Chocolate Marshmallow Fudge
This recipe makes 64 pieces servings
|Per Piece: about||-|
|total fat||2 g|
|sat. fat||1 g|
- Portion size: 64
Marshmallow cream gives this 10-minute fudge a velvety texture.
- 1-1/3 cups 1-1/3cupsgranulated sugar
- 1/2 cup 1/2cup2% evaporated milk
- 2 tbsp 2tbspbutter
- 1/2 tsp 1/2tspvanilla
- 1 Pinch 1Pinchsalt
- 6 oz 6ozmilk chocolate, chopped
- 2/3 cup 2/3cupsemisweet chocolate chips
- 2/3 cup 2/3cupmarshmallow cream
In small saucepan, bring sugar, evaporated milk and butter to boil over medium heat, stirring. Boil, stirring constantly, for 5 minutes. Remove from heat. Stir in vanilla and salt. Stir in milk chocolate, chocolate chips and marshmallow cream until smooth.
Spread in foil-lined 8-inch (2 L) square cake pan; smooth top. Refrigerate for about 3 hours or until firm.
Turn out fudge onto cutting board; peel off foil. Cut into squares.(Make-ahead: Layer between waxed paper in airtight container and refrigerate for up to 1 month.)
Additional information :
Quick Chocolate Almond Marshmallow Fudge: Substitute almond extract for vanilla. Stir in 1-1/2 cups (375 mL) chopped unblanched almonds after chocolate has melted.