Total time: 4 hours.
2 cups white sugar
2 cups miniature marshmallows
2 cups semi-sweet chocolate chips
6 ounces evaporated milk
4 T butter
1/2 tsp salt
1 tsp vanilla extract
In a large mixing bowl, toss together chocolate chips and marshmallows. Set aside. Lightly butter or spray the bottom of an 8 x 8 pan. Set aside.
In a medium saucepan, combine sugar, salt, milk and butter. Bring to a boil. The contents will DOUBLE IN SIZE when it’s at a “boil”, so be prepared that your pan is large enough to handle it. Start your timer from there.
Boil for 5 minutes, stirring constantly. Add vanilla and mix well.
Pour boiled mixture on top of chocolate and marshmallows. Mix really well for 3-5 minutes or however long it takes for the “glossy” look to fade from the chocolate. (It’ll look shiny at first, but the more you stir [or mix on low to medium speed], the more it’ll take on a faded look.)
Scoop contents into 8×8 dish. Spread evenly across the pan and pat down to make it as even as possible. Chill for 3-4 hours before cutting.
I’ve been trying to avoid corn syrup anything the last 10 years of my life. It’s been that long or more since I last made fudge.
This is my first attempt at fudge without marshmallow creme. Unfortunately, I thought it would make enough to put at least an inch on the bottom of my 9 x 13 lasagna dish – not so much; it maybe sticks up half an inch off the bottom of my glass pan.
This is definitely the sort of soft fudge you’d want in the middle layer of a decadent cake or inside truffles – but not chop up and hand out at Christmas. It is, also, perfect for making chocolate fondue. (Set your pot on low and add milk until you reach the desired consistency.)
Looking for peanut butter fudge? Click here.