Chocolate Chip Cookie Dough Fudge

Growing up my family would spend a week in August every year at the beach in Stone Harbor, NJ. We were fortunate enough to stay at our family friend's house who happened to have a house right across the street from my best friend Megan's family. Stone Harbor is an adorable little beach town that doesn't have a boardwalk like the other beaches in NJ do. They do have a cute downtown area where we would spend our evenings after a full day at the beach. Besides Springer's, the other great thing about the downtown was the Fudge Kitchen. The best thing about it was the plate of samples that some poor college student would have to stand in front of the shop with and hold. Let's just say that I had more than my fair share of samples each night, I know that this is true for some of my family members and my best friend Megan.

Even though we haven't been to Stone Harbor in many years, and I am now fortunate to spend time at my family's beach house in another town, fudge always brings back really great memories of the summer. Our new beach town does not have a Fudge Kitchen, but my family always makes a point to travel to the nearest location whenever we are headed to the boardwalk for the kids to enjoy the rides. When I first bookmarked this recipe, I knew I had to immediately make it for my loved ones on Valentine's Day. Knowing how well the cookie dough truffles had gone over last year, I knew that my fudge loving, cookie dough obsessed family would love this just as much if not more. I was totally right, and they all enjoyed it. It was the first fudge that I have ever made at home, and it certainly will not be the last time. It was very sweet exactly how I remember the fudge tasting that I grew up on. It will make the perfect gifts for friends and family in the future. And since I gave most of it away, I need an excuse to make it again very soon.

Chocolate Chip Cookie Dough Fudge

Ingredients:

1 3/4 c. sugar
3/4 cup brown sugar
1/2 cup heavy cream
1/4 c. milk
1 Tbs corn syrup
3/4 tsp kosher salt
2 Tbs unsalted butter
1 tsp vanilla extract
1/2 cup flour
1/3 cup mini semi-sweet chocolate chips

What you'll do:

Spray an 8x8 inch baking dish with cooking spray and set aside. In a 3-quart saucepan, combine the sugars, cream, milk, corn syrup and salt. Cook over medium heat, stirring occasionally, until the mixture reaches 242 degrees (ie the soft-ball stage). Remove from heat and stir in the butter, vanilla, and flour. Pour the mixture into a 9x13 inch casserole dish, and allow to cool until it reaches 110 degrees, 10 to 20 minutes.

Use a large spoon to scrape the mixture in the bowl of a stand mixer fitted with the paddle attachment. Beat at medium speed until the fudge thickens and holds its shape, 3 to 5 minutes. Transfer the fudge to the prepared 8x8 inch dish and smooth the top with a spatula. Sprinkle the chocolate chips over the top, pressing them lightly into the fudge. Allow to set at least 2 hours. If it's not setting up, cover and refrigerate for a few hours. Cut into squares and store in an airtight container.

Source: Pink Parsley