Welcome to the Bakeshop Collection
Your membership unlocks this library for as long as it remains active.
The Bakeshop Collection is now the primary home for recipe content inside Carter's Bakeshop as of 06/20/2026. There are over 75 recipes currently available, with new recipes added regularly..
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A Growing Recipe Library
Beginning in February 2026, volume measurements were added to most new recipe files as a courtesy. Older recipes may contain metric measurements only, and be in a previous format before we switched to downloadable PDFs. All formulas are developed and tested using metric measurements, which should always be considered the primary and most accurate version of the recipe. For volume conversions, please use a trusted online conversion tool as needed.
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Applies to Vault access, Recipe Audits, and other items not included inside the Bakeshop Collection.
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BUTTER COOKIE FUDGE
How This Fudge Is Different
Most “sugar cookie” or “white chocolate” fudge recipes online lean on marshmallow fluff, sweetened condensed milk, sugar cookie mix, white chocolate chips, or a combination of all of the above. There’s nothing wrong with those if you want fast and nostalgic—but this recipe is written like a professional confection:
No marshmallow fluff
No boxed sugar cookie mix
No condensed-milk dump-and-stir base
No stabilizer-heavy white chips
Instead, it uses a proper cooked sugar and cream base, real white couverture (or high-quality baking bars), butter, glucose, and a controlled amount of crushed cookies for flavor and texture. The result is cleaner, less cloying, and much more “boutique candy shop” than blog shortcut.
Blonde Sugar No. 3
Blonde Sugar No. 3 is my “in-between” caramel – not a stretchy, sticky chew and not a crumbly fudge, but a true caramel–fudge hybrid. It has a clean, confident bite, a smooth, short-grained interior, and that warm toasted-milk melt that feels more like a European milk candy than a typical home-style caramel. It slices into perfect little cubes, stacks neatly in boxes, and doesn’t smear or ooze, but it still melts easily on the tongue.
Instead of taking the sugar to a deep amber, we toast it to a true blonde, then let cream and evaporated milk do the rest of the work. The magic is in the temperature: pull lower if you want a softer, chewy blonde caramel, or take it to 255°F with a final whisk for the signature Blonde Sugar No. 3 texture you see here. In the full Bakeshop Collection post, I walk you through those exact ranges so you can choose your finish on purpose, not by accident.