Happy Monday to you! You are in for such a treat today…Carrie, from Fields of Cake has shared her amazing (and I do mean AMAZING) recipe for Cookie Dough Fudge. When we were all at BlogHer Food in May, she brought some with her.
It is to die for, and luckily for her, she brought enough for me to bring home! (I would have possibly knocked her over the head and stolen the leftovers otherwise. I’d have hated to have to, but, well, it’s cookie dough fudge.)
Mmmmmm, Who doesn’t love Chocolate Chip Cookie dough? It tastes delicious; it’s a bit naughty with the raw eggs, it makes all heart ache go a way if only for a little bit, and it’s delicious….wait, I already said that… And fudge?! Well, fudge can really depend on taste and who made it. THIS fudge is SUPER smooth, creamy, chocolaty and DELICIOUS!
I am not sure why fudge flavors have been rolling around in my brain lately but YAY for my tummy and taste buds
Since beginning my fudge making obsession, this recipe has been requested over and over again. Your dear sweet blogger hostess with the mostest, Susan, convinced me to share it with you for my guest blog post. Well if Susan loves you I KNOW that I will love you too, therefore I will share.
Cookie Dough Fudge
makes 1 8×8 Pan
Let’s start with the cookie dough shall we?
Start with your favorite chocolate chip cookie recipe and just replace the eggs with pasteurized egg (you know the kind in the carton) or buy the cookie dough in the refrigerated section with the mini chips. Press it into the bottom of a well greased disposable 8×8 pan and shove it in the freezer to firm up!
OK, your cookie dough is freezing. Cool! (no pun intended)
Now lets make fudge!!
Smooth Chocolate Fudge
- 1 - 7 ounce jar marshmallow fluff ( I like Jet-Puffed)
- 12 ounces good semi-sweet chocolate (the better the chocolate the better the fudge)
- 1 cup white sugar
- 12 Tbsp. unsalted butter
- 2/3 cup heavy cream
- pinch salt
- 3 Tbsp. whiskey or favorite liqueur
Mist an 8×8 disposable pan with cooking spray and set aside.
Place fluff and chocolate in heat proof bowl and set aside.
In medium saucepan bring sugar, butter, cream and salt to a rolling boil. Whisk like crazy until the temperature reaches 235 degrees Fahrenheit on a candy thermometer. Immediately take off the heat and pour over the fluff and chocolate. With a hand mixer or in a stand mixer beat until it all comes together smoothly. At first it will look separated and oily but keep beating it on medium high speed. Once it comes together pour in the whiskey and beat some more until all combined and silky smooth.
Now pour half of the fudge into your prepared 8×8 pan, remove your frozen cookie dough from the pan and place over the bottom half of the fudge. Pour the remaining fudge over the cookie dough. Allow to cool for about an hour then cover with plastic wrap and refrigerate to firm up.