The last step is sprinkling holiday sprinkles over the top. I press them gently into the surface so they stick once the fudge sets. Then I refrigerate the pan for at least two hours. When it’s firm, I lift it out by the parchment handles and slice it into neat squares. Every time I do this, I can’t help but smile—it’s so simple, yet so pretty and festive.
Pro Tips for Best Results
I tested this recipe three different ways before settling on my favorite method, and what I learned is that temperature control is key. If the heat is too high, the white chocolate becomes grainy and refuses to smooth out. Keeping the burner on low, even if it takes a few extra minutes, guarantees a silky fudge every time.
Another thing I learned the hard way is that you absolutely must work quickly once you add the sugar cookie mix. The mixture thickens fast, and if you don’t pour it into the pan right away, it becomes harder to spread evenly. I now always have my pan prepared ahead of time so I can transfer the mixture immediately.
I also discovered that adding the sprinkles at the right moment makes a difference. If you sprinkle them while the fudge is too hot, the colors may bleed. If you wait too long, they won’t stick. My ideal timing is about one minute after pouring the fudge into the pan. The top has cooled slightly, but is still soft enough to hold the sprinkles.
And finally, if you want super clean edges when slicing your fudge, warm your knife under hot water, wipe it dry, and slice while the fudge is still chilled. It glides through the creamy squares perfectly, leaving sharp edges that make your fudge look professional.
Common Mistakes to Avoid
The biggest mistake I made the first time was overheating the chocolate mixture. I thought turning the heat up would make it melt faster, but instead it seized into a lumpy mess that couldn’t be saved. Now I never use anything above low heat. Patience truly pays off here.
Another common mistake is adding too many sprinkles inside the fudge instead of just on top. I tried mixing some into the fudge once, and the colors bled, creating streaks of red and green throughout the mixture. Not the aesthetic I was going for. Keeping sprinkles on top looks prettier and keeps the fudge texture smooth.
A tricky mistake that beginners make is trying to cut the fudge before it has fully set. I’ve been guilty of this too. The inside will still be soft, so the knife drags through and makes uneven, messy edges. Let the fudge chill completely—it makes slicing so much easier and cleaner.
Finally, some people use cheap white chocolate or almond bark thinking it won’t matter. Trust me, it matters. Low-quality chocolate doesn’t melt smoothly and gives the fudge a waxy texture. Using good white chocolate makes a night-and-day difference in creaminess.(See the next page below to continue…)