Marshmallow Fudge Recipe
Fudge is so delicious. It is a rich, decadent treat. One thing that makes it even more delicious is that any ingredients can be added to it and variations can be made to create fudge that is perfectly suited to your liking.
When thinking of chocolate fudge, one ingredient that you really can’t go wrong adding is a marshmallow. Marshmallows are so light and fluffy. They give any food an extra sweet taste and, when it comes to fudge, they add a gooey texture and works perfectly to balance the richness of the chocolate.
Today, the marshmallow is typically made by blending sugar, water and gelatin which is then coated with corn starch. However, in ancient times, it was made from an actual marshmallow plant.
This is a plant derived from the mallow species which grows in marshes in Europe, North Africa and Asia.
Ancient Egyptians were said to be the first to make marshmallows. They did so by boiling pieces of the root pulp with honey until the mixture thickened. Once this happened, the mixture was strained, cooled and used for medicinal purposes. Eating them was considered a privilege reserved for gods and royalty.
As the years passed, marshmallows became more of a staple in the world of candy. Confectioners in 19th century France came up with an innovative method for whipping up the marshmallow sap and sweetening it. However, this was a very complicated process which involved extracting the sap from the marshmallow’s root and whipping it themselves.
Fortunately, as time went on, automated processes were so that the making of marshmallows much faster and easier.
Today marshmallows are widely enjoyed all over the world. They are a great addition to smores or when heated over a campfire. But one of the best ways to enjoy them is when they are added to fudge.
Whip up a batch of this chocolate marshmallow fudge for a sweet treat that will bring a smile to anyone’s face.
3 cups (18oz) semi-sweet chocolate chips
1 (14 oz) can Eagle Brand Sweetened Condensed milk (not evaporated milk)
2 Tbsp. butter
2 cups mini marshmallows
1 1/2 teaspoons vanilla extract
1. In heavy saucepan, over low heat, melt chocolate chips with Eagle Brand and salt.
2. Remove from heat; stir in butter, marshmallows and vanilla.
3. Spread evenly into wax paper lined 8- or 9-inch square pan.
4. Chill 2 hrs or until firm. Turn fudge onto cutting board; peel off paper and cut into squares. Store leftovers covered in refrigerator.