12 Days of Cookies: Cookie dough fudge

12 Days of Cookies: Cookie dough fudge

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We all know we're not supposed to eat cookie dough. Pesky salmonella. But what if there was a way to eat it safely? And in fudge form?

Uh-huh. You get where I'm going with this?

We're makin' cookie dough fudge. And it will taste exactly like cookie dough, except no raw eggs. I found this recipe in one of my favorite cookbooks, Sweet Confections.

You can pair it with my Nutella Fudge and have yourself an amazing homemade late-night snack gift for someone special.

If you've missed any of the previous 12 Days of Cookies, here's a quick recap:

12 Days of Cookies:

Day 1: Salted Caramel Thumbprints

Day 2: Choco-Chiffon Fudge Cookies

Day 3: Peppermint Truffle Brownies

Day 4: Gingerbread Creme Cups

Day 5: Minty Marshmallow-Stuffed Chocolate Cookies

Day 6: Nutella Fudge with Sea Salt

Chocolate Cookie Dough Fudge

This fudge is actually a brown sugar fudge called penuche. Some of you might be scared off by the need for a candy thermometer. Don't be. I use this deep-fry thermometer and it has never failed me.

Oil for the pan
1 3/4 cups sugar
3/4 cup dark brown sugar
1/2 cup cream
1/4 cup milk
1 tablespoon corn syrup
3/4 teaspoon kosher salt
2 tablespoons butter
1 teaspoon vanilla extract
1/2 cup flour
1/3 cup chocolate chips

Oil an 8 x 8-inch baking pan. (I skipped this and lined with parchment, leaving a 2-inch overhang on two sides as "handles")

Bring the sugar, dark brown sugar, cream, milk, corn syrup, and salt to a boil over medium heat in a 3-quart saucepan. Boil to 242°F, stirring frequently.

Remove from the heat and stir in the butter, vanilla, and flour. (Try to get as many of those flour lumps out as you can.) Pour the mixture into a 9 x 13-inch baking pan in a thin layer. Let cool to 110°F undisturbed, about 20 minutes. (My note: I did not measure temp but 20 minutes was way too long for me...the mixture was very hard to scrape out. 10 minutes worked like a charm. Use a spoon to scrape it right out of the pan.) Scrape the mixture into the bowl of a stand mixer.

Mix on medium speed with a paddle attachment until the fudge thickens and begins to hold its shape, 3 to 5 minutes. Scrape into the prepared 8 x 8-inch baking pan, and spread evenly with an offset spatula. (I only have 9-inch pans, and I like my fudge a little thicker, so you can see I didn't use the whole pan.)

Sprinkle the chocolate chips on top, then lightly press them into the fudge. Let cool and set, at least 2 hours. Chill in the fridge for about 30 minutes if the chocolate chips are still soft.

Cut into pieces of desired size, and store in an airtight container. Fudge is even better on day two!

Makes 36-50 pieces of fudge.

Recipe courtesy Nina Wanat and Lark Crafts, from Sweet Confections.

Opinions expressed by parent contributors are their own.

Watch the video: How To Make Perfect Chocolate Chip Cookies (May 2022).

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