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

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.   Print With Image Without Image Chonky Boy Chocolate Chip Cookie Ice Cream Sandwiches Yield: 8 Author: Jenn Erickson Loaded with chocolate chips and buttery, brown-sugary vanilla flavor, these mall-sized cookies form a perfect partnership with a

Eggnog Fudge with Dark Chocolate Ganache

Inspired by the sweet success of my Pumpkin Pie Fudge with Salted Dark Chocolate Ganache from October, I couldn't help but coax a new holiday confection out of my dreams and in to the kitchen!

So here it is...creamy, smooth and delicately flavored Eggnog Fudge with Dark Chocolate Ganache.  There's just enough nutmeg and a touch of rum to give the sweet suggestion of the classic holiday drink, but without being too cloyingly sweet, boozy or spiced.  

This luscious layered confection is easy to prepare and goes down easy...too easy perhaps.  Everyone who tasted it agreed -- one piece simply isn't enough (even those who swore they don't like eggnog).


Eggnog Fudge with Dark Chocolate Ganache
(For a printable version of this recipe, click the  "Print Friendly' icon at the bottom of this post)
Makes 64 1" pieces

For the fudge
2 cups granulated sugar
3/4 cup salted butter, cut in to pieces
1/2 cup sweetened condensed milk
2/3 cup evaporated milk
10 ounces white chocolate, chopped (white chocolate chips can be substituted)
3 cups (7 oz.) mini marshmallows
1 teaspoon ground nutmeg  
2-3 Tablespoons dark rum or bourbon

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

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 sugar, butter pieces, condensed milk, and evaporated milk in a 3 1/2 quart saucepan.  Bring to a boil, stirring constantly, over medium high heat.  Continue to cook, stirring frequently to prevent burning, 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.  The mixture will be quite thick.  Lastly, stir in the rum and nutmeg.

3.  Pour mixture in to prepared pan.  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.

6.  Cool for 10 minutes, then sprinkle lightly with ground nutmeg for garnish.  Allow the fudge to continue to cool, on a baking rack, until it comes to room temperature.  Refrigerate for at least 3 hours.

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

Store fudge in the refrigerator, tightly wrapped for up to 2 weeks.  Best when served at room temperature.


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