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In this week’s food section, we shared the recipe for Velveeta fudge, but for a Facebook livestream that day, I also made marshmallow fudge to see which one people preferred. Most people who tried with fudge made with Velveeta loved it, agreeing that if I hadn’t said it had Velveeta in it, they wouldn’t have been able to tell.
However, this marshmallow fudge recipe was universally praised for a richer flavor and more traditional fudge-like texture. You might know this as Fantasy Fudge, which was the name of the recipe printed on the side of the marshmallow cream container, but mini marshmallows are a little easier to measure and work with.
If you’re using regular-sized or jumbo marshmallows, cut them into pieces with scissors so they will melt quickly in the hot butter. The same is true of the chocolate. Large chunks won’t melt thoroughly and will leave a grainy texture. You can use cooking spray instead of butter when preparing the pan.
2 tablespoons unsalted butter, plus more, room temperature, for brushing
1 can (5 ounces) evaporated milk
1 1/4 cups mini marshmallows
1 teaspoon pure vanilla extract
1 1/4 cups sugar
1/4 teaspoon kosher salt
9 ounces (1 3/4 cups) bittersweet chocolate, chopped
Lightly brush an 8-inch baking pan with butter, then line with parchment, leaving 2-inch overhang on two sides. Lightly butter parchment. In a medium saucepan, combine remaining 2 tablespoons butter, sugar, evaporated milk and salt.
Bring to a boil over medium-high heat, stirring constantly, then cook for 3 minutes more, until pale golden and thickened slightly. Remove from heat and stir in marshmallows until mostly melted, then add chocolate and vanilla. Stir until chocolate and marshmallows have melted completely and mixture is smooth. Pour into prepared pan; smooth top with a spatula.
Refrigerate until firm, at least 2 hours. Remove parchment with fudge from pan and cut into 36 squares. Fudge can be stored refrigerated, covered with plastic, up to 1 week.
— From Martha Stewart Living