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?
- 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, 1½ hours or longer. Once set, cut into 1-inch squares and devour.