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Chocolate Marshmallow Fudge Tested
Recipe
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I
love chocolate fudge, and over
the years I have collected quite a few recipes. One favorite 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 necessary) and
then stirring in some dark chocolate, vanilla, and chopped nuts. It is easy,
virtually foolproof, and delicious.
A few notes on the ingredients
used to make this Chocolate Marshmallow Fudge. Evaporated milk is sold in cans and is
just unsweetened
homogenized milk which has sixty percent of its water removed. 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 (preventing
sugar crystallization and a grainy textured fudge) so you end up with a creamy
smooth fudge. Also, while the recipe calls for semi sweet chocolate chips, you
could substitute the chocolate chips with your favorite semi sweet or
bittersweet chocolate.
This Chocolate Marshmallow Fudge
would be ideal for gift giving, with the added bonus that it can be frozen. |
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To toast
nuts: Preheat oven to
350 degrees F (177 degrees C) and place rack in center of oven.
Place the pecans or
walnuts on a baking sheet and toast the nuts for about 8 minutes, or
until lightly brown and fragrant. Cool and then chop coarsely.
Chocolate
Marshmallow Fudge:
First line the bottom
and sides of an 9 x 9 x 2 inch (23 x 23 x 5 cm) pan with aluminum foil.
Pour the evaporated milk, butter, sugar, salt,
and marshmallow cream into a heavy 2 1/2 - 3 quart saucepan. Place over
medium heat and, with a wooden spoon, stir the mixture constantly until it comes
to a boil. Adjust the heat and let this mixture boil for 5 minutes,
stirring constantly. (During this time it will caramelize slightly and if
you test the mixture after 5 minutes with a candy thermometer it will read
between 230 - 234 degrees F (110 - 112 degrees C).)
Remove the
saucepan from the heat and add the 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.
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 pieces. Store in the refrigerator
for several days or freeze, well wrapped, for several months. Let thaw at room
temperature, unwrapped, for a few hours before serving.
Makes about 81 -
one inch (2.5 cm) pieces of fudge. Preparation time 45 minutes.
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Chocolate Marshmallow Fudge:
1 1/2 cups
(150 grams) toasted and roughly chopped pecans or walnuts
1 can (5 ounces) (160 ml) evaporated milk
4 tablespoons (56 grams) unsalted
butter
2 cups (400 grams) granulated white
sugar
1/4 teaspoon salt
1 - 7-ounce jar (198 grams) marshmallow cream
2 cups (340 grams) semisweet chocolate chips
1 1/2 teaspoon pure
vanilla extract
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References:
Corriher,
Shirley O. Cookwise. New York: William Morrow and Company, Inc.,
1997.
Davidson, Alan.
The Oxford Companion to Food. Oxford: Oxford University Press,
1999.
Heatter,
Maida. Maida Heatter's Cookies. New York: Cader Books, 1997.
Luchetti, Emily.
Four-Star Desserts. New York; Harper Collins Publishers, 1996.
Willan, Anne.
LaVarenne Pratique. New York: Crown Publishers, Inc., 1989.
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