Chonky Boys: The Chocolate Chip Cookie Ice Cream Sandwiches that Scream Summer!

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Featuring my thick and nuggy Chonky Boy Chocolate Chip Cookies, these ice cream sandwiches are the stuff that summer dreams are made of.  If you've ever had the Cookie Ice Cream Sandwich at Disneyland , you are going to LOVE these! 

These big and bold chocolate chip cookies are based on a recipe from my culinary school studies at Auguste Escoffier, but with a few modifications to give them that Jennuine touch.  They make the perfectas book for a fat slice of real vanilla bean ice cream.  And those mini chips?  You just gotta have that extra cronch!

Thank goodness this recipe only makes 8 sandwiches, otherwise I would be eating them for breakfast lunch and dinner.  This way, my big family can help save me from my inner child diet-saboteur.  
PrintWith ImageWithout Image Chonky Boy Chocolate Chip Cookie Ice Cream SandwichesYield: 8Author: Jenn Erickson Loaded with chocolate chips and buttery, brown-sugary vanilla flavor, these mall-sized cookies form a perfect partnership with a fat wedg…

Pumpkin Pie Fudge with Salted Dark Chocolate Ganache Recipe


After the success of this latest confectionery experiment I am so excited to present to you my recipe for Pumpkin Pie Fudge with Salted Dark Chocolate Ganache!

This is the perfect Autumn candy!  The fudge is creamy and smooth with just the right amount of pumpkin and spice.  The silky ganache and flaky sea salt take the already excellent fudge to the realm of the sublime!

If you love chocolate, pumpkin pie, and salty/sweet combinations...you'll love this fudge.  Even if you don't care for pumpkin pie because of the texture, you should give this recipe a try.  It captures the delicate taste of pumpkin combined with fall spices, but with the texture of fudge, rather than custard.


Pumpkin Pie Fudge
with Salted Dark Chocolate Ganache
fudge portion of recipe adapted from Southern Living
Makes 64 1" pieces

For the fudge
2 cups granulated sugar
1 cup packed light brown sugar
3/4 cup salted butter, cut in to pieces
1 cup canned pumpkin
2/3 cup evaporated milk
2 Tablespoons real maple syrup
2 teaspoons pumpkin pie spice
9 ounces white chocolate, chopped (white chocolate chips can be substituted)
3 cups (7 oz.) mini marshmallows
1 teaspoon vanilla extract

For the ganache
8 oz. semi-sweet chocolate (chopped, or high quality chips)
1/2 cup heavy cream

For garnish
A flaky salt like Fleur de Sel, Flor de Sal, or Sel Gris

An 8x8 pan (must be at least 2" tall), or a 9x9 pan
Candy Thermometer*

1.  Prepare your pan by lining bottom and sides with foil.  Allow foil to overhang at least two sides, so it can be used to lift the fudge from the pan in the end.  Spray foil with non-stick spray or lightly coat with butter. 

2.  Stir together the sugars, butter pieces, pumpkin, evaporated milk, maple syrup and spice in a 3 1/2 quart saucepan.  Bring to a boil, stirring constantly, over low to medium high heat. Continue to cook until a candy thermometer reaches 234 degrees F (soft-ball stage).  The thermometer will shoot up to around 224 rather quickly, but it can take up to 20 minutes to slowly climb the remaining 10 degrees.  Be patient, stir frequently, and keep your burner set the lowest setting of "high" to maintain a boil, but prevent burning.

*Candy Thermometer tip:  Make sure to clip your candy thermometer to the side of the pan and that the tip of the glass portion of the thermometer is submerged in the candy as it cooks.  Here's a great video for checking to make sure your candy thermometer is giving accurate readings:  click HERE.

2.  Immediately remove pan from heat.  Remove thermometer.  Stir in the white chocolate until it has melted and incorporated completely.  Next, stir in the mini marshmallows until they have melted and are thoroughly incorporated.  Lastly, stir in the vanilla extract.

3.  Pour mixture in to prepared pan.  Use a small offset spatula to smooth & level the top, if necessary.  Cool for 15 minutes.

4.  While fudge is cooling, prepare the ganache by placing the chocolate in a medium bowl.  In a saucepan, or in the microwave, bring cream to a boil.  Pour boiling cream over the bowl of chocolate.  Allow to sit for 2 minutes.  With a small whisk or fork, gently bring the cream and melted chocolate together until thoroughly combined, smooth and shiny.

5.  Pour chocolate ganache over the fudge (which will be warm, but will have set by now).  Use a small offset spatula to smooth and level, if necessary.

6.  Cool for 10 minutes, then sprinkle desired amount of salt on top of the ganache.  Allow the fudge to continue to cool, on a baking rack, until it comes to room temperature.  Refrigerate for at least 2 hours.

7.  Lift fudge from pan by the overhanging foil.  Gently peel back the foil.  With a sharp knife, cut in to 1" squares.  Wipe knife in-between slices to keep pieces looking neat and clean.

Store fudge in the refrigerator.  Best when served at room temperature.



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