Chocolate Chip Cookie Dough Fudge

Ingredients

• 1 cup granulated sugar
• 1 cup light-brown sugar
• 1/2 cup heavy cream
• 1/4 cup milk
• 1 Tbsp corn syrup
• 3/4 tsp salt
• 2 Tbsp butter
• 1 tsp vanilla extract
• 1/2 cup all-purpose flour
• 1/3 cup semi-sweet chocolate chips

Directions

Add the granulated sugar, brown sugar, cream, milk, corn syrup and salt to a 3 quart saucepan. Set it over medium heat and whisk steadily until the sugars are fully dissolved. Continue cooking, stirring now and then, until the mixture reaches 240 degrees. As soon as it hits 240 degrees, take the pan off the heat and mix in the butter, vanilla and flour. Stir until the fudge is thickened and has cooled to lukewarm. Transfer it to the bowl of an electric stand mixer, fit the mixer with the paddle attachment, and beat on medium speed for about 2-4 minutes, stopping a few times to scrape the bowl, until the mixture is extremely thick. Press the fudge into a buttered 8x8 dish, then lightly press the chocolate chips over the top. Chill for about 30 minutes, until the fudge has set and the chocolate is firm. Slice into squares and store in an airtight container. This approach is different from the original method: if penuche fudge is familiar, this uses that same cooling-by-stirring idea instead of pouring the hot mixture into a pan and waiting. It cuts down the wait and leaves one less pan to wash. Recipe adapted from Bake at 350.