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Cool Whip Candy

COOL WHIP CANDY (PERFECTION VERSION)

An incredibly easy, no-bake confection made from just two primary ingredients—thawed whipped topping and powdered sugar—resulting in a rich, fudgy, melt-in-your-mouth candy texture similar to classic divinity or old-fashioned fudge.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 36 pieces
Course: Confectionery, Dessert
Cuisine: American, No-Bake
Calories: 125
Ingredients Equipment Method Notes

Ingredients
  

Candy Base Ingredients
  • 1 large container frozen whipped topping (such as Cool Whip), thawed completely 8 ounces / 226g
  • 4 cups confectioners’ sugar (powdered sugar), sifted This amount is critical for setting the candy.
  • 1 teaspoon pure vanilla extract
  • 1 pinch salt Optional, to balance sweetness.
Coating and Finishing (Optional)
  • 1/2 cup extra confectioners’ sugar For dusting and coating.
  • 1/2 cup finely crushed graham crackers or sprinkles For rolling the finished candy.

Equipment

  • Large Mixing Bowl
  • 8x8 inch baking pan
  • Parchment paper
  • Sturdy Spatula or Wooden Spoon

Method
 

Step 1: Preparation and Thawing
  1. Ensure the whipped topping (Cool Whip) has been completely thawed. This process should ideally be done overnight in the refrigerator, or for several hours until the topping is soft and homogenous.
  2. Line an 8x8 inch baking pan with parchment paper, making sure the paper hangs over the sides to create a 'sling' for easy removal. Lightly grease the parchment paper with non-stick cooking spray if desired.
Step 2: Combining the Base Ingredients
  1. In a large mixing bowl, gently combine the thawed whipped topping, vanilla extract, and the small pinch of salt. Mix slowly using a spatula until the ingredients are just combined. Avoid overmixing.
  2. Begin adding the confectioners' sugar, one cup at a time, to the whipped topping mixture. Use a wooden spoon or a sturdy spatula to incorporate the sugar thoroughly.
  3. Continue adding the sugar until the mixture becomes extremely thick and difficult to stir. The consistency must resemble very stiff cookie dough or thick clay. You will likely need all 4 cups of sugar to achieve the necessary firmness for setting.
Step 3: Chilling and Setting
  1. Transfer the thickened candy mixture into the prepared 8x8 inch pan. Use the back of a spoon or a slightly dampened spatula to press the mixture firmly and evenly into the pan, ensuring the surface is flat and uniform.
  2. Cover the pan tightly and place it into the refrigerator. Chill for a minimum of 4 hours, but ideally overnight (10 to 12 hours) for the easiest cutting and best texture.
Step 4: Cutting, Coating, and Storage
  1. Once completely firm, lift the candy out of the pan using the parchment paper sling. Place the block onto a clean cutting board. Cut the block into small, bite-sized squares (e.g., 1 inch by 1 inch).
  2. Pour the extra confectioners' sugar (or optional coatings) onto a shallow plate. Take each cut square and gently toss it in the confectioners' sugar until all sides are evenly coated. Tap off any excess sugar.
  3. Store Cool Whip Candy in an airtight container in the refrigerator to maintain its shape and texture. It will last for up to 10 days.

Notes

The success of this recipe depends entirely on using enough confectioners' sugar and allowing adequate chilling time. If the mixture seems too sticky after adding 4 cups of sugar, add a tablespoon or two more until it pulls away cleanly from the sides of the bowl. For a chocolate version, swap out 1/4 cup of the confectioners' sugar for unsweetened cocoa powder.