Festive Christmas Sugar Cookie Fudge

Instructions

1. Grease a 9×13 inch baking pan with butter or line with parchment paper, leaving an overhang on the sides for easy removal. Set aside.
2. In a large heavy-bottomed saucepan or Dutch oven, combine the granulated sugar, unsalted butter, and evaporated milk. Bring the mixture to a rolling boil over medium heat, stirring constantly to prevent scorching.
3. Once boiling, continue to boil for 5 minutes, stirring occasionally to ensure even cooking and prevent sticking to the bottom of the pan.
4. Remove the saucepan from the heat. Immediately stir in the white chocolate chips, marshmallow creme, vanilla extract, almond extract, and salt until everything is completely melted and smooth.
5. Fold in ½ cup of Christmas sprinkles quickly but gently until just combined.
6. Pour the fudge mixture into the prepared 9×13 inch baking pan, spreading it evenly with a spatula.
7. Immediately sprinkle additional Christmas sprinkles over the top of the hot fudge, pressing them lightly to adhere.
8. Allow the fudge to cool completely at room temperature for at least 4 hours, or refrigerate for 2 hours to speed up setting.
9. Once firm, use the parchment paper overhang to lift the fudge from the pan. Cut into small squares using a sharp knife. Store in an airtight container at room temperature for up to 1 week or in the refrigerator for up to 2 weeks.

Tips

• Use a candy thermometer for precise boiling: If you're new to making fudge, a candy thermometer can ensure your mixture reaches 234-236°F (soft-ball stage) for perfect consistency.
• Don't substitute evaporated milk: Sweetened condensed milk is not the same as evaporated milk and will drastically alter the fudge's texture and sweetness.
• Work quickly with sprinkles: Once you add the sprinkles to the hot fudge, it sets fast. Stir them in and spread the fudge promptly to ensure even distribution and easy topping application.
• Clean cuts: For neat squares, wipe your knife with a warm, damp cloth between each cut. This prevents sticking and creates cleaner edges.
• Flavor variations: For a different twist, try substituting peppermint extract for the almond extract for a minty Christmas fudge.