Feb 24
Chocolate Chip Cookie Dough Fudge18 Comments

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 8×8 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 9×13 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 8×8 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

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18 Responses to Chocolate Chip Cookie Dough Fudge

  1. I love when food has good memories associated with it. Of course, I can’t imagine any bad memories being associated with something as yummy looking as this. I love cookie dough and I think I’m already in love with this fudge.

  2. Paula says:

    I am loving this post! I haven’t been to your site before, but I discovered it on Foodgawker, it is great! Quick question… I am going to make your fudge tonight and I am wondering if the brown sugar is packed or not. Thanks!

  3. Ashley says:

    New follower, found your recipe on food gawker! This looks so good! Pinning it and sharing it on FB! =)
    http://www.TheLatestFind.com

  4. Jessica says:

    I’ve had this bookmarked since Josie posted it! Yours looks really amazing!!

  5. Kelly Salmon says:

    Oh My Goodness! We vacation in Cape May every year. My mom used to live in avalon and I had a summer job while in college on 96th street in Stone Harbor! Small world! Thanks for this recipe. It looks delish!

  6. Heather says:

    I stumbled on your recipe via Pinterest. I live in North Carolina now, but my family vacationed in Stone Harbor every summer growing up…such a wonderful place with so many memories. Thanks for the recipe…looks great!

  7. Laura says:

    I love cookie dough! This looks amazing, definitely next on my list!! Question though: For the corn syrup, is it light or dark? I’m kind of assuming that it’s light syrup but I only have dark so I figured I’d ask if it mattered. Thanks!!

    • Krissy says:

      I used light corn syrup. You could use dark, but there may be more of a molasses flavor that comes through!

  8. Anonymous says:

    Is it supposed to be kinda gritty like cookie dough?

  9. Lauri Ladd - Marketing Mommy says:

    I originally pinned your fudge recipe because it looked sooooo good, but now I’m glad I did for other reasons. My grandparents had a house in Stone Harbor on 314th st. bay side across from the Bird Sanctuary. I spent every summer there growing up. Springers’ Black Raspberry was my fav. and Peanut Butter Fudge from the Fudge Kitchen.

  10. Anonymous says:

    I tried this recipe and it was a disaster. By the time I reached the step of putting it into the 9×13 pan, it was gooey but then got hard. I could barely scrape it out let alone mix it. It turned out dry and unworkable. I wonder what I did wrong. Big disappointment as I was looking forward to sharing this with family.

    • Krissy says:

      I am sorry to hear that it did not work out for you. Did you use a thermometer? The cooling time will vary so it is important to use that. Hopefully you try again!

    • Anonymous says:

      I did use a thermometer. And it took about 20 mins to cool down. It was like caramel in certain spots, is that what its suppose to be like? It still seems like that would be hard to further mix. I would love to try again, should I also grease the 9×13 pan too?

    • Krissy says:

      I would try greasing the pan and see if that helps. I remember thinking my mixer was going through some pain while mixing it so it is rather thick. Make sure you don’t go over 242 degrees when it is on the stovetop, and also calibrate your thermometer.

  11. Kathy says:

    Wow what a ummy recipe! It was easy and a great change from the peanut-butter and chocolate fudge. I had to make a second batch to send down to my mom’s house.

  12. Jane says:

    Hi Krissy,
    My name is Jane and I’m with Dwellable.
    I was looking for blogs about Stone Harbor to share on our site and I came across your post…If you’re open to it, shoot me an email at jane(at)dwellable(dot)com.
    Hope to hear from you soon!
    Jane

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