Valentines Sugar Cookie Fudge (Printable Version)
# What You'll Need:
→ Dry Ingredients
01 -
400 g granulated sugar
02 -
375 g all-purpose flour
03 -
1.5 g baking powder (1/2 teaspoon)
→ Wet Ingredients
04 -
227 g unsalted butter
05 -
300 g sweetened condensed milk
06 -
5 mL vanilla extract (1 teaspoon)
→ Add-ins and Toppings
07 -
340 g white chocolate chips
08 -
120 g heart-shaped sprinkles
# Step-by-Step Directions:
01 -
Line a 23×23 cm (9×9 inch) baking pan with parchment paper, leaving some overhang for easy removal.
02 -
In a medium saucepan over low heat, melt the unsalted butter and white chocolate chips together, stirring continuously until smooth and fully combined.
03 -
Remove from heat and whisk in granulated sugar and sweetened condensed milk until the mixture is glossy and thick.
04 -
Stir in vanilla extract and baking powder to introduce a light, cookie-like texture.
05 -
Gradually fold in the all-purpose flour, ensuring no dry spots remain and maintaining an airy consistency.
06 -
Gently fold heart-shaped sprinkles evenly throughout the mixture.
07 -
Transfer the mixture into the prepared baking pan, spreading evenly and smoothing the surface with a spatula.
08 -
Refrigerate for at least 2 hours until the fudge is firm but not hard to the touch.
# Helpful Notes:
01 -
For best results, melt chocolate and butter slowly over low heat to avoid burning.
02 -
Allow fudge to reach room temperature briefly before cutting to prevent cracking.
03 -
Refrigerate leftovers in an airtight container for up to two weeks or freeze up to three months.