Ok, so this White Chocolate Cookie Dough Fudge is pretty much the most amazing fudge I’ve ever made. It’s by far the quickest to disappear and it tastes incredible! Beautifully smooth & creamy white chocolate fudge stuffed with chocolate chip cookie dough. That being said, my CRAZY Easy Milk & Cookies Chocolate Fudge recipe comes pretty darn close! Did I mention it hardly takes any time at all to make? I know right?! Literally all you need to do is melt it, mix it & put it in the fridge. It literally can’t get any easier that that! Well let me show you how you can make your very own White Chocolate Cookie Dough Fudge…
Do you really want to go all out instead of making a cheat microwave version? You’ll LOVE my traditional Vanilla Cookie Dough Fudge recipe!
Here is what you will need to make 36 pieces.
For the Cookie Dough
For the Fudge
Lightly grease and line the base & sides of the baking pan. If you are using a silicone one like me, you don’t need to line it.
In an electric stand mixer or a large bowl with an electric hand whisk, cream together the butter & the sugar until light and fluffy.
Beat in the vanilla and the golden syrup.
Fold through the flour and the chocolate chips with a spatula until you can’t see any more flour and it becomes a nice crumbly dough.
Roll the dough into 36 little balls. (they’ll be about 2cm in diameter.) Then pop them into the freezer to firm up for 15-20 minutes while we make the fudge.
Break the chocolate into a large bowl then add the condensed milk & the butter.
Heat in the microwave for 30 seconds then give it a really good stir. Continue to heat in 10 second intervals, stirring well between each one, until it’s smooth and melted.
Pour the fudge straight into the prepared/silicone tin and smooth out with a spatula.
Take the cookie dough balls out the freezer and, bearing in mind where you will be cutting later, (a 6 x 6 grid to make 36 pieces) press the balls firmly into the fudge.
Place into the fridge to set for at least 4 hours, overnight is best. When it’s firm, remove from the pan and slice into 36 pieces. (A 6 x 6 grid.)
If you want to decorate them, break the chocolate into a disposable piping bag. Pop it into the microwave and heat in 10 second intervals, giving it a good ‘squish’ between each go. Keep going until it’s melted then snip the end and zig zag over each piece of fudge. Allow to set before transferring to an airtight container.
Store in the fridge for up to 1 week.
How much do you want some White Chocolate Cookie Dough Fudge round about now? See how easy it is too? No faffing about with thermometers or slaving over a hot stove, just gorgeous results with minimal effort. One worth remembering the next time you want to make a home made gift…
I hope you enjoyed the post my lovelies, until next time!
Store in an airtight container in the fridge and consume with 7 days.
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Nutritional information on kitchenmason.com should only be used as a general guideline, I am not a certified nutritionist. Please always check labels for allergens where applicable.