Comments on: Easy Cookie Dough Fudge

By: Sam

Sam — Thu, 18 Jan 2024 14:36:14 +0000

In reply to Katie.

I’m so glad you enjoyed it so much, Katie! 🙂

By: Katie

Katie — Wed, 17 Jan 2024 16:52:46 +0000

This has quickly become one of my favorite recipes. I make it often, usually with a friend as it helps to get everything sifted and creamy. Bring it to the office all the time and people LOVE it. 10/10 one of the best recipes I’ve found with a quick google search.

By: Aaron A

Aaron A — Fri, 01 Sep 2023 04:23:31 +0000

This turned out great, even though I forgot the vanilla extract. Gritty like cookie dough. Even has that nutty raw flour taste. Make sure your flour does reach 165° to kill bacteria. It’s addictive people. Especially with a little sea salt on top.

By: Sam

Sam — Thu, 23 Mar 2023 15:27:35 +0000

In reply to Mary.

Hi Mary! You can definitely add some nuts. Stir in half a cup at the end, or if you want more nuts, reduce the chips a little and add some more. You can eyeball this and adjust it as you like. 🙂

By: Mary

Mary — Tue, 21 Mar 2023 08:43:36 +0000

Adding this to my list of things I wanna make! I was wondering—do you think adding nuts would work with this recipe? If so, about how much should be added? Thank you!

By: Sam

Sam — Wed, 04 Jan 2023 17:00:30 +0000

In reply to Ally.

Hi Ally! They’ll melt some but they are not supposed to melt completely. In fact, if they do, the fudge could be a bit greasy. Just as real cookie dough has sugar crystal texture, so does this fudge in order to taste and feel like cookie dough.

By: Ally

Ally — Wed, 04 Jan 2023 05:01:11 +0000

Are the sugar crystals supposed to completely melt in step 3? Because on med-low they just… don’t. I’m making this for the first time and worried about gritty fudge. Nothing worse than gritty fudge…

By: Mlle Kitty

Mlle Kitty — Tue, 19 Apr 2022 14:06:27 +0000

Make this! Followed directions for the most part except used salted butter instead. Let it cool uncovered overnight. And fudge came out picture perfect! Really tastes like cookie dough. Everyone raved at the salty sweet combo.

By: Sam

Sam — Fri, 24 Dec 2021 20:53:32 +0000

In reply to Mel.

Thank you so much, Mel! I do have it on my list of videos to make. 🙂

By: Mel

Mel — Thu, 23 Dec 2021 16:51:40 +0000

In reply to Kate.

This looks amazing! Can you do a video got your Millionaire shortbread if possible ? That would be great

By: Sugar Spun Run

Sugar Spun Run — Tue, 21 Apr 2020 20:16:26 +0000

In reply to Tosha Sanderdon.

Oh no, Tosha! I am so sorry that you’re experiencing an issue with the fudge. As long as there were no substitutions made… the only things I would say is that you may just need a little bit more powdered sugar or your ingredients were too warm to start. I would try adding in more powdered sugar and allowing it to sit for the two full two hours in the fridge. I hope that helps. 🙂

By: Tosha Sanderdon

Tosha Sanderdon — Tue, 21 Apr 2020 14:25:14 +0000

I love this recipe! But mine is thin and runny! What should I do?

By: Sam

Sam — Tue, 07 Jan 2020 21:23:49 +0000

In reply to Leah Tyson.

Hi Leah! You can cook the flour before using to be safe, I include instructions on how to heat treat flour in my edible cookie dough post.

By: Leah Tyson

Leah Tyson — Tue, 07 Jan 2020 21:00:48 +0000

is it safe to use flour when it is not cooked or baked?

By: Sam

Sam — Sun, 22 Dec 2019 15:21:28 +0000

In reply to Phelicia.

Hi Phelicia! I’m sorry that it was so thick/difficult for you! I would add the flour first (make sure to measure the flour properly, it’s easy to accidentally over-measure) and stir that in and then only add as much powdered sugar as is needed to get the right consistency. I really hope that helps and hope the fudge is a success for you ultimately!

By: Phelicia

Phelicia — Sat, 21 Dec 2019 23:36:13 +0000

This rating is 4 the recipe/instructions only as I haven’t tasted the fudge yet.
Seemed like by the time I added part of the flour and powered sugar the consistency of the fudge was way 2 thick. Could not use the mixer any longer, just had 2 hand stir (even that was difficult). So, adding the chocolate chips was very difficult along with spreading it onto the lined dish. I have 2 make another batch of this, Sam can u tell me what I might have done wrong or can suggest what I can do 2 correct the thickness? I followed ur instructions completely. Thanks so very much.

By: Sam

Sam — Fri, 08 Nov 2019 02:00:20 +0000

In reply to Jana Rawitser.

How long has it been in the fridge? It might need a bit more time.

By: Jana Rawitser

Jana Rawitser — Fri, 08 Nov 2019 01:04:00 +0000

Taste is great. But doesn’t set up like fudge ! What do I do to it?

By: Sam

Sam — Sun, 31 Mar 2019 06:14:07 +0000

In reply to Liv.

Hi Liv! It usually has a frosting like consistency. If it is too thin, you can add a little more flour or powdered sugar. 🙂

By: Liv

Liv — Sat, 23 Mar 2019 04:52:47 +0000

I love the concept of this recipe, as the ones I’ve tried have been dominated by the white chocolate taste so I’m happy to try something different. I just made it and it seemed like a whipped cream like consistency, what consistency should it be before putting it in the pan? Do you recommend more powdered sugar as a fix?

By: Sam

Sam — Thu, 22 Nov 2018 13:35:04 +0000

In reply to Jennifer Vallone.

So glad you enjoyed, Jennifer!!

By: Jennifer Vallone

Jennifer Vallone — Thu, 22 Nov 2018 12:27:59 +0000

This recipe is super easy and sure to please anyone who loves cookie dough!

By: Sam

Sam — Sun, 11 Nov 2018 02:55:08 +0000

In reply to Donna.

Semi-sweet is what I used for the recipe. 🙂

By: Donna

Donna — Sat, 10 Nov 2018 17:02:08 +0000

Would you recommend the Semi-sweet or the Milk Chocolate fore the chocolate chips?

By: Sam

Sam — Fri, 07 Sep 2018 01:36:39 +0000

In reply to Kate.

It’s 170 grams. 😃