Chocolate Marshmallow Fudge
This recipe makes 64 pieces servings
Nutritional Info |
|
|---|---|
| Per Piece: about | - |
| cal | 4747 cal |
| pro | 00 pro |
| total fat | 2 g2g total fat |
| sat. fat | 1 g1g sat. fat |
| carb | 8 g8g carb |
| fibre | 00 fibre |
| chol | 2 mg2mg chol |
| sodium | 9 mg9mg sodium |
| % RDI: | - |
| calcium | 11 calcium |
| iron | 11 iron |
| vit A | 11 vit A |
Marshmallow cream gives this 10-minute fudge a velvety texture.
Ingredients
- 1-1/3 cups granulated sugar 1-1/3 cups granulated sugar
- 1/2 cup 2% evaporated milk 1/2 cup 2% evaporated milk
- 2 tbsp butter 2 tbsp butter
- 1/2 tsp vanilla 1/2 tsp vanilla
- 1 Pinch salt 1 Pinch salt
- 6 oz milk chocolate , chopped6 oz milk chocolate, chopped
- 2/3 cup semisweet chocolate chips 2/3 cup semisweet chocolate chips
- 2/3 cup marshmallow cream 2/3 cup marshmallow 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.
- Keywords : Dessert; Christmas; Chocolate; Boil/Simmer; Freeze or Refrigerate;
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