Marshmallow Fudge
The recipe for the fudge that used to be on the back of the marshmallow fluff container.
Servings: 40
- 570 grams baker's sugar (3 cups)
- 170 grams unsalted butter (¾ cup)
- 141 grams evaporated milk (1 5oz can, ~⅔ cup)
- 340 grams semi-sweet chocolate chips (12 ounces)
- 1 7oz jar Jet-Puffed Marshmallow Creme
- 1 teaspoon vanilla
Line 9" square pan with foil, ends of foil extending up and over the sides.
In a medium saucepan bring sugar, butter, and evaporated milk to a full boil on medium heat, stirring constantly. Cook 4 minutes until candy thermometer reaches 234°F (112°C).
Remove from heat.
Add chocolate and marshmallow creme. Stir until melted. Add vanilla and mix well.
Pour into prepared pan. Let it cool completely.
Pull it out of the pan using the foil and cut into squares.
- You could add 1 cup of chopped walnuts, but I think that's disgusting.