Chocolate Chip Cookie Dough Fudge

I found this recipe on www.pink-parsley.com because I was looking for something out of the norm to make (vs. cupcakes or bars).  Plus, I'd never attempted to make fudge before.  The recipe was fairly easy and didn't take long.  The entire plate vanished amidst my coworkers.  The one mistake I made which I learned was a critical step! was to cool fudge SLOOoooooowly.  I thought the recipe was just written by a slacker.  Nope, it must be cooled gradually or else the sugar will precipitate out and form an entirely different consistency (think grainy rather than smooth fudge).  But it was tasty nevertheless and I will definitely try my hand at fudge again.

Chocolate Chip Cookie Dough Fudge

• 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

Spray an 8x8 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 9x13 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 8x8 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.  Cut into squares and store in an airtight container.