Salted Choc Chip Cookie Dough Fudge is an easy fudge with the flavour of cookie dough and, lots of choc chips and a little salty kick for a garnish.
It’s been a while since I made some fudge, so I thought it was high time to get creating again. So for all those super sweet treat fans out there, this one’s for you.
I’ve been in a real cookie mood lately (ak my Buttery White Chocolate Blueberry Cookies and more waiting in the wings) so it seemed like a no-brainer to combine cookies and fudge.
Here I present my Salted Choc Chip Cookie Dough Fudge. Two of my favourite treats combined into one and what a flavour combo it is.
As with all my fudge recipes, I use an easy fudge method then I add a little flour which gently nudges it in the cookie dough flavour direction. I have tried making fudge the traditional way but it ended in sadness and something not much like fudge at all. So, now I unashamedly use the easy method, which is to say, I use sweetened condensed milk as the base and go from there.
If you love fudge, you’ll love this. If you love eating cookie dough straight outta the bowl before the cookies are baked, you’ll like this. I mean, who doesn’t like eating cookie dough pre-baking, right, right? If you just said out loud “I don’t like eating cookie dough pre-baking” who are you??? I feel like I don’t even know you anymore. Haha. This Choc Chip Cookie Dough Fudge may just bring you around.
Salted Cookie Dough Fudge
- 1 can (395ml) sweetened condensed milk
- 1 cup (200g) golden caster sugar (white granulated sugar is fine)
- 1/4 cup liquid glucose (or light corn syrup)
- 115 g (1 stick / ½ cup) unsalted butter
- 220 g white chocolate, chopped
- 1 teaspoon vanilla extract
- 1/2 cup (65g) plain (all-purp) flour
- 1 1/4 cups milk chocolate chips (split 1 cup / 1/4 cup)
- 1 1/2 teaspoons sea salt flakes
- Line an 8x8 inch square baking pan with baking paper.
- Combine the sweetened condensed milk, sugar, glucose or corn syrup, butter, white chocolate and vanilla in a heavy based saucepan. Stir, over low heat, without boiling, until the sugar is dissolved and the mixture is smooth.
- Continue to stir for another 6-8 minutes over low heat until the mixture has thickened a little.
- Add the sifted flour and stir through until well combined, then continue to cook over the low heat for another 3 minutes. It should become quite thick.
- Remove from heat and allow to cool for a few minutes, before adding 1 cup of choc chips. Stir through only once or twice so they don’t melt, then quickly pour the fudge into your lined tin.
- Sprinkle the last ¼ cup of choc chips over the top followed by the salt. Press down lightly with a spoon just so the salt is stuck in the fudge a little bit and won't just fall off when the fudge sets.
- Leave for 30 minutes to cool at room temperature, then cover with plastic wrap and refrigerate 3-4 hours or overnight.
- Cut into squares and serve.