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Homemade Fudge Rounds Recipe

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Homemade Fudge Rounds are a delicious treat with soft, chewy chocolate cookies and creamy filling. They taste just like the store-bought version but are fresher and free of artificial ingredients.

  • Total Time: 1 hour 9 minutes
  • Yield: 11 sandwich cookies

Ingredients

For the cookies:

10 tablespoons (142 grams) unsalted butter, at cool room temperature

3/4 cup (150 grams) granulated sugar

1 large egg, at cool room temperature

1 tablespoon light corn syrup

1 teaspoon vanilla extract

1 1/4 cups (159 grams) all-purpose flour

6 tablespoons (32 grams) unsweetened natural cocoa powder

1 teaspoon cornstarch

1/2 teaspoon baking soda

1/4 teaspoon fine sea salt

For the chocolate drizzle:

1/2 cup (85 grams) milk chocolate chips

1 teaspoon vegetable oil

For the filling:

1 stick (113 grams) unsalted butter, at cool room temperature

2 tablespoons (11 grams) unsweetened natural cocoa powder, sifted

1 1/2 cups (188 grams) powdered sugar, sifted

2 tablespoons warm water (about 100°F)

1/2 teaspoon vanilla extract

Instructions

  1. Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
  2. Beat the butter and sugar on medium-high speed in a stand mixer until light and fluffy, about 2 to 3 minutes. Add the egg, corn syrup, and vanilla, then beat to combine.
  3. In a separate bowl, whisk together the flour, cocoa powder, cornstarch, baking soda, and salt. Gradually add the dry ingredients to the butter mixture with the mixer on low speed. Beat until combined.
  4. Using a 1 ½-tablespoon spring-loaded scoop, drop dough balls onto the prepared baking sheets. Bake for 8 to 9 minutes, until the cookies are slightly puffed and the edges are set. Let cool on the baking sheets for a few minutes before transferring to cooling racks.
  5. For the chocolate drizzle, microwave the milk chocolate chips and vegetable oil in a microwave-safe bowl, stirring every 15 seconds until smooth. Drizzle or pipe the chocolate onto each cookie. Refrigerate until the chocolate sets, about 30 minutes.
  6. To make the filling, beat the butter on medium speed until smooth. Add the sifted cocoa powder and powdered sugar, and beat until light and fluffy, about 3 minutes. Add the warm water and vanilla extract, then continue to beat on medium-high speed for another 2 minutes until the filling is light and creamy.
  7. Spread or pipe the filling onto the flat side of half the cookies. Gently press the remaining cookies on top of the filling to form sandwich cookies.
  8. Enjoy the fudge rounds immediately, or store them in an airtight container at room temperature for up to 1 day. For longer storage, refrigerate them for up to 5 days, or freeze for up to 1 month.

Notes

  • For chewier cookies, use corn syrup in the dough and slightly underbake them.
  • If using salted butter, reduce or omit the added salt to avoid a salty taste.
  • Substitute golden syrup or honey for corn syrup, but expect a slight change in texture.
  • Use any type of chocolate for the drizzle—dark, milk, or white chocolate works well.
  • Leftover filling can be stored in the refrigerator for up to 3 days. Re-whip before using.
  • Author: Julia
  • Prep Time: 30 minutes
  • Cook Time: 9 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 sandwich cookie
  • Calories: 250
  • Sugar: 25g
  • Sodium: 50mg
  • Fat: 14g
  • Saturated Fat: 8g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 31g
  • Fiber: 1g
  • Protein: 2g
  • Cholesterol: 30mg

Find it online: https://omgmakethis.com/homemade-fudge-rounds-recipe/