CandyNo-Bake Recipes
by Jillian
written by Jillian
A super easy, soft and creamy white chocolate fudge that’s guaranteedto satisfy your raw cookie dough eating obsession!
Decorating sugar cookies has always been a fun Christmas tradition growing up in my house. However, I’d be lying if I didn’t admit that most of the dough ended up in my mouth, rather than the oven. Because let’s be honest, the dough usually does taste better than the cookie. Am I right, or am I right?
Which brings me to this week’s drool-worthy recipe of the week…
SUGAR
COOKIE
DOUGH
FUDGE
Thisain’t your ordinary holiday fudge.
I went witha fudge recipe that I’ve used once before in my Circus Animal Cookie Fudge. It’s unbelievably easy to make since it requiresvery few ingredients AND there’s no candy thermometer involved. I also prefer the taste of this fudge overothers because ofit’s superspecial ingredient–cream cheese! Not only does the cream cheese give the fudge a nice little tang to counteract the sweetness ofthe sugar, but it also createsa soft, smooth, and phenomenally creamy texture. You never have to worry about dry, crumbly bits of fudge breaking off when you bite into these smooth and dreamy cubes of heaven.
Like I mentioned earlier, this fudge recipeis a cinchto make. The base consists of combininga block of cream cheese with four cups of powdered sugar, then beating in 12 ounces of melted white chocolate. That’s it! Seriously, the easiest fudge recipe you will ever make!
While I do enjoy living dangerously every timeI eat raw cookie dough, I decided to alleviate the worries of those who might not appreciatethe thought of contracting a foodborne illness. Worry warts can rejoice in the fact that thissugar cookie dough is egg-free, thus totallysafe to eat.
And since sugar cookies are never complete (nor as fun to eat) without sprinkles, I stirred in a few (generous) scoops to satisfy that sprinkle tooth.
Instead of going with the classic red and green theme for Christmas, I decided to use last week’s icy weather as inspiration by creatinga pretty winter wonderland, complete with snowflake sprinkles, blue and silver nonpareils, and a turquoiseswirl. Feel free to customize thefudge any wayyou like!
A super easy, soft and creamy white chocolate fudge that's guaranteedto satisfy your raw cookie dough eating obsession!
Print Recipe Pin Recipe
Prep Time 1 hour hr
Refrigeration Time 2 hours hrs
Total Time 3 hours hrs
Course Dessert
Cuisine American
Servings 36 Pieces
Ingredients
Sugar Cookie Dough:
- ¼ cup unsalted butter softened
- 6 Tablespoons sugar
- ½ teaspoon vanilla
- ⅛ teaspoon almond extract
- ¾ cup all-purpose flour
- Pinch of salt
- 1-3 Tablespoons milk or cream (I used 2 Tablespoons)
- 3 Tablespoons sprinkles
Fudge:
- 8 ounces cream cheese
- 4 cups powdered sugar
- 12 ounces white chocolate
- Blue food coloring
- Sprinkles
Instructions
Make the Cookie Dough:
In a stand mixer fitted with the paddle attachment, cream the butter and sugar together until smooth, about 1 minute. Add the vanilla, almond extract, flour, salt, 1 Tablespoon of milk/cream, and mix until combined.Add 1-2Tablespoons ofmilk/cream until dough holds together.
Roll the cookie dough into small balls, then place on a parchment-lined baking sheet. Chill in the freezer while you work on the fudge.
Make the Fudge:
In the bowl of a stand mixer fitted with the paddle attachment, whip the cream cheese until creamy.Gradually add the powdered sugar a 1/2 cup at a time, beating until fully combined.
Microwave the white chocolate for 1 minute, remove and stir. Then return it to the microwave for 20-30 seconds more until smooth and lumpless. Add melted white chocolate to the cream cheese mixture and beat on high until smooth and fluffy.*Pour about 1/3 of the mixture into a bowl and stir in the bluefood coloring.
To Assemble:
Remove chilled cookie dough balls from the freezer andplace 1/3 of them on the bottom of a parchment-lined 8-inch square baking pan. Pour half of the white fudge over the dough balls, followed by half of the blue fudge. Drizzlethe remainder of the white fudge on top, followed by the remainder of the blue fudge. Top with the remaining dough balls.
Using a skewer or knife, swirl figure-eights throughout the fudge, reaching all the way to the bottom of the dish. Lift up pan and drop from about 1-inch above work surface to settle the fudge andto remove any air bubbles. Top with sprinkles, then use a piece of wax paper to gently press sprinkles into the fudge, so that they don't slide aroundonce fudge has hardened.
Refrigerate fudge until firm, about 2 hours. Remove the fudge from the pan and cut into small squares. Store in an airtight container in the refrigerator for up to 1 month.
Notes
*Depending on the type of white chocolate used, the fudge might thicken upand be a little difficult to pour. If this happens, it can be reheated at 10-second intervalsin the microwave until easier to pour.
(Visited 40,447 times, 1 visits today)
CandyHolidayNo-bakewinter
previous post
Hot Chocolate Chip Cookiesnext post
Loaded Peppermint BarkLeave a Review or Question!
You may also like
Nutella Irish Cream Pie
Eggnog Tiramisu
Butterscotch Cream Pie
Blackberry Tiramisu
Piña Colada Lush
Blackberry Coconut Cream Pie
The Ultimate Butterfinger Pie
Oreo Cream Pie
Chocolate Pot de Crème with Salted Caramel
Blonde Rocky Road
