Ingredients:

  • 3 cups (600g) White Chocolate Chips
  • 1 (14 ounce / 397g) can Sweetened Condensed Milk
  • 1/4 teaspoon Salt (1.5g)
  • 1 teaspoon (5ml) Vanilla Extract
  • 1/2 cup (1 stick / 113g) Unsalted Butter, softened
  • 1/4 cup (50g) Granulated Sugar
  • 1/2 teaspoon (2.5ml) Vanilla Extract
  • 1/4 teaspoon Almond Extract (optional) (1.5ml)
  • 1 cup (120g) All-Purpose Flour
  • 1/4 teaspoon Baking Powder (1.25g)
  • 1/8 teaspoon Salt (a pinch) (0.6g)
  • Optional: Sprinkles for Decoration

Instructions:

  1. Line an 8x8 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
  2. Cream together the softened butter and granulated sugar until light and fluffy. Beat in the vanilla and almond extracts. Gradually add the flour, baking powder, and salt, mixing until just combined to make the sugar cookie dough.
  3. In a double boiler (or microwave in 30-second intervals), melt the white chocolate chips with the sweetened condensed milk and salt until smooth. Stir in the vanilla extract to prepare the fudge base.
  4. Spread half of the melted white chocolate fudge evenly into the prepared pan. Drop dollops of the sugar cookie dough over the fudge. Gently swirl the dough into the fudge using a knife or skewer. Spread the remaining fudge over the top and repeat the dollops and swirling.
  5. Sprinkle the top of the fudge with festive sprinkles, if desired for decoration.
  6. Cover the pan and refrigerate for at least 1 hour, or until firm for chilling and set.
  7. Remove the sugar cookie fudge recipe from the pan using the parchment paper overhang. Cut into squares and serve.