Ingredients
Equipment
Method
Preparation
- Line an 8x8 inch square pan with parchment paper, leaving an overhang on the sides for easy removal.
The Syrup Base
- In a heavy bottom saucepan, combine the granulated sugar, unsalted butter, and evaporated milk. Heat over medium heat, stirring constantly until the butter melts and sugar dissolves completely.
The Boil
- Bring the mixture to a full rolling boil and boil for exactly 5 minutes, stirring vigorously to prevent scorching.
Chocolate Incorporation
- Remove from heat and immediately stir in the semi sweet chocolate chips and vanilla extract until the mixture is thick, glossy, and smooth. Add a pinch of kosher salt for balance.
The Marshmallow Swirl
- Pour the chocolate mixture into the prepared pan. Dollop large amounts of marshmallow cream on top of the warm fudge.
- Using a butter knife or skewer, gently swirl the marshmallow through the chocolate to create beautiful white ribbons. Do not overmix to preserve the swirl effect.
The Set
- Let the fudge cool at room temperature for 1 hour, then refrigerate for 3-4 hours until firm.
Nutrition
Calories: 245kcalCarbohydrates: 32gProtein: 1gFat: 9g
Notes
For precise results, use a candy thermometer and aim for the soft ball stage at 234°F. Store in an airtight container at room temperature for up to 1 week, in the fridge for up to 3 weeks, or freeze individual pieces for 3 months. Add chopped walnuts or pecans to the chocolate mixture for extra crunch if desired. Do not reheat in the microwave as it can cause the fats to separate and ruin the texture. If the fudge doesn't set properly, it may be used as an ice cream topping.
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