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.
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!
- 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
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