Cookie Dough Fudge (Print Version)
# Ingredients:
→ Dry Goods
01 -
1 cup all-purpose flour, leveled off after spooning
→ Candy Bits
02 -
1 cup mini M&M’s, split into two ½-cup portions
03 -
1½ cups regular M&M’s—use 1 cup for one part and ½ cup for the other
→ Creamy Mixtures
04 -
½ cup salted butter, soft to the touch
05 -
⅓ cup packed light brown sugar
06 -
¼ cup white sugar
07 -
A pinch of salt (¼ teaspoon)
08 -
1 teaspoon vanilla (extract, pure)
09 -
2 tablespoons half and half
→ Fudge Essentials
10 -
14 oz can of condensed milk (sweetened)
11 -
1½ cups white chocolate chips (try Ghirardelli)
# Instructions:
01 -
Take an 8×8 pan, line it with parchment, and give it a light coating of cooking spray. Leave it for later.
02 -
Place the flour in a microwave-safe bowl. Heat it for 60 seconds. Let it cool, then sift to get rid of any bumps or lumps.
03 -
Toss 1 cup of regular M&M’s and ½ cup of mini ones into separate Ziploc bags. Pop both into the freezer while working on the other stuff.
04 -
In a medium-sized bowl, mix together the butter, sugars (granulated and brown), vanilla, half-and-half, and salt. Use a hand mixer on medium for about 1-2 minutes.
05 -
Turn down the mixer to its lowest speed, slowly add in the sifted flour, and blend until everything just comes together. Set this aside for now.
06 -
Put the white chocolate chips and condensed milk into a microwave-safe bowl. Heat in 30-second bursts, stirring well each time, until the mixture turns smooth.
07 -
Pull the M&M-filled Ziploc bags from the freezer. With a sturdy wooden spoon, work the M&M’s into the flour and butter mix.
08 -
Carefully pour the melted white chocolate mixture into the cookie dough with the M&M’s. Stir together until fully blended.
09 -
Spread the cookie dough into the prepared pan. Sprinkle the left-over M&M’s (both mini and regular) on top, gently pressing them into the fudge.
10 -
Cover the pan fully and refrigerate for at least 2 hours, or better yet, overnight.
11 -
Pull the fudge out of the fridge and cut it into a 5x5 grid, making 25 squares.
# Notes:
01 -
Keep the fudge in an airtight container in the fridge for up to a week.