Marshmallow Creme Fudge
User Reviews
5
2 reviews
Excellent
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Prep Time
15 mins
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Cook Time
15 mins
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Additional Time
4 hrs
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Total Time
4 hrs 30 mins
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Servings
1 (8 inch) pan
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Course
Dessert
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Cuisine
International
Marshmallow Creme Fudge
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A recipe for Marshmallow Creme Fudge from the book, L'Appart. This fudge is packed with marshmallow creme, two types of chocolate, and chopped nuts.
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Ingredients
- 2/3 cup evaporated milk 160 milliliters
- 12 tablespoons salted butter cut into cubes, 6 ounces, 170 grams
- 3 cups sugar 600 grams
- 8 ounces bittersweet chocolate chopped, or semisweet chocolate, 225 grams
- 4 ounces unsweetened chocolate chopped, 115 grams
- 7 ounces marshmallow creme 200 grams
- 1 cup almonds toasted and coarsely chopped, 120 grams or walnuts, peanuts, or pecans
Instructions
- Line an 8 inch (20 centimeter) square pan with aluminum foil, leaving an overhang on at least two sides. Smooth out any wrinkles or creases.
- Put the evaporated milk in a 4-quart (4 liter) saucepan and fix a candy thermometer to the side.
- Add the butter and sugar to the pan, and heat over medium-high heat, stirring frequently, until the temperature reaches 234˚F (112˚C).
- Remove the pan from the heat and stir in the bittersweet chocolate, unsweetened chocolate, and marshmallow creme.
- Stir in the nuts, then scrape the mixture into the prepared pan and smooth the top. Let cool at room temperature for at least 4 hours.
- Once cool, lift the fudge from the pan and cut it into squares, whatever size you like.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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