Chocolate Marshmallow Fudge
This recipe makes 64 pieces servings
Nutritional Info |
|
|---|---|
| Per Piece: about | - |
| cal | 47 |
| pro | 0 |
| total fat | 2 g |
| sat. fat | 1 g |
| carb | 8 g |
| fibre | 0 |
| chol | 2 mg |
| sodium | 9 mg |
| % RDI: | - |
| calcium | 1 |
| iron | 1 |
| vit A | 1 |
- Portion size: 64
Marshmallow cream gives this 10-minute fudge a velvety texture.
Ingredients
- 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
Preparation
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 :
Variation:
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.
