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EASY MARSHMALLOW FUDGE
Marshmallows give this easy fudge a fluffy texture. Some “Fantasy Fudge” recipes call for commercial marshmallow fluff, but we like melting down mini-marshmallows.
Yield: Makes 36.
July 02, 2019
EASY MARSHMALLOW FUDGE
Ingredients
- 3 cups (750 mL) sugar
- 3/4 cup (175 mL) butter
- 3/4 cup (175 mL) canned evaporated milk
- 2 1/2 cups (625 mL) miniature marshmallows
- 2 cups (500 mL) semi-sweet chocolate chips
- 1 tsp (5 mL) vanilla
- 1 cup (250 mL) coarsely chopped nuts
Directions
- Line an 8 inch (20 cm) square baking pan with nonstick foil, leaving a 2 inch (5 cm) overhang.
- Combine sugar, butter and evaporated milk in a medium saucepan over medium heat. Bring to a full rolling boil, stirring frequently. Cook, stirring, for 3 minutes. Remove from heat.
- Add marshmallows, chocolate chips and vanilla, stirring until marshmallows and chocolate chips are melted. Stir in walnuts. Pour into prepared pan. Refrigerate, uncovered, until firm.
- Using foil as an aid, lift fudge from pan and cut into squares. Remove squares from foil. Store in an airtight container in refrigerator for up to 1 week. May be frozen.
Nutritional analysis per 1 piece of fudge:
187 calories, 9.4 g fat, 1.4 g protein, 26.9 g carbohydrate, 0.8 g fibre, 40 mg sodium
Tip: One bag (350 g) semi-sweet chocolate chips contains 2 cups (500 mL).