What is your best fudge memory?
Mine involves my best friend and a 1/2 pound block of chocolate delight in the Wisconsin Dells. When you’re away at summer camp, fudge is as good as it gets!
The thought of fudge brings back so many fun memories of summers at camp and traveling to small town shops. Even the smallest taste of fudge makes me smile!
This fudge recipe comes by way of Sally at Sally’s Baking Addiction. I spotted it on her site and immediately knew that I needed to try it. Sally agreed! Who knew it was this easy to make egg-less cookie dough?
The fudge itself is made on the stove, then combined with the cookie dough and loaded with chocolate chips.
I definitely added some extra chocolate chips, and I would recommend that you do the same!
The fudge goes straight into the fridge, but I did lick the cookie dough spatula and it was fantastic. Oh the cookie dough possibilities!
Just like the Caramel Apple Cheesecake Bars, the family and I sampled this fudge Monday afternoon before dinner.
It is super sweet and tasted exactly like cookie dough!
Definitely perfect for a sweet and special occasion!
Although discovered on Sally’s site, this recipe is actually from The Cookie Dough Lover’s Cookbook. I’ve seen it on a few different sites, and it seems to have some sweet and tasty recipes. Do you own The Cookie Dough Lover’s Cookbook? What is your favorite cookie dough recipe?
Even More Fudge…
Chocolate Chip Cookie Dough Fudge
makes 36 fudge squares
For Cookie Dough
1/3 cup unsalted butter, soften to room temperature
1/4 cup sugar
1/4 cup light brown sugar
1/2 tsp vanilla extract
1/8 tsp salt
2 Tbsp half-and-half (or milk or cream)
1/2 cup all-purpose flour
1/3 cup light brown sugar
1/3 cup unsalted butter
pinch of salt
1/3 cup half-and-half (or milk or cream)
4-5 cups confectioners’ sugar (I used 4 cups)
1 tsp vanilla extract
1/2 cup mini semi-sweet chocolate chips
Line 8×8 square baking pan with aluminum foil or parchment paper. Set aside.
For the Cookie Dough, combine butter and sugars in the bowl of a stand or handheld mixer. Beat on medium speed until light and fluffy. Mix in vanilla, salt, and half-and-half. Add flour and mix until just combined. Do NOT overmix.
To prepare the fudge base, combine brown sugar, butter, salt, and half-and-half in a medium saucepan. Stir over medium-low heat until butter is melted and brown sugar is dissolved. Remove from heat. Slowly stir in powdered sugar, 1 cup at a time, until mixture is smooth and sugar is incorporated throughout. Stir in vanilla. Add more confectioners’ sugar if desired. The more powdered sugar you add, the thicker, firmer, and sweeter the fudge will be. I used 5 cups.
Add cookie dough to the fudge base and stir to combine. At this point, the mixture should have cooled to room temperature. If not, continue to stir until it is no longer warm to the touch. Fold in mini chocolate chips and spread fudge into prepared baking pan. Chill until set, about 3-4 hours. Cut into squares and enjoy!
*Fudge will keep for 1 week in the refrigerator.
What is your favorite fudge recipe?