Chocolate Chip Cookie Dough Fudge

Chocolate Chip Cookie Dough Fudge might be a good recipe to expand your dessert recipe box. This recipe makes 16 servings with 182 calories, 1g of protein, and 6g of fat each. For 18 cents per serving, this recipe covers 2% of your daily requirements of vitamins and minerals. 61 person have made this recipe and would make it again. Head to the store and pick up granulated sugar, corn syrup, flour, and a few other things to make it today. It is brought to you by Cooking Classy. From preparation to the plate, this recipe takes roughly 45 minutes. With a spoonacular score of 4%, this dish is very bad (but still fixable). Similar recipes are Hot Fudge Chocolate Chip Cookie Cookie Dough Ice Cream Sandwich, Chocolate Chip Cookie Dough Fudge, and Chocolate Chip Cookie Dough Fudge.

Servings: 16

 

Ingredients:

Equipment:

Cooking instruction summary:

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.*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.Recipe adapted from: Bake at 350

 

Step by step:

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.

2. 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.*

3. 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.*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.Recipe adapted from

1. Bake at 350

Nutrition Information:

covered percent of daily need