The lovely John Whaite has only gone and published another book! John Whaite Bakes At Home. And I must say, it’s absolutely beautiful from start to finish. After pawing over the pages for the first time, I saw this little beauty and knew it was the first recipe I was going to make from this delightfully charming book.
Cookie… dough… fudge. Oh yes, you heard me. All in one amazing piece. Sounds epic right? Well it bloomin’ well is!
Here is what you will need to make about 25 drool inducing pieces.
For The Cookie Dough
- 75g Unsalted Butter, Room Temp
- 40g Golden Caster Sugar
- 40g Light Muscovado Sugar
- 1 tsp Vanilla Extract
- 1 tsp Golden Syrup
- 125g Plain Flour
- 75g Dark Chocolate Chips *
For The Fudge
- 150ml Whole Milk
- 150ml Double Cream
- 250g Golden Caster Sugar
- 100g Light Brown Soft Sugar
- 100g Unsalted Butter, cubed
- Pinch Salt
- 20cm/8″ Square Cake Tin (or silicone)
- Sugar Thermometer
*Don’t be tempted (as I almost was) to switch out the dark chocolate chips to milk chocolate. The fudge is already so sweet that you actually need the bitterness of the dark chocolate to cut through it. It just works, trust me.
Grease & line your cake tin with baking paper if using a metal tin.
To make the cookie dough, put the butter & sugar in the bowl of an electric stand mixer (or a large bowl with an electric hand whisk) and beat until light & fluffy.
Add in the vanilla and golden syrup then mix well. Sift in the flour, add the dark chocolate chips and mix until a firm dough forms.
Roughly divide the dough into 25 portions and roll into little balls. Place on a baking tray and pop into the freezer for at least 30 minutes.
Meanwhile, let’s crack on with the fudge.
Put all the ingredients (except for the salt) into a large, heavy based saucepan.
Ok, it doesn’t look pretty now, but just you wait!
Place over a medium heat and stir occasionally until everything has dissolved. Bring to the boil and allow to bubble until it reaches 118°C on a thermometer. (About 15-20 mins or so.)
For details on how you could win your very own Judge 3 in 1 digital scale & thermometer (plus other goodies!) see the end of this post.
When it has reached temperature, remove from the heat and stir in the salt.
Allow to cool for a minute or two then give it a stir and pour into the prepared tin/silicone mould. Spread out evenly using the back of a spoon.
Then take the cookie dough balls out the freezer and evenly dot them into the fudge.
Leave to set at room temperature. (To be sure, leave for a couple of hours or better yet, overnight.)
John advises not to put this in the fridge as it will sweat and generally not end up being very nice.
Once the fudge has set, slice into 25 pieces and store in a metal tin lined with baking paper.
I mean, isn’t that a thing of beauty? Definitely something you will want to share with friends, family & co-workers. Take it from me, you ain’t eating all this yourself! You’d probably land yourself in some sort of sugar induced food coma!
But seriously, the surrounding fudge is so beautifully soft & sweet, then you bite into the cookie dough and those dark chocolate chips… just little bites of pure, indulgent, heaven!
If you are going to treat yourself to a new cook book in the near future, I would put John Whaite Bakes At Home at the top of your list. It’s filled to the brim with his delightfully creative & alluring sweet and savoury bakes. And not to mention his writing style which is exquisitely charming. If I dare say it, it’s even better than his first book!
Previously in the post I mentioned this fabulous Judge 3 in 1 digital scale & thermometer. As you can see, it’s an extremely useful & versatile gadget to have in the kitchen! It was particularly handy when making this fudge, as you can actually set an alarm to go off when it reaches your desired temperature, how awesome is that?! So even if you are distracted by a million and one other things, your fudge or even your Sunday roast won’t be ruined thanks to this fab piece of kitchen tech.
Courtesy of the lovely folks over at Judge, one of you lucky lot will win a fantastic 3 in 1 digital scale & thermometer along with a complete range of the new, eco friendly BioChef utensils, a non-slip oven mitt & a non-slip pot holder.
All you have to do to enter is one of the following two options.
1. Like the KitchenMason Facebook Page & share the photo pinned to the top of the timeline
2. Follow @KitchenMason & @JudgeCookware on Twitter and retweet the competition tweet on KitchenMason’s Twitter feed.
And it’s as simple as that!
Competition is open to UK residents only and closes on Saturday 17th May at 2pm.
The winner will be announced on both Facebook & Twitter shortly after.
Well I hope you enjoyed the post this week my lovelies, until next time – good luck!