Marshmallow Cream Fudge
One 8-inch (20cm) pan
I altered the classic recipe slightly by using some unsweetened (bitter) chocolate. If you can’t get that, use 4 ounces bittersweet or semisweet chocolate. Of course, you can swap out any nuts that you like – or omit them altogether.A number of us DIY-types might inquire if regular homemade marshmallows could be substituted for the marshmallow cream. I haven’t tried it, but if you do, let us know in the comments how they work out.
2/3 cup (160ml) evaporated milk, not sweetened condensed milk
6 ounces (170g) salted butter, cubed
3 cups (600g) sugar
8 ounces (225g) bittersweet or semisweet chocolate, chopped
4 ounces (115g) unsweetened chocolate, chopped
7 ounces (200g) marshmallow cream*
1 cup 120g) roasted peanuts, coarsely chopped
1. Line an 8-inch (20cm) square pan with foil, leaving an overhang on at least two sides. Smooth out any wrinkles or creases.
2. Put the evaporated milk in a 4-quart (4l) saucepan and fix a candy thermometer to the side.
3. Add the evaporated milk, butter, and sugar to the pan, and heat – stirring frequently so it doesn’t burn – until the temperature reaches 234ºF (112ºC).
4. Remove the pan from the heat and stir in the bittersweet or semisweet chocolate, as well as the unsweetened chocolate and marshmallow cream.
5. Stir in the peanuts, then scrape the mixture into the foil-lined pan. Let cool for at least four hours.
Once cool, lift the fudge from the pan, and cut into cubes.