This recipe was billed as being a fudge, but I have to disagree - it doesn't nearly set as much as a real fudge does, and ends up being soft and yielding even after refridgeration. On the upside, it freezes super well and is nothing short of life-threatening when coated with chocolate. Behold!
Cookie Dough Not-Quite-Fudge
1/2 cup butter
3/4 cup brown sugar
1 teaspoon vanilla (I like to use jarred vanilla paste, which is amazing)
2 cups of plain flour
1 can (395 g/14 oz) of sweetened condensed milk
1 teaspoon cinnamon
(Optional: 1 cup mini chocolate chips)
Cream the butter and the sugar with the vanilla until pale and fluffy
While mixing, add half of the flour, then half of the sweetened condensed milk - repeat once the first lot is incorperated
(Fold in chocolate chips, if using)
Spread into a lined 20 cm x 20 cm (8 inch x 8 inch) pan, and chill for at least 3 hours
You can eat it straigh from the pan, giggling with glee, but I recommend putting on a pair of disposable gloves and rolling it into walnut-sized balls. These can be frozen for a quick sugary doughy fix, or drizzled in chocolate before stuffing into your gob.
No comments:
Post a Comment