Go Back
Print
DIY Homemade Fudge Rounds

Homemade Fudge Rounds

Homemade Fudge Rounds taste just like the packaged ones but even BETTER because they're less artificial but just as chewy, fudgy, soft, and chocolaty.

Course Dessert
Cuisine American
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 40 minutes
Yields: 9 sandwiches
Recipe by Tessa Arias

Ingredients

For the cookies:

  • 1 cup (4.5 ounces) all-purpose flour
  • 1 teaspoon cornstarch
  • 1/4 cup plus 2 tablespoons unsweetened cocoa powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon fine salt
  • 10 tablespoons (5 ounces) unsalted butter, at room temperature
  • 3/4 cup granulated sugar
  • 1 large egg
  • 1 tablespoon corn syrup
  • 1 teaspoon vanilla

For the filling:

  • 1 stick (4 ounces) unsalted butter, at room temperature
  • 1/2 teaspoon vanilla
  • 2 tablespoons cocoa powder, sifted
  • 1 1/2 cups powdered sugar, sifted
  • 2 tablespoons warm water

For the chocolate stripes:

  • 1/2 cup milk chocolate chips
  • 1 teaspoon vegetable oil

Directions

For the cookies:

  1. Preheat the oven to 350°F. Line baking sheets with parchment paper.
  2. In a medium bowl, combine flour, cornstarch, cocoa, baking soda, and salt.
  3. In a large bowl, use an electric mixer to beat the butter and sugar on medium speed until light and fluffy. Add the egg, corn syrup, and vanilla.
  4. On low speed gradually add in the flour mixture. Beat until combined. Dough will be slightly sticky.
  5. Drop 1 1/2 tablespoon balls of dough onto prepared baking sheets and bake for 7 to 9 minutes. Remove baking sheets to cooling racks to cool for five minutes. Remove cookies to the rack to cool completely.

For the filling:

  1. 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. Add water and beat on medium high speed for about 2 minutes or until light and fluffy.
  2. 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:

  1. For the stripes, microwave the chocolate chips and oil in a microwave safe bowl, stirring every 15 seconds, until smooth. Remove the chocolate to a squeeze bottle or ziptop bag and snip a small hole. Drizzle over chocolate in a striped pattern. Refrigerate just until chocolate is set. Serve or store in an airtight container in the fridge for up to 5 days. Best served at room temperature.

Recipe Notes

Adapted from Confessions of a Cookbook Queen