chocolate chip cookie dough fudge

28 May

cookie dough fudge top

So not only was this an amazing tasting fudge, but this is probably one of my favorite pictures I’ve taken of my food. I’m not a great photographer and I’m usually just trying to capture what I’m making in a somewhat pleasant way, but this picture made me happy. In other news, this fudge made everyone I gave it to pretty happy.

Notes: These went over really well. They’re not really fudge tasting and the flour gives them a slightly different texture, but they sure are good. My only real modification (besides omitting salt for salted butter) was to increase the amount of chocolate chips used and to incorporate half and top with half.

Adapted from: Pink Parsley , originally from Sweet Confections

Makes: 64 one inch squares or less for larger cuts

Ingredients:
1 3/4 cup white sugar
3/4 cup brown sugar
1/2 cup heavy cream
1/4 cup milk
1 tablespoon corn syrup
2 tablespoons salted butter
1 teaspoon vanilla extract
1/2 cup all purpose flour
1/2 cup mini chocolate chips

Directions:
1)Coat an 8×8 inch baking dish with cooking spray.
2) Combine the sugar, cream, milk, and corn syrup in a large saucepan over medium heat. Stir only at the start, until all the sugar is dissolved. Track with a candy thermometer until the temperature is 242 degrees F (soft-ball). Remove the saucepan from the heat and carefully add the butter, vanilla, and flour until combined.
3) Quickly transfer to a stand mixer bowl and let cool until 110 degrees. I tried to let cool in the saucepan until 110 and then transfer, but something with the flour made it very difficult to transfer, so I’d suggest transferring it while still hot.
4) Add 1/4 c mini chocolate chips and beat until the fudge thickens, around five minutes.
5) Pour into the prepared pan and smooth. Sprinkle the remaining 1/4 c mini chocolate chips evenly over the top and press them into the fudge. If you don’t press enough, they WILL fall off, but don’t go overboard.
6) Let set for two hours, refrigerating if not setting up by then. Cut into 1″ or larger squares.

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