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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Sponge Candy

Growing up in Buffalo, NY, sponge candy is undoubtedly sold at every chocolate shop.   Never having lived anywhere else – I’ve just become accustomed to it.  Unfortunately for most people – it is not made or available everywhere. You can check out the Wikipedia entry to find out the fun and cool names it goes by in other parts of the world – hockey pokey, sea foam or fairy food – anyone?  

Well, it is sponge candy here is Western New York – and we always have it coated in chocolate.  So one day while I was doing my weekly grocery shopping at Wegmans – I noticed a small cookbook entitled “Buffalo Cooks with Janice Okun”.  And I knew Janice Okun to be the local food critic in the area – so when I stopped to peruse the book – I opened right up to the page with a sponge candy recipe, and the book immediately ended up in my cart without a second thought.   I can’t wait to try more local recipes featured in this book!

So by now I’m sure you are wondering how you get those bubbles (aka sponge) in the candy, and surprising it is much easier than expected.  When I read the recipe I immediately realized what makes the bubbles. It is just white vinegar and baking soda – just like the volcano that many of us made in elementary school. 

Candy making can be tricky – so I was thrilled at how this turned out – it was perfect.  Just a note though – it is best to make this when the humidity is low or it may become gummy.  Also – use a candy thermometer to ensure the mixture reaches 300 degrees.     

Ingredients

• 1 cup sugar
• 1 cup dark corn syrup
• 1 Tbsp. white vinegar
• 1 Tbsp. baking soda
• 8-12 ounces bittersweet, semisweet or milk chocolate

Directions

1. Combine sugar, corn syrup and vinegar in a medium, heavy bottom saucepan.  Cook over medium heat until the sugar dissolves.

2. Continue cooking, without stirring, until the mixture reaches 300 degrees F on a candy thermometer. 

3. Remove from heat and quickly stir in the baking soda and mix well. 

4. Pour in a parchment and butter lined 9x9 inch square pan.   Cool completely.

5. Break sponge into pieces with a large knife.

6. Melt chocolate in the microwave in 30 second increments, stirring between each increment, until completely melted. 

7. Using a fork or tongs – dip into chocolate and place on parchment lined baking sheet to harden. 

Source: Buffalo Cooks with Janice Okun

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