love chocolate fudge, and over
the years I have collected quite a few recipes. One of my favorites is this smooth and
creamy Chocolate Marshmallow Fudge, also known as Fantasy Fudge. This fudge is
different than old
fashioned chocolate fudge which is made from a mixture of sugar, butter, and
cream that is cooked to the soft ball stage, cooled, and then beaten until
creamy. This Chocolate
Marshmallow Fudge simply involves boiling evaporated milk, butter, sugar, and
marshmallow cream for just five minutes (a candy thermometer is not absolutely
necessary) and then stirring in some dark chocolate, vanilla, and chopped nuts.
So easy and so good. Perfect for gift giving.
A few notes on the ingredients. Evaporated milk is sold in cans and
homogenized milk which has had sixty percent of its' water removed. Evaporated
milk is not to be confused with sweetened condensed milk which contains sugar.
Marshmallow Cream or Fluff is a thick, soft and fluffy, very sweet marshmallow
flavored mixture that is made from corn syrup, sugar syrup, dried egg whites,
and vanillin. It can be found in most grocery stores and is sold in either jars
or tubs. Always check the expiry date. When marshmallow cream in used in fudge
making, it coats the sugar crystals keeping them nice and small, thereby
preventing sugar crystallization and a grainy textured fudge. Also, you can use
either a good quality semi sweet chocolate or even your favorite semi sweet
chocolate chips. If you prefer your fudge without nuts you can leave them out
altogether or replace them with dried fruits, like dried cranberries, cherries
or raisins. While I like to use pecans and walnuts, other good choices are
hazelnuts, almonds, pistachios or cashews.
Nuts: Preheat oven to
350 degrees F (180 degrees C).
Place the pecans or
walnuts on a baking sheet and toast the nuts for about 8-10 minutes, or
until lightly brown and fragrant. Cool and then coarsely chop.
Line the bottom and
sides of a 9 inch (23 cm) square pan with aluminum foil.
Pour the evaporated milk, butter, sugar, salt,
and marshmallow cream into a heavy bottomed 2 1/2 - 3 quart saucepan. Place over
medium to medium low heat and, with a wooden spoon or heatproof spatula, stir the mixture constantly
(to prevent burning) until it comes
to a boil. Adjust the heat and let this mixture boil for 5 minutes,
stirring constantly. During this time the mixture will caramelize slightly and if
you test the mixture after 5 minutes with a candy thermometer it will read
about 230 degrees F (110 degrees C).
saucepan from the heat and immediately add the coarsely chopped chocolate (or
chocolate chips), stirring until the chocolate has melted and the mixture is
smooth (can use a wooden spoon or a wire whisk). Stir in the toasted nuts and
vanilla extract. Immediately pour the fudge into the prepared pan and smooth the
top. Let stand at room temperature until cool (about 1-2 hours). Then carefully
remove the fudge from the pan by lifting the edges of the foil. With a long,
sharp knife cut the fudge into one inch (2.5 cm) pieces. Well wrapped, the fudge
can be stored in the refrigerator for several days, or it can be frozen for
Makes about 81 -
one inch (2.5 cm) pieces of fudge. Preparation time 45 minutes.
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