Chocolate Chip Cookie Dough Fudge Recipe

Looking for an easy Chocolate Chip Cookie Dough Fudge recipe? Learn how to make Chocolate Chip Cookie Dough Fudge using healthy ingredients.


Submitted by sarahf95

Makes 1 serving



Oil an 8x8" 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. Remove from heat and stir in the butter, vanilla, and flour. Pour the syrup into a 9x13" pan and let sit undisturbed at room temperature about 20 minutes, or until it reaches 110 degrees. 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 8x8" pan and spread evenly with an offset spatula. Sprinkle the chocolate chips on top, lightly pressing them into the fudge. 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.

Recipe Ingredients for Chocolate Chip Cookie Dough Fudge

1 3/4 c. sugar
3/4 c. dark brown sugar
1/2 c. whole milk
1/4 c. skim milk
1 tbsp corn syrup
3/4 tsp. kosher salt
1 tsp. vanilla
1/2 c. flour
3 oz semi-sweet chocolate chips

Recipe Directions for Chocolate Chip Cookie Dough Fudge

  1. 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.

  2. {Don't forget your candy thermometer.}

  3. Boil to 242 degrees, stirring frequently.

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

  5. Pour the syrup into a 9x13" pan and let sit undisturbed at room temperature about 20 minutes, or until it reaches 110 degrees.

  6. Scrape the syrup into the bowl of a stand mixer.

  7. Beat on medium speed with a paddle attachment until the fudges thickens and holds its shape, 3 to 5 minutes. Scrape into the prepared 8x8" pan and spread evenly with an offset spatula.

  8. Sprinkle the chocolate chips on top, lightly pressing them into the fudge.

  9. Let the fudge cool and set, at least 2 hours. Chill in the fridge for 30 minutes if the chocolate chips are still soft.

  10. Store in an airtight container, or like we did, in the fridge. I thought the fudge was even better after a day or two.

Categories

Easter

Nutrition Facts
Serving Size 817.3g
Amount Per Serving
Calories
2544
Calories from Fat
228
% Daily Value*
Total Fat
25.3g
39%
Saturated Fat
8.7g
43%
Trans Fat
0.1g
Cholesterol
13mg
4%
Sodium
2128mg
89%
Potassium
574mg
16%
Total Carbohydrates
578.1g
193%
Dietary Fiber
4.4g
18%
Sugars
502.6g
Protein
15.6g
Vitamin A 5% Vitamin C 0%
Calcium 33% Iron 33%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
D
  Good points
  • Low in saturated fat
  • Very low in cholesterol
  •   Bad points
  • Very high in sugar
  • Contains alcohol
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