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Homemade Fudge Rounds

Decadent Homemade Fudge Rounds for Ultimate Chocolate Bliss

Try these Homemade Fudge Rounds for a decadent chocolate treat that indulges your childhood memories with a healthier twist.
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Prep Time 20 minutes
Cook Time 9 minutes
Cooling Time 10 minutes
Total Time 39 minutes
Servings: 12 cookies
Course: Desserts
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookies
  • 140 g Unsalted Butter Adds richness and moisture for a soft texture; substitute with margarine or coconut oil for a dairy-free version.
  • 150 g Granulated Sugar Sweetens the cookies and contributes to their chewy texture.
  • 1 Large Egg Acts as a binder, essential for holding the cookie together; no substitutes recommended.
  • 1 tbsp Light Corn Syrup Prevents crystallization for a chewy texture; golden syrup can be used as a substitute.
  • 1 tsp Vanilla Extract Elevates flavors; opt for pure extract for the best results.
  • 159 g All-Purpose Flour Provides structure; swap for a 1:1 gluten-free flour blend for gluten-free homemade fudge rounds.
  • 32 g Natural Cocoa Powder Infuses chocolate flavor and color; opt for Dutch-process cocoa for richer taste.
  • 1 tsp Cornstarch Ensures a tender, soft texture in the cookies.
  • 0.5 tsp Baking Soda Acts as a leavening agent, creating a light texture.
  • 0.25 tsp Fine Sea Salt Balances sweetness and enhances flavor.
  • 85 g Milk Chocolate Chips Boosts chocolate flavor; dark chocolate or vegan chips can be used for a different twist.
For the Filling
  • 113 g Unsalted Butter Serves as the base for the buttercream filling; margarine or vegan butter works as dairy-free options.
  • 11 g Unsweetened Cocoa Powder Adds richness to the filling; ensure it's sifted to prevent lumps.
  • 188 g Powdered Sugar Sweetens the filling; substitute with coconut powdered sugar for a healthier option.
  • 2 tbsp Warm Water Adjusts filling consistency; milk can be used for a creamier buttercream.
  • 0.5 tsp Vanilla Extract Flavors the buttercream filling, enhancing its taste.

Equipment

  • Mixing Bowl
  • electric mixer
  • Baking Sheets
  • parchment paper
  • spatula
  • Scoop

Method
 

Step‑by‑Step Instructions for Homemade Fudge Rounds
  1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
  2. In a large mixing bowl, cream together 140g of unsalted butter and 150g of granulated sugar until light and fluffy.
  3. Add in one large egg, 1 tablespoon of light corn syrup, and 1 teaspoon of vanilla extract, and mix until well combined.
  4. Whisk together 159g of all-purpose flour, 32g of cocoa powder, 1 teaspoon of cornstarch, 1/2 teaspoon of baking soda, and 1/4 teaspoon of sea salt in a separate bowl.
  5. Gradually fold the dry mixture into the wet mixture until just combined, then gently fold in 85g of milk chocolate chips.
  6. Scoop the dough onto prepared baking sheets, leaving 2 inches between each cookie.
  7. Bake for 8 to 9 minutes until edges are set but centers are still soft.
  8. Allow cookies to cool on baking sheets for a few minutes before transferring to a wire rack.
  9. For the filling, beat together 113g of unsalted butter, 11g of cocoa powder, and 188g of powdered sugar until fluffy, then mix in 2 tablespoons of warm water and 1/2 teaspoon of vanilla extract.
  10. Spread or pipe filling between two cooled cookies to serve.

Nutrition

Serving: 1cookieCalories: 200kcalCarbohydrates: 30gProtein: 2gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 18gVitamin A: 200IUCalcium: 15mgIron: 1mg

Notes

Store assembled fudge rounds in an airtight container at room temperature for up to 1 day, and in the fridge for up to 5 days. For longer storage, freeze for up to 1 month.

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