Chocolate Chip Cookie Dough Fudge

It’s holiday time!  I hope everyone is having fun baking new and old recipes.  I knew the second I saw this recipe that it would be a hit with pretty much anyone who tried it.  I found myself eating the edges as I was cutting it – and it is highly addictive.   

This recipe has now been added to my chocolate chip cookie dough obsession – along with truffles, ice cream and cupcakes.

It’s impossible to not want more cookie dough. It’s not to late to add this one to your holiday baked goods.  Enjoy and Happy Holidays!

Ingredients

• 1 3/4 cup sugar
• 3/4 cup brown sugar
• 1/2 cup heavy cream 
• 1/4 cup milk
• 1 Tbsp. corn syrup
• 3/4 tsp.  kosher salt
• 2 Tbsp. unsalted butter
• 1 tsp. vanilla extract
• 1/2 cup flour
• 1/3 cup mini semi-sweet chocolate chips

Directions

1. Spray an 8x8 inch  baking dish with cooking spray and set aside.

2. 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 F (i.e. the soft-ball stage). 

3. Remove from heat and stir in the butter, vanilla, and flour.

4. Pour the mixture into the bowl of a stand mixer fitted with the paddle attachment, and allow to cool until it reaches 110 degrees – it takes about 20 minutes to cool.

5. Beat at medium speed until the fudge thickens and holds its shape, 3 to 5 minutes. 

6. 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.

7. 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.

Source: Pink Parsley

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