Description
Twenty-five small pieces of soft chocolate-marshmallow fudge.
Ingredients
Scale
- 18 ounces Semisweet chocolate chips
- 14 ounces Sweetened condensed milk
- 1 tablespoon Unsalted butter
- 1 teaspoon Vanilla extract
- 1/8 teaspoon Fine salt
- 1 1/2 cups Mini marshmallows
Instructions
- Line an 8-inch square pan with parchment overhang. Over low heat, stir 18 oz semisweet chocolate chips, one 14-oz can sweetened condensed milk and 1 tbsp butter in a heavy saucepan until just smooth, about 3–5 minutes. Do not boil or use evaporated milk.
- Remove from heat and stir in 1 tsp vanilla and 1/8 tsp fine salt. Let cool until warm rather than hot to the touch so the marshmallows retain their shape. Fold in 1 1/2 cups mini marshmallows just until distributed.
- Spread into the lined pan and level without crushing the white pieces. Refrigerate approximately 2 hours, until firm enough for clean cuts. A different chocolate brand or warmer refrigerator can extend setting time.
- Lift by the parchment and cut into a five-by-five grid of 25 small pieces. Wipe the knife between cuts. Keep the working fudge chilled and test its actual serving and gift-box holding before claiming a shelf life.
Notes
Recipe-development draft; not kitchen-tested. Timing and yield are estimates. Nutrition has not been calculated.
Additional chilling, resting or cooling time: 120 minutes, included in the total.
Untested estimate: five-minute gentle melt and two-hour chill until cleanly cut; no oven preheat.
- Prep Time: 20 minutes
- Chilling, resting or cooling: 120 minutes
- Cook Time: 5 minutes
- Category: Desserts
Nutrition
- Serving Size: One 1.6-inch square