Old Fashioned Fudge With Marshmallow creme
"Savor nostalgia with Old Fashioned Fudge and Marshmallow Creme – a delightful, easy-to-make sweet treat!"
Equipment
- Saucepan
- Stirring Spoon
- Measuring Cups
- Measuring Spoons
- 9 x 13-inch Pan
Ingredients
- 4 1/2 cups sugar
- 8 tablespoons butter 1 stick
- 12 ounces evaporated milk 1 can
- 12 ounces milk chocolate chips
- 12 ounces semi-sweet chocolate chips
- 14 ounces marshmallow creme 2 small 7-ounce containers
- 1 cup chopped walnuts or pecans
- 2 teaspoons vanilla
Instructions
- In a heavy-bottomed, good-quality saucepan (such as a 6-quart Le Creuset Dutch Oven), combine butter, sugar, and evaporated milk.
- Turn the heat to high and start stirring. Continuously stir while the mixture comes to a rolling boil.
- Continue stirring constantly for about 5 minutes or until it reaches a "soft ball" stage. If using a candy thermometer, it should read between 234 – 240 degrees. If you don't have a candy thermometer, perform a test: after 5 minutes, drop a small dollop of the sugar mixture into a glass of cold water. If it forms a soft ball "clump," the sugar mixture is hot enough. If the ball doesn't form, cook for another minute or so.
- Remove the pan from the heat; stir in the chocolate chips and marshmallow creme. After a few stirs, add the vanilla. Mix until well blended, then add nuts and stir to combine.
- Pour the mixture into a buttered 9 x 13-inch pan.
- Let the fudge completely cool at room temperature before cutting it into squares.
Notes
Mise en place: Prepare all your ingredients in advance. Empty the chocolate chips into a bowl, remove the marshmallow creme from the containers, and have the nuts in a small bowl. This helps you work quickly.
Stir Constantly: Do not skip the instruction to stir constantly. Stirring prevents the mixture from sticking to the bottom of the pan and ensures a creamy texture.
Candy Thermometer: Use a candy thermometer to accurately measure the temperature. Cooking sugar to the soft-ball stage (242 degrees) is crucial for the proper texture of the fudge.
Pro Tip on Cooking Time: Different saucepans and altitudes may affect cooking times. Rely on the candy thermometer rather than a fixed cooking time.
Slicing Fudge: Let the fudge come to room temperature before cutting into squares. Slicing squares slightly over an inch and a half is recommended for a 9 x 13 pan.
Freezing Fudge: Fudge freezes well. Slice it into squares before freezing, and use parchment or waxed paper between layers. Thaw in the refrigerator.
Storing Fudge: Store fudge in an airtight container at room temperature for one to two weeks. Refrigeration can dry it out.
Halving the Recipe: Yes, you can halve the recipe easily. Use a 9 x 9 pan instead of a 9 x 13.