Marshmallow Creme Fudge
A recipe for Marshmallow Creme Fudge from the book, L'Appart. This fudge is packed with marshmallow creme, two types of chocolate, and chopped nuts.
Servings 1 (8 inch) pan
Ingredients
- 2/3 cup (160 milliliters) evaporated milk
- 12 tablespoons (6 ounces, 170 grams) salted butter cut into cubes
- 3 cups (600 grams) sugar
- 8 ounces (225 grams) bittersweet chocolate or semisweet chocolate chopped
- 4 ounces (115 grams) unsweetened chocolate chopped
- 7 ounces (200 grams) marshmallow creme
- 1 cup (120 grams) almonds, walnuts, peanuts, or pecans toasted and coarsely chopped
Instructions
- Line an 8 inch (20 centimeter) square pan with aluminum foil, leaving an overhang on at least two sides. Smooth out any wrinkles or creases.
- Put the evaporated milk in a 4-quart (4 liter) saucepan and fix a candy thermometer to the side.
- Add the butter and sugar to the pan, and heat over medium-high heat, stirring frequently, until the temperature reaches 234˚F (112˚C).
- Remove the pan from the heat and stir in the bittersweet chocolate, unsweetened chocolate, and marshmallow creme.
- Stir in the nuts, then scrape the mixture into the prepared pan and smooth the top. Let cool at room temperature for at least 4 hours.
- Once cool, lift the fudge from the pan and cut it into squares, whatever size you like.