It’s that time again….Crazy Cooking Challenge time that is! This month’s ultimate recipe quest is fudge and I have to tell you I wasn’t as excited as I normally am. I’m not a huge chocolate fan and have never really like fudge. It’s just so sweet and overpowering to me. But not liking something never stopped me from making it! Joel is a fudge fan so I knew he would be excited. And it’s a great little gift to give away to friends or neighbors this time of year!
I searched the blog world for the perfect recipe and came across a few too many to decide so it was up to Joel since he was the one eating it. Before even asking him, I knew what he would choose. I don’t even know why I bothered asking because the second I said “Chocolate Chip Cookie Dough” I heard a loud, enthusiastic, resounding YES! He didn’t need to hear the rest. I should have saved that for last.
I found this unexpected fudge recipe at one of my favorite baking blogs, Bake at 350. Bridget creates the most beautifully decorated cookies (majorly jealous of her skills) and totally decadent desserts. It didn’t have the typical texture or flavor of traditional fudge but it was still rich and sugary. And it really did taste like cookie dough.
Please be sure to vote for your favorite below by clicking “Click Here” and liking your favorite recipe. The winner will be featured as the Ultimate Fudge Recipe over at Mom’s Crazy Cooking!
Chocolate Chip Cookie Dough Fudge
recipe from Bake at 350
1 3/4 cup sugar
3/4 cup dark brown sugar
1/2 cup cream
1/4 cup milk
1 Tbsp. corn syrup
3/4 tsp. kosher salt
2 Tbsp. unsalted butter
1 tsp. vanilla
1/2 cup flour
1/3 cup semi-sweet chocolate chips
1. Oil an 8×8″ pan. Bring the sugar, dark brown sugar, cream, milk, syrup and salt to a boil in a 3-quart saucepan over medium heat. Stir occasionally with a heatproof spatula. Boil to 242 degrees, stirring frequently.
2. Remove from heat and stir in the butter, vanilla, and flour. Pour the syrup into a 9×13″ pan and let sit undisturbed at room temperature about 20 minutes, or until it reaches 110 degrees.
3. Scrape the syrup into the bowl of a stand mixer. Beat on medium speed with a paddle attachment until the fudges thickens and holds its shape, 3 to 5 minutes. Scrape into the prepared 8×8″ pan and spread evenly with an offset spatula. Sprinkle the chocolate chips on top, lightly pressing them into the fudge.
4. Let the fudge cool and set, at least 2 hours. Chill in the fridge for 30 minutes if the chocolate chips are still soft. Store in an airtight container, or like we did, in the fridge. I thought the fudge was even better after a day or two.
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