Because the cookie dough frosting last week wasn’t enough? This week it’s cookie dough fudge. Who doesn’t want that?

Ingredients:

• 1 3/4 cup sugar
• 3/4 cup dark brown sugar
• 1/2 cup cream
• 1/4 cup milk
• 1 tablespoon corn syrup
• 3/4 teaspoon kosher salt
• 2 tablespoons unsalted butter
• 1 teaspoon vanilla
• 1/2 cup flour (I used all-purpose gluten-free flour)
• 1/3 cup semi-sweet chocolate chips

Combine the sugars, cream, milk, corn syrup, and salt in a 3 quart saucepan over medium heat.

Bring to a boil, stirring occasionally at first, frequently once hot, until 242 degrees.

Remove from the heat and add the butter, vanilla, and flour, stirring until well mixed.

Pour into a 9X13″ dish, and let cool at room temperature about 20 minutes, until cooled to 110 degrees. While you wait, grease an 8X8″ pan.

Scrape the cooled mixture out of the pan, and into a mixing bowl.

Beat on medium speed until somewhat thickened and lighter in color , about 5 minutes. I found that mine still looked gloopy then, but when I scraped the sides of the bowl it was actually firmer than it appeared.

Transfer the mixture to the greased 8X8″ dish, spread evenly, and lightly press the chocolate chips into the top.

Chill at least 2 hours, then cut into pieces. I think this one should probably kept in the fridge to keep it firm.

For at my hockey team, this was the 2nd favorite of the ~50 things I’ve brought to a game, right behind the brown sugar cookies.

Chocolate Chip Cookie Dough Fudge

From Bake at 350.

• 1 3/4 cup sugar
• 3/4 cup dark brown sugar
• 1/2 cup cream
• 1/4 cup milk
• 1 tablespoon corn syrup
• 3/4 teaspoon kosher salt
• 2 tablespoons unsalted butter
• 1 teaspoon vanilla
• 1/2 cup flour
• 1/3 cup semi-sweet chocolate chips

Combine the sugars, cream, milk, corn syrup, and salt in a 3 quart saucepan over medium heat. Bring to a boil, stirring occasionally at first, frequently once hot, until the mixture reaches 242 degrees.

Remove from the heat and add the butter, vanilla, and flour, stirring until well mixed. Pour into a 9X13″ dish, and let cool at room temperature about 20 minutes, until cooled to 110 degrees. While you wait, grease an 8X8″ pan.

Scrape the cooled mixture out of the pan, and into a mixing bowl. Beat on medium speed until somewhat thickened and lighter in color, about 5 minutes. Transfer to the greased 8X8″ dish, spread evenly, and lightly press the chocolate chips into the top.

Chill at least 2 hours, then cut into pieces. Store uneaten fudge in the fridge.