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Break the cookie dough up into chunks and place in a large bowl. Set aside.
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Place the muscovado sugar, milk and butter in a pan and place on a medium heat, stir until the butter has melted and the sugar has dissolved.
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Remove the butter mix from the heat, add the vanilla and stir in.
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Sift in the icing sugar, gradually stir it in until you get a very thick dough. Allow to go cold.
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Once cold, add the fudge and chocolate chips to the cookie dough and stir until combined. Press into a tin and put in the fridge for about an hour to firm up then cut into pieces.
Gluten Free Choc Chip Cookie Dough Fudge
Back to all recipes.Angel and Cookies cookie dough is free from all allergens and makes the most wonderful cookies, make them into fudge (not free from all allergens) and you have a sugary delight that is to die for. Gluten free cookie dough fudge, whats not to like, throw chocolate chips into the mix and it's a Coeliacs chocolate cookie, fudge loving, dream!
This recipe is...
- Preparation Time: 10 Mins
- Cooking Time: 1 hour 30 Mins
- This recipe makes 60 pieces
This recipe contains:
- Dairy
Ingredients
350g Angels and Cookies Chocolate Chip Cookie Dough
55g muscovado sugar
60ml milk
65g butter or margarine
1tsp vanilla extract
450g icing sugar
100g chocolate chips
Method
Nutritional Information (Per piece)
Cals
Calories
75
Carbs
13g
Fibre
0g
Fat
3g
Sugar
11g
Protein
1g
Alison Peters has been Coeliac since June 2014 and launched Coeliac Sanctuary in August of that year, and since then has aimed to provide a one stop shop for Coeliacs, from blogs, to recipes, eating out guide and online shop.
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