Monday, December 12, 2011

Chocolate Chip Cookie Dough Fudge


Yes, really.  If that doesn't stop you dead in your tracks, then I don't think you're human.  This is serious stuff.  I have a family recipe that I use for standard fudge, but I like making fun and unique variations as well - peanut butter, pumpkin pie, and white chocolate have all been well-received in the past.  But I'm pretty sure this one surpasses them all.

This comes together pretty easily, and honestly the hardest part is waiting for it to set up!  The fudge was smooth and creamy, with the perfect cookie dough flavor.  This was my test batch, and it passed with flying colors - I'll definitely be including this candy in my holiday baskets.  The only change I'll make is to use mini chocolate chips instead of the full-sized ones.  I just think it will look cuter, and be a little bit easier to eat.

So head into your kitchen and make these now.  You definitely won't regret it.


Chocolate Chip Cookie Dough Fudge
barely adapted from Sweet Confections, via Bake at 350
  • 1 3/4 c. sugar
  • 3/4 cup brown sugar
  • 1/2 cup heavy cream 
  • 1/4 c. milk
  • 1 Tbs corn syrup
  • 3/4 tsp  kosher salt
  • 2 Tbs unsalted butter
  • 1 tsp vanilla extract
  • 1/2 cup flour
  • 1/3 cup mini semi-sweet chocolate chips
Spray an 8x8 inch  baking dish with cooking spray and set aside.

In a 3-quart saucepan, combine the sugars, cream, milk, corn syrup and salt.  Cook over medium heat, stirring occasionally, until the mixture reaches 242 degrees (ie the soft-ball stage).  Remove from heat and stir in the butter, vanilla, and flour.

Pour the mixture into a 9x13 inch casserole dish, and allow to cool until it reaches 110 degrees, 10 to 20 minutes.

Use a large spoon to scrape the mixture in the bowl of a stand mixer fitted with the paddle attachment.  Beat at medium speed until the fudge thickens and holds its shape, 3 to 5 minutes.  Transfer the fudge to the prepared 8x8 inch dish and smooth the top with a spatula.  Sprinkle the chocolate chips over the top, pressing them lightly into the fudge.

Allow to set at least 2 hours.  If it's not setting up, cover and refrigerate for a few hours.  Cut into squares and store in an airtight container.


55 comments:

Lauren said...

I think I love you.

Seriously, that looks amazing and I can't wait to try it!

Blog is the New Black said...

This could be a problem...

warmvanillasugar said...

This sounds so yummy!! Fudge is my favorite treat, and I find bloggers don't make enough of it, because I rarely see different kinds other than peanut butter or chocolate! I can't wait to try this!

Karly said...

Get in my mouth!

Cookbook Queen said...

This is beyond gorgeous and sounds amazing!! Totally going on my Christmas candy list :)

Kelsey said...

I've been looking for just the right treat to round out my tins this year. BINGO! Thanks, Josie!

Made in Sonoma said...

I could totally go for a piece right now!

Shawnda said...

Wow! Totally stopped me in my tracks :) Sounds pretty perfect for holiday snacking!

nicole {sweet peony} said...

oh wow! this sounds so good! i love the color of the fudge too :)

Jessica @Sunny Side Up said...

I love this!! I think I would try it with the mini-chocolate chips. Maybe even a half batch with some toasted walnuts... Mmmmm

Mary said...

Josie, these sound wonderful. I love to visit your blog and I never leave empty handed. I always have a recipe or tip to add to my kitchen cache. I hope you have a great day. Blessings...Mary

Connie/Marinatingonline said...

Very cute and yummy looking. Great job!

Laura said...

Um, wow? This looks incredible!

Laura said...

Um, wow? This looks incredible!

Charissa said...

I'm coming over! haha, this looks really decadent! Perfect for Christmas! There's room for naughty treats right!?

Averie @ Love Veggies and Yoga said...

holy.smokes.

wow.

just saw this on FG. I like the way you think. And bake!

Joanne said...

My brother might just forgive me for becoming a vegetarian if I make this for him. Thanks Josie!

Andi said...

I don't have a stand mixer. Think I can get away with mixing by hand?

Josie said...

Andie, do you have a hand mixer? If so, then I think that would work. I'm not sure if you could get enough air into it using just a whisk since it is pretty thick, but you could try!

bridget {bake at 350} said...

Ooo....yours turned out so much prettier than mine!!! :) PS...love your pretty pick blog! ♥ Thanks for the shout-out!

Josie said...

No way, Bridget! Thanks for the wonderful recipe - I love your blog! :)

Maggie @ A Bitchin' Kitchen said...

Whoa, I'm pretty sure I would have no self control around this at all! This looks amazing!

