Chocolate Chip Cookie Dough Fudge
The flavour of cookie dough in a smooth creamy fudge, this Chocolate Chip Cookie Dough Fudge, is easy and delicious. It’s also the perfect recipe for giving as holiday gifts, if you can stop from eating it all yourself.
plain (all-purp) flour
(165g / 5.8oz)
sweetened condensed milk
(395ml / 14oz)
(150g / 5.3oz)
(1 stick / ½ cup)
liquid glucose (or light corn syrup)
white chocolate, chopped
(1 cup / 6.3oz)
sea salt flakes
dark chocolate chips
(180g / 6.3oz)
heavy based saucepan
8 inch square baking tin
Line an 8x8 inch square baking pan with baking paper.
Place the flour in a microwave safe bowl and heat on high for 90 seconds. Set aside (be careful as it gets very hot).
In a heavy-based saucepan over medium heat, combine the condensed milk, sugar, butter and glucose (or corn syrup). Stir regularly until everything's melted together and smooth.
Bring the mixture to a bubble, and cook, stirring for 3 minutes.
Take it off the heat and sift the flour in, in two parts, mixing well after each.
Return the mixture to the stove and cook until it thickens and starts to bubble. Cook for another minute.
Add the white chocolate, vanilla and sea salt and stir constantly until the white chocolate is completely melted and combined.
Turn the stove off and let the fudge sit for 10 minutes to cool slightly.
Pour half the fudge into the prepared tin, then sprinkle over half the chocolate chips. Carefully pat them down a little to push them into the fudge.
Pour quarter cup (or half the remaining) chocolate chips into the saucepan, fold the mixture just once then tip it out into the tin. Level it out gently so as not to melt all the chocolate.
Scatter the remaining 1/4 cup of chocolate chips over the top then leave to cool at room temperature for 1/2 an hour.
Chill for 3-4 hours or overnight before cutting into cubes.
For best results,
always weigh ingredients like flour and sugar.
are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).
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