Chocolate Marshmallow Fudge
Marshmallow cream gives this 10-minute fudge a velvety texture.
Servings: 64
Ingredients:
| Nutritional Info | |
| Per Piece: about | - |
| cal | 47 |
| pro | trace |
| total fat | 2 g |
| sat. fat | 1 g |
| carb | 8 g |
| fibre | trace |
| chol | 2 mg |
| sodium | 9 mg |
| % RDI: | - |
| calcium | 1% |
| iron | 1% |
| vit A | 1% |
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1-1/3 cups (325 mL) granulated sugar
1/2 cup (125 mL) 2% evaporated milk
2 tbsp (25 mL) butter
1/2 tsp (2 mL) vanilla
Pinch salt
6 oz (175 g) milk chocolate, chopped
2/3 cup (150 mL) semisweet chocolate chips
2/3 cup (150 mL) 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
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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.
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