I found this recipe while perusing Bake at 350. If you’ve never visited her blog, you should go. You’ll find endless tips for decorating cookies and all sorts of delicious-looking treats. Even though my freezer is currently stuffed with flapjacks, muffins, cookies and cheerio bars, I couldn’t not make this recipe once I saw it. Primarily because it looked delicious and I had all the ingredients on hand. Those are two perfectly reasonable excuses, right?
- 1 3/4 c. sugar
- 3/4 c. dark brown sugar
- 1/2 c. cream
- 1/4 c. milk
- 1 T. corn syrup
- 3/4 tsp. kosher salt
- 2 T. unsalted butter
- 1 tsp. vanilla
- 1/2 c. flour
- 1/3 c. semi-sweet chocolate chips
- Bring the sugar, dark brown sugar, cream, milk, syrup and salt to a boil in a 3-quart saucepan over medium heat. Stir occasionally with a heatproof spatula. Boil to 242 degrees on your candy thermometer, stirring frequently. Remove from heat and stir in the butter, vanilla, and flour.
- Pour the batter into a 9×13″ pan and let sit undisturbed at room temperature about 20 minutes, or until it reaches 110 degrees. (I skipped the step of dirtying another dish and left it in the pot. It probably took a little bit longer to get down to 110 degrees though.)
- Scrape the mixture into the bowl of a stand mixer. Beat on medium speed with a paddle attachment until the fudges thickens and holds its shape, 3 to 5 minutes. Scrape into an 8×8″ pan lined with parchment or wax paper (I used wax paper and it stuck. May I suggest parchment paper?) and spread evenly with an offset spatula. (I found this part rather difficult.)
- Sprinkle the chocolate chips on top, lightly pressing them into the fudge. Let the fudge cool and set, at least 2 hours. (I would let it sit longer.) Chill in the fridge for 30 minutes if the chocolate chips are still soft. Store in an airtight container or in the fridge.
This fudge tastes exactly like chocolate chip cookie dough. It even had a very similar texture. I swear! I am in love. I had a bit of trouble with the firmness of the fudge. Mine seemed slightly soft (even though I accidentally cooked it to slightly too high of a temperature). This happened to me once before except it was even more soft; didn’t hold its form at all. This fudge held its form, so I decided to put it in the fridge to firm it up a bit … and only serve it straight from the fridge. That being said my only real complaint about this recipe is that it turned out very thin. I think I may have made it in a 9×9-inch square dish, though. I like fudge thick. So I would recommend doubling the recipe. You can’t go wrong with a thick piece of fudge that tastes exactly like cookie dough, right?