Servings
Font
Back
0 from 3 votes

Marshmallow Creme Fudge

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.

Prep Time
15 mins
Cook Time
15 mins
Additional Time
4 hrs
Total Time
4 hrs 30 mins
Servings: 1 (8 inch) pan
Course: Dessert
Cuisine: International

Ingredients

  • 2/3 cup (160 milliliters) evaporated milk
  • 12 tablespoons (6 ounces, 170 grams) salted butter cut into cubes
  • 3 cups (600 grams) sugar
  • 8 ounces (225 grams) bittersweet chocolate or semisweet chocolate chopped
  • 4 ounces (115 grams) unsweetened chocolate chopped
  • 7 ounces (200 grams) marshmallow creme
  • 1 cup (120 grams) almonds, walnuts, peanuts, or pecans toasted and coarsely chopped

Instructions

    Cup of Yum
  1. 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.
  2. Put the evaporated milk in a 4-quart (4 liter) saucepan and fix a candy thermometer to the side.
  3. Add the butter and sugar to the pan, and heat over medium-high heat, stirring frequently, until the temperature reaches 234˚F (112˚C).
  4. Remove the pan from the heat and stir in the bittersweet chocolate, unsweetened chocolate, and marshmallow creme.
  5. 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.
  6. Once cool, lift the fudge from the pan and cut it into squares, whatever size you like.