My dad is a pretty good cook. He's master of the grill and he was always known around our neighborhood for his smoked turkeys. His other claim to fame is Christmas fudge. Chocolate fudge...and you can typically find him enjoying the first piece with a cold beer.
{My dad is awesome.}
So, when I received a copy of Nina Wanat's beautiful book,
Sweet Confections, the fudge caught my eye immediately. This is not my dad's fudge....this is chocolate chip cookie dough fudge. No, you're not dreaming.
Let me tell you about it. It's delicious. Mine turned out a bit darker than the picture in the book, but it's still delectable. I'm assuming it's because I was stopping the process to take pictures...don't do that.
Chocolate Chip Cookie Dough Fudgeingredients:
oil for the pan
1 & 3/4 c. sugar
3/4 c. dark brown sugar
1/2 c. cream
1/4 c. milk
1 TBSP corn syrup
3/4 tsp. kosher salt
2 TBSP unsalted butter
1 tsp. vanilla
1/2 c. flour
1/3 c. semi-sweet chocolate chips
Instructions:
Oil an 8x8" pan.
Bring the sugar, dark brown sugar, cream, milk, syrup and salt to a boil in a 3-quart saucepan over medium heat. Stir occasionally with a heatproof spatula.
{Don't forget your candy thermometer.}
Boil to 242 degrees, stirring frequently.
Remove from heat and stir in the butter, vanilla, and flour.
Pour the syrup into a 9x13" pan and let sit undisturbed at room temperature about 20 minutes, or until it reaches 110 degrees.
Scrape the syrup into the bowl of a stand mixer.
Beat on medium speed with a paddle attachment until the fudges thickens and holds its shape, 3 to 5 minutes. Scrape into the prepared 8x8" pan and spread evenly with an offset spatula.
Sprinkle the chocolate chips on top, lightly pressing them into the fudge.
Let the fudge cool and set, at least 2 hours. Chill in the fridge for 30 minutes if the chocolate chips are still soft.
Store in an airtight container, or like we did, in the fridge. I thought the fudge was even better after a day or two.
How would you like a copy of Sweet Confections: Beautiful Candy to Make at Home for your very own? Trust me, you want it. The whole book makes me happy and makes me want to make candy all day long.
Salted chocolate caramel lollipops? Yes, please. Strawberry lemonade marshmallows? I'll take five.
To enter, leave a comment on this post. That's it!
giveaway now closed...winner contacted.
Random winner will be selected on Thursday, November 10th at 8pm CST.Dad....whaddya say? Two kinds of fudge this year?
My dad is a pretty good cook. He's master of the grill and he was always known around our neighborhood for his smoked turkeys. His other claim to fame is Christmas fudge. Chocolate fudge...and you can typically find him enjoying the first piece with a cold beer.
{My dad is awesome.}
So, when I received a copy of Nina Wanat's beautiful book,
Sweet Confections, the fudge caught my eye immediately. This is not my dad's fudge....this is chocolate chip cookie dough fudge. No, you're not dreaming.
Let me tell you about it. It's delicious. Mine turned out a bit darker than the picture in the book, but it's still delectable. I'm assuming it's because I was stopping the process to take pictures...don't do that.
Chocolate Chip Cookie Dough Fudgeingredients:
oil for the pan
1 & 3/4 c. sugar
3/4 c. dark brown sugar
1/2 c. cream
1/4 c. milk
1 TBSP corn syrup
3/4 tsp. kosher salt
2 TBSP unsalted butter
1 tsp. vanilla
1/2 c. flour
1/3 c. semi-sweet chocolate chips
Instructions:
Oil an 8x8" pan.
Bring the sugar, dark brown sugar, cream, milk, syrup and salt to a boil in a 3-quart saucepan over medium heat. Stir occasionally with a heatproof spatula.
{Don't forget your candy thermometer.}
Boil to 242 degrees, stirring frequently.
Remove from heat and stir in the butter, vanilla, and flour.
Pour the syrup into a 9x13" pan and let sit undisturbed at room temperature about 20 minutes, or until it reaches 110 degrees.
Scrape the syrup into the bowl of a stand mixer.
Beat on medium speed with a paddle attachment until the fudges thickens and holds its shape, 3 to 5 minutes. Scrape into the prepared 8x8" pan and spread evenly with an offset spatula.
Sprinkle the chocolate chips on top, lightly pressing them into the fudge.
Let the fudge cool and set, at least 2 hours. Chill in the fridge for 30 minutes if the chocolate chips are still soft.
Store in an airtight container, or like we did, in the fridge. I thought the fudge was even better after a day or two.
How would you like a copy of Sweet Confections: Beautiful Candy to Make at Home for your very own? Trust me, you want it. The whole book makes me happy and makes me want to make candy all day long.
Salted chocolate caramel lollipops? Yes, please. Strawberry lemonade marshmallows? I'll take five.
To enter, leave a comment on this post. That's it!
giveaway now closed...winner contacted.
Random winner will be selected on Thursday, November 10th at 8pm CST.Dad....whaddya say? Two kinds of fudge this year?
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