Cookie Dough Fudge
Category
DessertAuthor
Tiffany Hill
Servings
9-10 bars
Prep Time
10 minutes
Cook Time
20 minutes
Bakers, I use this mini loaf mold to make my fudge. See fudge packaging video here.
Ingredients
- 3 1/4 cups sugar (650 g)
- 1 cup butter (226 g)
- ¾ cup half & half (180 g)
- 8 oz marshmallow fluff (226 g)
- 14 oz white chocolate (400 g)
-
1 tsp vanilla
-
1 tsp cookie dough flavoring
- pinch of salt
For Topping
-
3 oz. melted chocolate for drizzling
-
Optional: mini chocolate chips
Directions
Step One: Cooked Base
- In a heavy saucepan combine sugar, butter, and half and half
- Cook over medium, stirring often, to 234°F / 112°C (soft ball stage). Use a candy thermometer and do not exceed 236°F to prevent crumbly texture.
- Remove from heat immediately.
Step Two: Add-Ins
Add marshmallow fluff, white chocolate, vanilla, cookie dough flavoring, and a pinch of salt to saucepan.
- Stir in until silky.
Step Three: Fill Your Molds
- Lightly mist cavities with baking spray.
Pour 150 grams of warm fudge into each mold cavity.
- Tap pan firmly on counter to level. Use the back of a greased spoon to spread evenly.
- Let set 8–10 hours at room temp or refrigerate for 90 minutes or flash freeze for 30 minutes.
Step Four: Drizzle and decorate
Melt 3 oz of chocolate in the microwave in 30-second increments, stirring between each round until smooth.
Transfer to a piping bag and snip a small tip.
Lightly drizzle over each fudge bar, then sprinkle with mini chocolate chips.
Package Your Fudge
I package my fudge in boutique boxes in pink or white lined with greaseproof paper and an optional wrap/sticker. You can also see my packaging video here.
Recipe Note
Pink Crumbb Tip 💗
Avoid adding the mini chocolate chips directly to the fudge batter. The heat will melt them and change the flavor.
For best results, sprinkle the mini chips on top of the melted chocolate drizzle once the fudge is poured and smoothed.
Additional Note 💗
If you prefer a softer, more decadent texture, you can remove the fudge from the heat a bit earlier — around 228–232°F instead of 234°F. This creates a silkier, melt-in-your-mouth finish that’s slightly softer than traditional fudge, with a creamy, almost velvety bite.
Keep in mind that lower-temp fudge may take a little longer to set and can be more delicate when slicing, especially in warmer environments. For the cleanest cuts, allow it to fully cool and chill briefly before slicing.
Cloud Fudge Storage Tips:
Your Cloud Fudge bars are made with real butter, white chocolate, and marshmallow fluff, which gives them that creamy, melt-in-your-mouth texture. Follow these simple tips to keep them fresh, beautiful, and bakery-perfect.
🌿 Room Temperature (Best for Selling): 7–10 days at cool room temperature
• Store in an airtight container
• Keep away from heat and direct sunlight
• Ideal temp: 68–72°F
Room temperature storage gives the best texture...soft, creamy, and easy to bite.
❄️ Refrigerator: 2–3 weeks
• Place bars in an airtight container
• Separate layers with parchment
• Allow bars to sit at room temp 15–20 minutes before serving for the best flavor
Refrigeration is great if your kitchen runs warm or if you’re prepping ahead for an event.
🧊 Freezer (Great for Prep Ahead): Up to 2 months
• Wrap each bar in parchment or plastic wrap
• Place in a freezer-safe container
• Thaw at room temperature for 1–2 hours before packaging or serving
Freezing does not harm the texture...these thaw beautifully!