Chocolate Chip Cookie Dough Fudge

03.07.2012

6 Shares

Chocolate Chip Cookie dough fudge, yes!  Two superior, delectable desserts combine into one for a sensational treat that literally melts in your mouth.  Here’s a recipe I’ve had on my to do list for several months and thanks to a post from Dainty Chef I was reminded this needs to be marked as done.  I shouldn’t have waited this long.  This fudge is unparalleled!


When I saw the picture  and recipe over at Bake at 350 I immediately thought of penuche fudge.  This fudge, to me, is an incredible combination of chocolate chip cookie dough meets penuche fudge.  It literally melts in your mouth.  I need to get it out of my house because I can’t stop eating it!  Thank you Bake at 350 and Sweet Confections Cookbook for a spectcular and genius recipe!  This is not only perfect for me but perfect for gift giving as well.

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Chocolate Chip Cookie Dough Fudge

Yield: 16 squares

Ingredients

  • 1 cup granulated sugar
  • 1 cup light-brown sugar
  • 1/2 cup heavy cream
  • 1/4 cup milk
  • 1 Tbsp corn syrup
  • 3/4 tsp salt
  • 2 Tbsp butter
  • 1 tsp vanilla extract
  • 1/2 cup all-purpose flour
  • 1/3 cup semi-sweet chocolate chips

Instructions

  1. In a 3 quart saucepan combine granulated sugar, brown sugar, cream, milk, corn syrup and salt. Cook mixture over medium heat, stirring constantly with a wire whisk until sugar has dissolved. Heat mixture to 240 degrees, stirring occasionally. Once it reaches 240 degrees immediately remove from heat and stir in butter, vanilla and flour. Stir mixture until it becomes thick and lukewarm.* Pour mixture into an electric stand mixer and beat mixture on medium speed with the paddle attachment for about 2-4 minutes until mixture is very thick, scraping down sides of the bowl several times while mixing. Press thickened fudge into a buttered 8x8 dish and gently press chocolate chips onto fudge. Refrigerate fudge about 30 minutes until fudge is set and chocolate is hardened. Cut into squares and store in an airtight container.
  2. *This method is different from that of the original recipe. If you have ever made penuche fudge before you may have used the same method I used here. Stirring the fudge simply cools it faster, rather than pouring it into a pan and waiting for it to cool. It saves wait time and washing another pan.
  3. Recipe adapted from: Bake at 350

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9 comments

  • Jaclyn: Anonymous – essentially I think it should, I haven’t tried it on other fudge recipes other than this and penuche but I image it would because stirring hot foods/liquids releases heat. Hope that helps =). April 26, 2012 at 4:45pm Reply

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