It’s been all sweets, all the time this month. In fact I think I’ve only shared one savory recipe in December. If you’re starting to feel like you need a break from all of the sugar, you’re in luck – I am going to lighten things up a bit this coming week, with a few appetizer ideas for your holiday parties and maybe even a dinner recipe. But not before first offering one or two more suggestions for your holiday baking needs 🙂 Maybe there are a few of you out there who, like me, have waited until the last minute to decide on your food-related holiday gifts, and if so, this fudge would be a great addition!
I’m not normally a fan of fudge – in fact, I’ve probably only made it a few times, mainly because Shane loves it. But when I came across this recipe for chocolate chip cookie dough fudge, I knew it had to happen. Raw cookie dough is a major weakness of mine, I’d so rather eat a big bowl of it than actually bake the cookies, so I’m fairly powerless against anything that promises to take like cookie dough. And bonus, no raw eggs in the fudge!
This recipe comes together easily, the only thing you really need to assure success is a reliable candy thermometer. If you don’t have one, they’re pretty inexpensive, and can be used for so many things. Definitely worth it in my book. I used mini chocolate chips on Josie’s recommendation, but if you don’t have them, feel free to substitute the regular size. Regardless of which ones you use, just be sure to press the chips into the fudge after you add them. I didn’t, and lost quite a few as I was cutting the fudge into squares. That minor issue aside, the fudge was a giant hit! It’s creamy, and really does pack a whole lot of cookie dough flavor. I brought the fudge to Shane’s office party yesterday, and won’t tell you how much of it the two of us ate 🙂 I never thought I’d crave fudge, but this recipe is a definite repeat here, and soon.
1 3/4 cups granulated sugar
3/4 cup packed dark brown sugar
1/2 cup heavy cream
1/4 cup milk
1 tablespoon light corn syrup
3/4 teaspoon kosher salt
2 tablespoons unsalted butter
1 teaspoon vanilla extract
1/2 cup all-purpose flour
1/3 cup mini semi-sweet chocolate chips
Coat an 8×8-inch pan with cooking spray. Set aside.
Add both sugars, the cream, milk, corn syrup and salt to a 3-qt saucepan, stirring to combine. Set over medium heat and cook, stirring occasionally, until the mixture reaches 242 F on a candy thermometer (the soft ball stage). Turn off the heat under the pan and whisk in the butter, vanilla and flour (my flour got a little lumpy and I couldn’t get them all out, but it didn’t wind up being a big deal).
Transfer the mixture to a 9×13 inch baking dish, and allow to cool until it reaches 110 F, about 15-20 minutes.
Using a spoon, scrape the mixture from the baking dish into the bowl of your stand mixer. Fit the mixer with the paddle attachment, and beat the fudge on medium speed for about 4 minutes, or until it thickens and holds its shape. Transfer to the prepared 8×8 pan and spread in an even layer with an offset spatula. Sprinkle with the chocolate chips and press them gently into the top of the fudge.
Let the fudge set for at least 2 hours – I refrigerated mine overnight before cutting into squares. Though you don’t have to store it in the fridge, I liked the texture best when it was cold.