18 oz
- 1 14 oz can sweetened condensed milk
- 1 cup sugar cookie mix
- 1 tablespoons butter
- 1 teaspoon vanilla extract
- 1/4 cup valentines sprinkles + more for garnish
- 2 oz white chocolate bark or 1/3 cup white chocolate chips melted in the microwave
Instructions
- Line a 9×9″ baking dish with parchment paper and spray lightly with nonstick spray. Set aside.
- Set a large heatproof bowl, over a pan of steaming water. In the bowl, combine the white chocolate chips, sweetened condensed milk, sugar cookie mix, butter, and vanilla. Heat over medium heat until melted, stirring frequently. The consistency will be thick like sugar cookie dough.
- Once melted, remove the bowl from the heat and pour in half of the sprinkles. Set aside the remaining sprinkles for later. Working quickly, stir the sprinkles into the fudge base. Note-Some sprinkles will streak and melt, but that’s ok.
- Transfer the fudge mixture to the prepared baking dish. Smooth the top and gently press the remaining sprinkles onto the top of the fudge. Place the pan in the fridge for at least 2 hours for the fudge to set.
- When the fudge has hardened, remove it from the baking dish and cut it into 25 equal-sized pieces.
- Melt the white chocolate bark in a microwave-safe dish until runny and smooth. Use a spoon, a piping bag, or a squeeze bottle, to drizzle the fudge with the white chocolate. Let the chocolate harden and enjoy.
Notes
- Make sure to use a large enough bowl for the double boiler. Using a bowl that is too small will overcook the fudge and get too thick.
- An 8×8″ baking dish can be used, the pieces of fudge will be thicker. I recommend cutting the fudge into smaller pieces since it’s very rich.
- Drizzle the fudge with the white chocolate after cutting. The chocolate sets super fast on cold fudge and cutting after the fact is harder, and it snaps off the drizzle.
