Homemade Fudge Rounds


Serving 9 people


40 min



Ingredients

  • baking soda 1/2 teaspoon baking soda
  • cocoa powder 2 tablespoons cocoa powder, sifted
  • corn syrup 1 tablespoon corn syrup
  • cornstarch 1 teaspoon cornstarch
  • egg 1 large egg
  • flour 1 cup (4.5 ounces) all-purpose flour
  • granulated sugar 3/4 cup granulated sugar
  • milk chocolate chips 1/2 cup milk chocolate chips
  • powdered sugar 1 1/2 cups powdered sugar, sifted
  • salt 1/4 teaspoon fine salt
  • unsalted butter 1 stick (4 ounces) unsalted butter, at room temperature
  • unsweetened cocoa powder 10 tablespoons (5 ounces) unsalted butter, at room temperature
  • vanilla 1/4 cup plus 2 tablespoons unsweetened cocoa powder
  • vegetable oil 1/2 teaspoon vanilla
  • water 1 teaspoon vanilla
  • 1 teaspoon vegetable oil
  • 2 tablespoons warm water
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How to make it

  1. For the cookies:Preheat the oven to 350F. Line baking sheets with parchment paper.In a medium bowl, combine flour, cornstarch, cocoa, baking soda, and salt.In a large bowl, use an electric mixer to beat the butter and sugar on medium speed until light and fluffy.
  2. Add the egg, corn syrup, and vanilla.On low speed gradually add in the flour mixture. Beat until combined. Dough will be slightly sticky.Drop 1 1/2 tablespoon balls of dough onto prepared baking sheets and bake for 7 to 9 minutes.
  3. Remove baking sheets to cooling racks to cool for five minutes.
  4. Remove cookies to the rack to cool completely.For the filling:In a large bowl, use an electric mixer to beat the butter on medium speed until smooth. Beat in vanilla. Gradually beat in the cocoa powder and powdered sugar and beat on low until just combined.
  5. Add water and beat on medium high speed for about 2 minutes or until light and fluffy.Pipe or spread filling on the flat side of half of the cookies. Gently press another cookie on top of the filling.For the chocolate stripes:For the stripes, microwave the chocolate chips and oil in a microwave safe bowl, stirring every 15 seconds, until smooth.
  6. Remove the chocolate to a squeeze bottle or ziptop bag and snip a small hole.
  7. Drizzle over chocolate in a striped pattern. Refrigerate just until chocolate is set.
  8. Serve or store in an airtight container in the fridge for up to 5 days. Best served at room temperature.