Friday, 5 December 2014

Cookie Dough Fudge

This week I had to prepare a gift for someone in my friendship group for Secret Santa. Over the years, I have learnt what makes a good Secret Santa present - and one of those is food. We all wrote on a piece of paper what we wanted, and my secret santa wanted some Cookie dough related thing. And after some good time searching the internet, I found a recipe for Cookie Dough Fudge


Cookie Dough
75g of salted butter, softened to room temperature 
50g of granulated sugar
50g of light brown sugar
1/2 tsp vanilla extract
30ml of milk 
62g of all-purpose flour
A pinch of salt

67g of light brown sugar
75g of salted butter
80ml of milk 
500g of confectioners sugar
1 tsp of vanilla extract
90g of milk chocolate chips
A pinch of salt


Line a 10x8 square baking pan with aluminium foil or parchment paper. I used aluminium foil trays, as the fudge doesn't stick and they're a good size. 

For the Cookie Dough...
Mix the butter and sugars in the bowl, until the mixture is light and fluffy. I used a handheld mixer on medium speed to get this consistency. Mix in the vanilla, salt and milk. Add the flour bit by bit, until the mixture is combined. Do not over mix, as the mixture may go runny.

For the Fudge...
Combine the light brown sugar, butter and salt in a medium saucepan. Leave this mixture to melt, without stirring it, as the butter may curdle. You can shake the pan to move the butter around. After the mixture is melted, take it off the heat and add the milk. You can stir the mixture now to make sure it is all combined. Slowly stir in the powdered sugar, bit by bit, until the mixture is smooth. As I added the sugar, the mixture did become quite bitty, but if you continue to mix in the sugar and break up the lumps, you will get a smooth consistency. You can add more or less powdered sugar depending on how sweet or thick you want your fudge to be.  Stir in the vanilla extract.

Add the cookie dough to the fudge and mix thoroughly. The mixture should be at room temperature now. Fold in the chocolate chips, and spread the fudge in your baking pan. Chill in the fridge for 3-4 hours. Then you can cut them into squares, and either leave it in the fridge for a firmer fudge, or at room temperate for a more gooey fudge. With the size that I used, this recipe made about 45 pieces!

And it's as simple as that!

What do you make for Secret Santa?

Love Sian xox 

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