Reviews

Add Rating & Review

Back to Marshmallow Fudge

All Reviews for Marshmallow Fudge

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

Gallery

Marshmallow Fudge

                              Credit: 
                              Bryan Gardner

Recipe Summary

prep: 20 mins

total: 2 hrs 20 mins

Yield: Makes 36 squares

Ingredients

Ingredient Checklist

2 tablespoons unsalted butter, plus more, room temperature, for brushing

1 1/4 cups sugar

1 can (5 ounces) evaporated milk

1/4 teaspoon kosher salt

1 1/4 cups mini marshmallows

9 ounces bittersweet chocolate, chopped (1 3/4 cups)

1 teaspoon pure vanilla extract

Gallery

Marshmallow Fudge

                              Credit: 
                              Bryan Gardner

Recipe Summary

prep: 20 mins

total: 2 hrs 20 mins

Yield: Makes 36 squares

Marshmallow Fudge

                              Credit: 
                              Bryan Gardner

Marshmallow Fudge

                              Credit: 
                              Bryan Gardner

Marshmallow Fudge

Recipe Summary

prep: 20 mins

total: 2 hrs 20 mins

Yield: Makes 36 squares

Recipe Summary

prep: 20 mins

total: 2 hrs 20 mins

Yield: Makes 36 squares

prep: 20 mins

total: 2 hrs 20 mins

prep:

20 mins

total:

2 hrs 20 mins

Yield: Makes 36 squares

Makes 36 squares

Ingredients

Ingredients

  • 2 tablespoons unsalted butter, plus more, room temperature, for brushing
  • 1 1/4 cups sugar
  • 1 can (5 ounces) evaporated milk
  • 1/4 teaspoon kosher salt
  • 1 1/4 cups mini marshmallows
  • 9 ounces bittersweet chocolate, chopped (1 3/4 cups)
  • 1 teaspoon pure vanilla extract

Directions

Lightly brush an 8-inch baking pan with butter, then line with parchment, leaving 2-inch overhang on two sides. Lightly butter parchment.

In a medium saucepan, combine remaining 2 tablespoons butter, sugar, evaporated milk, and salt. Bring to a boil over medium-high heat, stirring constantly, then cook for 3 minutes more, until pale golden and thickened slightly. Remove from heat and stir in marshmallows until mostly melted, then add chocolate and vanilla. Stir until chocolate and marshmallows have melted completely and mixture is smooth. Pour into prepared pan; smooth top with a spatula.

Refrigerate until firm, at least 2 hours. Remove parchment with fudge from pan and cut into 36 squares. Fudge can be stored refrigerated, covered with plastic, up to 1 week.

Reviews

Add Rating & Review

Reviews

Add Rating & Review

Add Rating & Review

All Reviews for Marshmallow Fudge

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

All Reviews for Marshmallow Fudge

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest