Chocolate-Marshmallow Fudge
Prep Time:
25 minutes
Cook Time:
15 minutes
Servings:
8
This creamy, rich fudge is lightened by the marshmallows. The fudge will keep, uncut, in the refrigerator for 1 week, tightly wrapped in aluminum foil. Cut into bars or squares before serving or packing into gift boxes.
Ingredients:
- 4 Tbs.(1/2 stick) unsalted butter, melted
- 1 cup firmly packed light brown sugar
- 1 cup granulated sugar
- 1/4 cup light corn syrup
- 1/2 cup half-and-half
- 1/8 tsp. salt
- 4 oz. bittersweet or semisweet chocolate, coarsely chopped
- 1/2 cup chopped walnuts
- 1 1/2 cups miniature marshmallows
Directions:
Lightly butter an 8-inch square pan.
In a large, heavy saucepan over medium heat, combine the butter, brown sugar, granulated sugar, corn syrup, half-and-half and salt and bring to a boil, stirring constantly. Using a pastry brush dipped in hot water, brush down any sugar crystals that form on the sides of the pan. Boil for 2 1/2 minutes and then stir in the chocolate until melted and well blended. Continue to boil, without stirring, until a candy thermometer reads 234°F, 7 to 10 minutes.
Remove from the heat and let cool until almost room temperature, or 110°F on a candy thermometer, about 15 minutes. Using an electric mixer, beat the fudge until the color dulls and the fudge is creamy, 2 to 3 minutes. Stir in the walnuts by hand.
Sprinkle the marshmallows in the prepared pan and spoon the fudge over them. Lay a piece of plastic wrap across the surface and, using your hands, press the fudge down into the marshmallows. Remove the plastic and smooth the surface of the fudge with a spatula. Cover the pan with aluminum foil and refrigerate until firm, about 6 hours. Cut into 2-inch bars, or any shape desired, to serve or give as a gift. Makes sixteen 2-inch bars.
Adapted from Williams-Sonoma Holiday Entertaining, by Georgeanne Brennan (Oxmoor House, 2007).
In a large, heavy saucepan over medium heat, combine the butter, brown sugar, granulated sugar, corn syrup, half-and-half and salt and bring to a boil, stirring constantly. Using a pastry brush dipped in hot water, brush down any sugar crystals that form on the sides of the pan. Boil for 2 1/2 minutes and then stir in the chocolate until melted and well blended. Continue to boil, without stirring, until a candy thermometer reads 234°F, 7 to 10 minutes.
Remove from the heat and let cool until almost room temperature, or 110°F on a candy thermometer, about 15 minutes. Using an electric mixer, beat the fudge until the color dulls and the fudge is creamy, 2 to 3 minutes. Stir in the walnuts by hand.
Sprinkle the marshmallows in the prepared pan and spoon the fudge over them. Lay a piece of plastic wrap across the surface and, using your hands, press the fudge down into the marshmallows. Remove the plastic and smooth the surface of the fudge with a spatula. Cover the pan with aluminum foil and refrigerate until firm, about 6 hours. Cut into 2-inch bars, or any shape desired, to serve or give as a gift. Makes sixteen 2-inch bars.
Adapted from Williams-Sonoma Holiday Entertaining, by Georgeanne Brennan (Oxmoor House, 2007).
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$399.95
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