marshmallow fudge recipe

Marshmallow Fudge recipe

milk chocolate melts

tsp vanilla essence

g unsalted butter

395 g sweetened condensed milk

mini marshmallows

This marshmallow cream fudge recipe makes the smoothest, most decadent fudge you&#039;ve ever had—without condensed milk or corn syrup.

Marshmallow Cream Fudge Recipe

egg whites (at room temperature)

sugar

water

cream of tartar

salt

vanilla extract

unsalted butter (chopped)

evaporated milk

chocolate

Marshmallow Creme

In the bowl of your stand mixer fitted with the whisk attachment, whip the egg whites until they form soft peaks. Set the bowl aside briefly.

In a medium saucepan, place the sugar, water, cream of tartar and salt, and whisk together.

Cook the mixture over medium-high heat until it reaches the softball stage (between 235°F and 240°F on an instant read candy thermometer). Be sure not to cook the sugar on high heat, or the sugar and burn.

Remove the cooked sugar from the heat, and pour carefully down the side of the stand mixer bowl, with the mixer on low speed (making sure the sugar mixture doesn’t hit the whisk).

Add the vanilla extract, and increase the mixer to high speed. Beat until stiff peaks form (5 to 7 minutes).

Make the marshmallow fluff.

Line an 8-inch or 9-inch square pan with aluminum foil, allowing some foil to overhang the pan. Smooth out any wrinkles. Grease the foil completely (or use nonstick aluminum foil), and set the pan aside.

In a clean, medium saucepan, place the butter, sugar, salt, and evaporated milk. Place the saucepan over medium to medium-high heat, and bring the mixture to a boil.

Cook, stirring occasionally, until it reaches 235°F (about 6 minutes). If your mixture is taking a long time to reach the proper temperature, you can try covering the pan loosely with a cover, so less heat is escaping during cooking.

Remove the pan from the heat. Working quickly, add the chopped chocolate and mix until the chocolate is melted. Add the vanilla, then the 7 ounces of marshmallow fluff. Using a silicone or other nonstick spatula, turn the mixture over gently until completely combined.

Working quickly, pour the fudge into the prepared pan and smooth into an even layer. Scatter a few small dollops of marshmallow fluff over the top of the fudge, and swirl with a knife or spatula.

Allow the fudge to cool for about 20 minutes at room temperature, and then place in the refrigerator to chill for about 4 hours, until solid.

Remove from the refrigerator. If you've left the fudge in the refrigerator for up to 12 hours, it may be a bit too solid to slice without crumbling. Allow it to sit at room temperature until it can be sliced easily with a warm knife.

Lift the fudge out of the pan by the overhung foil. Let a large, sharp knife run under warm water, and slice the fudge into 16 pieces. Moisten the knife under warm water after each cut.

Serve immediately. Store leftover pieces in a sealed container in the refrigerator. This fudge will keep chilled for weeks.

Make the fudge.

I made this fudge yesterday and it’s delicious! My husband is gluten sensitive and I’ve made several other cookie recipes and they’re wonderful, we both LOVE them. So the other day he asked for fudge, and I’ve NEVER made fudge a day in my life, but I knew where to go for the recipe. The only thing I didn’t do was add the marshmallow fluff but otherwise it turned out so yummy. Next time he wants peanut butter so I’ll add that. Thanks so much Nicole!

Thank you for all the great recipies. I was wondering if I could use Cocoa powder instead of Chocolate and would I need more butter if I did?

https://mediavine-res.cloudinary.com/video/upload/t_original/v1636060421/ouajggf6vsiznqg2tolp.mp4

This easy fudge recipe with marshmallow fluff makes the smoothest, most decadent fudge you've ever had—all without condensed milk or corn syrup. Make your own fluff easily at home, or use store bought!

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Marshmallow Fudge recipe

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