Chocolate Chip Cookie Dough Fudge
Oil for the pan
1 and ¾ cup sugar
¾ cup dark brown sugar
½ cup cream
¼ cup milk
1 tablespoon corn syrup
¾ teaspoon kosher salt
2 tablespoon unsalted butter
1 teaspoon vanilla
½ cup flour
1/3 cup semi-sweet chocolate chips
Oil an 8x8" pan.
Bring the sugar, dark brown sugar, cream, milk, syrup and salt to a boil in a 3-quart saucepan over medium heat. Stir occasionally with a heatproof spatula.
Don't forget your candy thermometer.
Boil to 242 degrees, stirring frequently.
Remove from heat and stir in the butter, vanilla, and flour.
Pour the syrup into a 9x13 pan and let sit undisturbed at room temperature about 20 minutes, or until it reaches 110 degrees.
Scrape the syrup into the bowl of a stand mixer.
Beat on medium speed with a paddle attachment until the fudges thickens and holds its shape, 3 to 5 minutes. Scrape into the prepared 8x8" pan and spread evenly with an offset spatula.
Sprinkle the chocolate chips on top, lightly pressing them into the fudge.
Let the fudge cool and set, at least 2 hours. Chill in the fridge for 30 minutes if the chocolate chips are still soft.
Store in an airtight container or in the fridge. I found the fudge was even better after a day or two.