Marshmallow Cream Fudge
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Marshmallow Cream Fudge
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I altered the classic recipe slightly by using some unsweetened (bitter) chocolate. If you can’t get that, use 4 ounces bittersweet or semisweet chocolate. Of course, you can swap out any nuts that you like – or omit them altogether.
A number of us DIY-types might inquire if regular homemade marshmallows could be substituted for the marshmallow cream. I haven’t tried it, but if you do, let us know in the comments how they work out.
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Ingredients
- 2/3 cup (160ml) evaporated milk not sweetened condensed milk
- 6 ounces (170g) salted butter cubed
- 3 cups (600g) sugar
- 8 ounces (225g) bittersweet or semisweet chocolate chopped
- 4 ounces (115g) unsweetened chocolate chopped
- 7 ounces (200g) marshmallow cream*
- 1 cup 120g) roasted peanuts coarsely chopped
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Instructions
- Line an 8-inch (20cm) square pan with foil, leaving an overhang on at least two sides. Smooth out any wrinkles or creases.
- Put the evaporated milk in a 4-quart (4l) saucepan and fix a candy thermometer to the side.
- Add the evaporated milk, butter, and sugar to the pan, and heat – stirring frequently so it doesn’t burn – until the temperature reaches 234ºF (112ºC).
- Remove the pan from the heat and stir in the bittersweet or semisweet chocolate, as well as the unsweetened chocolate and marshmallow cream.
- Stir in the peanuts, then scrape the mixture into the foil-lined pan. Let cool for at least four hours.
- Once cool, lift the fudge from the pan, and cut into cubes.
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