Cookie Dough Fudge

Cookie Dough Fudge

I love making fudge, and even had a friend once call me the “Fudge Queen.” One day I was going through my freezer and found some leftover frozen cookie dough, the same kind as in my mini cookie dough ball brownies. My wheels started turning and I decided to use little bits of the dough in a batch of fudge.
Using white chocolate as a background, I added a half and half mixture of granulated sugar and light brown sugar. Once the mixture was all boiled and ready, I stirred in the bits of cookie dough pieces. The result was a deliciously rich and sweet fudge, reminiscent of a lovely cookie dough with a hint of penuche flavor.

 

Cookie Dough Fudge
 
Prep time
Cook time
Total time
 
Serves: 48
Ingredients
  • FOR THE COOKIE DOUGH PIECES:
  • ¼ cup butter
  • 6 Tablespoons light brown sugar, packed
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • ½ cup + 2 Tablespoons sweetened condensed milk (half of a 14 oz. can)
  • ------------
  • FOR THE FUDGE BASE:
  • ¾ cup butter (1 & ½ sticks)
  • 1&1/2 cups white sugar
  • 1&1/2 cups light brown sugar, packed
  • 5 oz. can evaporated milk
  • 12 oz. white baking chips
  • 1 teaspoon vanilla extract
  • 7 oz. jar Marshmallow Creme
Instructions
  1. First make the cookie dough pieces: Combine the butter, brown sugar, vanilla, flour, and sweetened condensed milk in a medium mixing bowl until smooth.
  2. Drop by tablespoons onto waxed-lined baking sheet. Freeze several hours until firm. Chop into tiny pieces, lay out in a single layer, and freeze again until ready to use in fudge.
  3. Next make the fudge base: In a large saucepan over medium heat, stir together butter, sugars, and evaporated milk. Stirring constantly, bring mixture to a ROLLING boil. Boil and continue stirring constantly for 5 minutes.
  4. Remove from heat and immediately stir in white chips and vanilla until mixture is smooth.
  5. Quickly stir in marshmallow creme until no lumps remain.
  6. Stir in a heaping cup of the frozen cookie dough pieces just until incorporated.
  7. Pour into a greased 9x13 inch pan. Let cool four hours on shelf or almost 2 hours in refrigerator before cutting.
Notes
It is very important that the cookie dough pieces are frozen for several hours before stirring into the hot fudge mixture. If they are not frozen enough, the dough will just melt into the fudge and there will be no visible cookie dough pieces inside the finished product.

Pin ItFollow Me on Pinterest

Comments

  1. YUM, you had me at Cookie Dough!

  2. Great idea. I always love the stuff you post. Would love for you to link up at my Sweet Treats Party this weekend! Hope to see you there 🙂
    Ashton
    http://www.somethingswanky.com

  3. Your fudge is fudgy-licious.  It made last week’s Sweets for a Saturday hit list.

  4. Wow! Looks and sounds amazing!!

  5. HI from poor badger! I totally had to pin this to my cooking board at pinterest!  =) such a good idea.

Speak Your Mind

Rate this recipe: