Over the weekend, I was busy testing recipes, photographing and preparing for all the work assignments I have due this week. Among the things I had to make was this marshmallow fudge for a post I wrote for Tablespoon. (Psst! Head over there to find out how I started making this in the first place!) This is a recipe I have been using for a long time, and I love the ease and simplicity of it. Plus, it’s easy to change up the add-ins to make all sorts of different fudge creations.
Truth? I use an easy method of making fudge … it doesn’t involve candy thermometers or long lists of ingredients. Purists might say that this isn’t truly fudge, but I don’t mind. It looks like fudge, it tastes like fudge and it always draws raves.
What’s your favorite fudge flavors? And do you make fudge the old fashioned way?
yields 64 small pieces
Adapted from Betty Crocker Cookbook: Everything You Need to Know to Cook Today, 10th Edition
1 14 oz can nonfat sweetened condensed milk
1 12 oz bag semisweet chocolate chips
1 tsp vanilla extract
1 cup mini marshmallows
Use a paper towel to grease an 8x8x2-inch pan with butter — all over the sides and bottom. Set aside.
Combine the sweetened condensed milk and chocolate chips in a saucepan. Heat the mixture over low heat, stirring constantly, until the chocolate is completely melted. Once the mixture is smooth, remove the pan from the heat.
Stir in the vanilla extract until completely combined. Add the marshmallows and stir just enough to envelope them in the fudge mixture — but don’t overstir, the marshmallows will melt in if you stir too long.
Pour the fudge into the prepared pan and smooth the top slightly. Refrigerate to set, 1 1/2 hours or longer. Once set, cut into 1-inch squares and devour.