Erin said...

I'm definitely making this with my gramma tomorrow. Thank you for sharing! This looks DELICIOUS!

HRCK the Herald said...

Holy smokes, this looks unfathomably good! I will be attempting to make it this weekend!

Hannah said...

Ooooh, this looks fantastic! :D

Anonymous said...

I followed the instructions to a T and it will not turn to fudge. It is looks and feels like moon sand. I can't figure out what I did incorrectly.

Josie said...

Is your thermometer callibrated properly? Try putting it in the fridge for a few hours to see if it will set up. H
Good luck!

Krissy's Creations said...

The title stopped me dead in my tracks! Wow wow wow. Must.make.now. Thanks Josie for the wonderful recipe :)!

Elizabeth said...

And with this post my dilemma of what dessert to take to the work potluck next week is solved. This looks AMAZING!

Allison said...

Just tried this - with out a candy thermometer. My attempt isn't perfect but it's still amazing!

Melissa said...

I normally do everything by hand, including my mixer since I don't have a stand mixer. Is this going to hinder my fudge?

Josie said...

Hi Melissa, do you have a hand mixer? I would imagine that you could use that, but since I've never tried it, I can't say for sure. There's only one way to find out though!

Kelly @Free Spirit Food said...

This looks so good!! My new favorite Christmas treat!

Brittany said...

This was my first time making fudge. Saw the recipe and I HAD to try it! I didn't have a stand mixer so I mixed it by hand, that's what they did "back in the day" anyway so I figured it couldn't hurt. Turned out DELICIOUS! I did had to set it in the fridge to set but nothing wrong with that. Thanks for the recipe!

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Phyllis said...

Pumpkin fudge? That sounds interesting too. Will you share the recipe? My daughter-in-law just sent me this recipe for the cookie dough fudge. I am going to try it before Christmas next year. Can't wait!

Anonymous said...

Followed directions exactly and it came out rock hard, couldn't even get to the mixing stage because as it cooled it turned into a brick. Any suggestions?

Anonymous said...

I had the exact same experience as Anonymous from 10:27 yesterday when I tried this recipe last night. I could tell as I was stirring in the flour (after adding butter and vanilla) that it was already getting too thick. Then, when it cooled it became hard and crumbly. I had to just break it up into chunks and throw it out. It was like the flour didn't belong in the recipe and the whole thing seized up.

What could I have done wrong? I might have let it get a little over 242, maybe to 245, by the time I took it off the heat. Also, I live at a high altitude (about 4800 ft). Could that make a difference?

Josie said...

It sounds like both of you let it get above 242. Are you thermometers calibrated? I'm not familiar with high-altitude baking, so I have no idea if that would affect this recipe at all. Sorry it didn't turn out for you guys! :-(

Josie said...

Hi Phyllis,
This is the recipe I use for pumpkin fudge: http://annies-eats.com/2008/10/17/pumpkin-pie-fudge/

Anonymous said...

are you supposed to use light brown sugar? the fudge in the picture looks so light!

Mrs. P said...

Just mixed this up. It tastes AMAZING! Can't wait to see how it looks after it sets up. I used the recipe exactly as is and mixed in a kitchen aid mixer. I wasn't sure what it was supposed to look like, so I hope I mixed long enough/ not too long.

Angela said...

Oh my goodness! These look delicious! I have to make these :)

garnishedbow said...

Can you put these in the freezer?

Josie said...

I've never tried it, so I'm not sure.

Anonymous said...

As a person who is challenged yet often frustrated by the art of fudge making, I can confirm that the reason fudge turns hard is letting it go above the temp. One to two degrees is enough to ruin it.

Anonymous said...

I made these and they were delicious! Everybody loved them. Thank you. The only thing I would change is to cut it before putting the chocolate chips on because it is sorta difficult with them. Other than that it was super easy even without a thermometer and a high altitude it turned out just fine!

Anonymous said...

Looked so good I just had to make it! The only thing I would change although is a little less flour and about a 1/4 cup of butter. I found it to be very dry when I put it in the mixing bowl. Hope this helps!

Silver unicorn said...

:p want those

Anonymous said...

Trying to convert to metric system. The 1 3/4 c. Sugar and 3/4 c. Milk, does this also refer to cups? Thanks

Unicorn person said...

Imma unicorn hahahahaha

Alexandra Keely said...

would this freeze well?

Josie said...

Alexandra, I haven't tried freezing it, and don't have much knowledge on freezing candy, so I have no idea! Try a few pieces and see how it turns out!

Desi @ Wee Share said...

just made this and it's AMAZING! I folded in 2/3 of the mini chocolate chips and put the remaining 1/3 on top. It's perfect.

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