That's where I found this recipe for Chocolate Chip Cookie Dough Fudge. Seemed easy enough... I didn't have heavy cream so I had to find a substitute that used milk and butter. It worked pretty well, actually.
Chocolate Chip Cookie Dough Fudge
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.
|Those, I think, are flour lumps. They became more incorporated when I mixed everything with the mixer.|
If you've got any budding cavities, you'll soon find out once you take a bite of these! I think this would be a great treat to put into holiday gift bags along with some truffles. Very, very sugary but it is fudge!