Cookie Dough Fudge
User Reviews
5
Cookie Dough Fudge
Description
This Cookie Dough Fudge uses all-purpose flour that is heat-treated to ensure safety and mixed into a warm blend of melted white chocolate, condensed milk, butter, and brown sugar. The mixture creates a smooth base to which vanilla and semisweet chocolate chips are added for texture and flavor contrast. After mixing, the fudge is poured into a lined pan to set without baking.
The resulting fudge has a dense, chewy consistency with bursts of chocolate throughout, balancing sweet and buttery elements with a mild flour-mouthfeel that recalls raw cookie dough safely. The white and semisweet chocolate blend adds richness and depth.
This fudge can be stored in an airtight container for around a week at room temperature, or chilled in the refrigerator to last up to three weeks, although chilling will firm it considerably. It is convenient for making ahead and cutting into squares for portioned servings.
Ingredients
- 1 cup all-purpose flour
- 2 cups white chocolate chips (I like to use Ghirardelli brand)
- 14 oz sweetened condensed milk can
- 6 Tablespoons butter cut into 6 pieces, unsalted
- ½ cup light brown sugar firmly packed (I like to use dark brown sugar, or dark brown sugar
- ¾ teaspoons table salt
- 2 teaspoons vanilla extract
- ¾ cup semisweet chocolate chips divided (I like to use a blend of mini and regular-sized chocolate chips)
Instructions
- Line an 8x8” (20x20cm) square pan with parchment paper or aluminum foil. If using aluminum foil, lightly butter the surface to prevent sticking. Set aside. Measure out your chocolate chips at this point, too, dividing them into ½ cup (85g) and ¼ cup (40g) measurements.
- Heat-treat flour by placing in a microwave-safe dish and heat in 10-second increments until it reaches a temperature above 160F (71C). Set aside.
- In a medium-sized saucepan, combine white chocolate chips, condensed milk, butter, sugar, and salt. Turn stovetop heat to medium low and stir frequently until butter and chocolate chips are completely melted and mixture is smooth.
- Reduce heat to low and sift flour into the pan, then stir until completely combined.
- Remove from heat, add vanilla extract, and stir well.
- Working quickly, add ½ cup (85g) chocolate chips and stir until *just* combined (don’t overmix or your cookie dough fudge will become very chocolatey!). Immediately pour into prepared baking pan and smooth with a spatula if needed. Sprinkle remaining chocolate chips evenly over the surface.
- Allow fudge to set completely at room temperature, this usually takes 2-4 hours, then slice and serve!
Notes
- Keep fudge in an airtight container at room temperature for up to one week.
- Refrigeration extends storage to about three weeks but firms the fudge noticeably.
Nutrition Information
Show DetailsNutrition Facts
Serving: 321” pieces
Amount Per Serving
Calories 172 kcal
% Daily Value*
| Serving | 11" piece | |
| Calories | 172kcal | 9% |
| Carbohydrates | 22g | 7% |
| Protein | 2g | 4% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 12mg | 4% |
| Sodium | 82mg | 3% |
| Potassium | 112mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 18g | 36% |
| Vitamin A | 104IU | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 64mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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