This post is sponsored in conjunction with ChristmasSweetsWeek. I received product samples from sponsor companies to aid in the creation of the ChristmasSweetsWeek recipes. All opinions are mine alone.
So over the last few years I’ve found that people love to do mash up desserts. While I’m a fan sometimes I don’t think that they always work out so good. Most of the time I prefer to eat my desserts separate so I can enjoy them but every once in a while there is a mash up dessert that I really love.
That’s the case with this White Christmas Sugar Cookie Dough Fudge. The base of this fudge is white chocolate which is divided into to portions. One portion stays white and the other is colored red. You can really color them any way you want depending on the holiday but since this is for Christmas I thought red and white was the way to go.
I made a basic sugar cookie dough, minus the eggs since it’s not cooked, and rolled them into tiny balls. I froze the cookie dough balls so that when they were placed in the hot fudge they wouldn’t fall apart. Then I made the two tone fudge.
The sugar cookie dough fudge is basically layers of the sugar cookie dough, the white fudge, the red fudge, and then more sugar cookie dough. I topped it all off with these super cute “Reindeer Food” sprinkles from Sweets & Treats. I thought they looked awesome with the red and white fudge!
After a few hours in the refrigerator I pulled the fudge out and cut it into small pieces. Make sure you cut it into small pieces because it is super sweet. However, I’m pretty sure this is my new favorite fudge recipe! The fudge itself is sweet and creamy while the sugar cookie dough is soft. The sprinkles on top add a little bit of crunch and they are pretty.
So if you like sweet desserts or want to give a fun holiday sweet give this Sugar Cookie Dough Fudge a try!
- ¼ c. butter, softened
- 6 T. sugar
- 1 t. vanilla
- ¾ c. flour
- ½ t. salt
- 2 T. milk
- 2 c. white chocolate, cut into pieces (or 1 cup white candy melts and 1 cup red candy melts)
- 1 can sweetened condensed milk
- Red food coloring (if not using red candy melts)
- Reindeer Food Sprinkles
- To make the sugar cookie dough combine the butter and sugar in a medium bowl. Add in the vanilla and mix well.
- Add in the flour and salt and mix until combine.
- Add in enough milk to make a dough.
- Roll the dough into ¼ inch to ½ inch balls and freeze for 20-30 minutes.
- Line an 8 x 8 pan with foil.
- To make the fudge put the white chocolate and sweetened condensed milk in a medium saucepan over medium heat. If using red candy melts divide the sweetened condensed milk into two small saucepans and place the white candy melts in one pan and red candy melts in the other pan. Stir until melted.
- Put half of the sugar cookie dough balls in the bottom of the pan. Pour the white fudge over top of the cookie dough balls. Pour the red fudge on top of the white fudge. Quickly use a butter knife and swirl the red and white together.
- Place the remaining dough balls on top of the fudge. Sprinkle with the sprinkles.
- Refrigerate the fudge for 2 hours.
- Remove from the refrigerator and cut into squares.
#ChristmasSweetsWeek recipes:
Beverages:
Bourbon Salted Caramel Coffee with Whipped Cream from With Two Spoons
Chocolate Eggnog Pudding Shots from Rants From My Crazy Kitchen
Cookie Butter Eggnog Cocktail from My Suburban Kitchen
Hazelnut Hot Chocolate Drops from Family Around the Table
Mulled Red Wine Sangria from Platter Talk
Red Velvet Hot Chocolate from Live Love Texas
Salted Caramel Affogato from Tara’s Multicultural Table
Salted Caramel Apple Cider Martini from Sweet Beginnings
Salted Caramel Chocolate Martini from The Crumby Kitchen
Salted Caramel Mocha Smoothie from An Affair from the Heart
Sugar Cookie Martini from Strawberry Blondie Kitchen
Breakfast:
Baked Cranberry Eggnog French Toast from The Spiffy Cookie
Maple Bourbon Old Fashion Bread Pudding from Cheese Curd in Paradise
Candies:
Pecan Butter Rum Toffee from Take Two Tapas
Christmas Grinch Bark from Blogghetti
White Christmas Sugar Cookie Dough Fudge from Hezzi-D’s Books and Cooks
Desserts:
Black Forest Cheesecake from Kate’s Recipe Box
Butter Rum Cheesecake from Cookie Dough and Oven Mitt
Christmas Cornflake Wreaths from The Mandatory Mooch
Chocolate Pumpkin Pie Cookie Cups from Love and Confections
Cookie Butter Shortbread Bars from Eat Move Make
Fluffernutter Truffles from Mildly Meandering
Frozen Mint Meltaway Pie from Cooking with Carlee
Vegan Gingerbread Cupcakes with Eggnog Frosting from The Baking Fairy
Spiced Eggnog Sugarmen from Culinary Adventures with Camilla
Peppermint Mocha Cupcakes from The Beard and The Baker
Red Velvet Cupcakes with Eggnog Butter Frosting from Lady Behind the Curtain
Slice ‘N’ Bake Grinch Cookies from Big Bear’s Wife
Snowmen Macarons from A Kitchen Hoor’s Adventures
Thank you ChristmasSweetsWeek Sponsors: Dixie Crystals, Cabot Cheese, Lorann Oils & Flavors, Torani, Joyjolt, and Sweets & Treats Boutique for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for ChristmasSweetsWeek recipes. All opinions are my own. The ChristmasSweetsWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Six (6) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The ChristmasSweetsWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the ChristmasSweetsWeek posts or entry.
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