Christmas Cookie Fudge

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This festive Christmas Cookie Fudge recipe with creamy white fudge, Nilla wafers, and holiday sprinkles is the perfect sweet treat for your Christmas cookie trays. Super easy fudge recipe you can make in minutes in the microwave.

Prep Time5

Cook Time2

Course: Dessert

Cuisine: American

Servings:

Calories: 138kcal

Author: Cara Lanz

Ingredients

2 ½ cups white chocolate chips I use Ghirardelli
4 tablespoons unsalted butter cut into small cubes
14 ounces sweetened condensed milk
½ teaspoon salt
1 teaspoon pure vanilla extract
¼ teaspoon almond extract or more, to taste
1 cup mini Nilla Wafers or regular size, chopped
½ cup Christmas jimmies, divided

Instructions

Line an 8x8 square pan with parchment paper. Smear butter on the pan before adding the parchment or use binder clips to keep it from slipping around.
Place white chocolate chips, butter, condensed milk, and salt in a large microwave-safe bowl. Stir to combine. Microwave for one minute. Gently stir to combine and check if chips have melted. Microwave in 30-second bursts until the chips are just melted. It's okay if the butter isn't quite melted yet.
Stir in the vanilla and almond extracts. If needed, heat for 15-30 seconds to fully melt the chips and butter, stirring until smooth. Avoid overheating to prevent the mixture from seizing.
Fold in the Nilla wafers, then gently mix in ¼ cup jimmies. Stir the sprinkles very briefly to avoid bleeding color, but it's okay if you have a little festive swirl :). Pour and gently spread the fudge into the prepared pan. Top with the remaining ¼ cup jimmies.
Refrigerate at least 2 hours until firm.
Before cutting, allow the fudge to rest at room temperature for 15-20 minutes so it doesn't splinter when sliced. Cut into 1 to 1 ½ inch squares, warming the knife blade under hot water and wiping it clean between cuts for sharp, neat edges.

Notes

Jimmies are the best sprinkles to use because they bleed less than nonpareils and other sprinkles. To minimize the colors running, stir them in very briefly.
To avoid grainy fudge, stir gently and only as much as needed to combine the ingredients while microwaving.
If your fudge seizes—becoming stiff and grainy—or separates and turns oily, don’t toss it! It’s usually fixable; check the FAQs in the post for tips.
For the best flavor and a smooth, creamy consistency, use high-quality chocolate, such as Ghirardelli.
Prefer stovetop preparation? Melt and stir the chocolate mixture gently over medium heat in a medium saucepan.

Nutrition