I'm not usually interested in making (or eating) food that uses a lot of processed ingredients, but when I tried this recipe, I was sold and decided to ignore that it uses marshmallows. It is so much easier than any other cooked fudge recipe I've used, plus the texture is rich and creamy. As a bonus, you can use any flavor of chocolate that you want...obviously I used dark. Shock!
Fudge
2 c sugar
2/3 c evaporated milk
1 3/4 c mini marshmallows
1/2 c butter, cubed
Pinch of salt
2 t vanilla
8 oz of chocolate, broken up or chopped
Butter an 8 x 8" glass baking pan well.
In a heavy 2 quart saucepan combine the sugar, evaporated milk, marshmallows, butter and salt. Bring to a boil over medium heat, stirring constantly.
Remove from heat and add in the vanilla and chocolate. Stir with a spatula until the chocolate is melted and the mixture is completely combined and smooth. Pour into the buttered baking dish. Cool to room temperature and then refrigerate until firm.
3 comments:
Hello, I know this is an older post but I just found it. My daughter is looking for a recipe to put in little jars with an attached spoon. Is this fudge soft enough for that?
The white chocolate version is pretty soft, but the other one sets up a bit too much to use in a jar. Maybe by upping the evaporated milk a bit...?
Thank you, I will give it a try.
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