Marshmallow Fudge Recipe
May 8, 2009
New cooks may find this recipe challenging but experienced cooks should not have a problem. The only tricky part is achieving a proper soft boil stage. We strongly advise using a candy thermometer.
On one occasion we attempted to double the recipe and it did not work out very well. If you want twice the yield of this recipe we suggest making two separate batches and cooking them separately.
If you are unfamiliar with "marshmallow cream", it comes in a jar and looks like what it is...melted marshmallows. It is sold in most major grocery stores, generally in the baking section.
Mom's Marshmallow Fudge
Yield: 8+ servings
- 2 cups evaporated milk
- 1/4 cup cocoa (powder)
- 6 cups sugar
- 1 tsp salt
- 6 tablespoons butter (or margarine)
- 1 cup marshmallow cream
- 1 1/2 cups chopped English walnuts (or substitute your favorite)
1. Put the milk, cocoa powder, sugar and salt in a large sauce pan.
2. Stir the ingredients over medium high heat until the mixture comes to a rapid boil.
3. Once the mixture comes to a boil, STOP STIRRING and adjust heat if necessary to maintain a slow rolling boil.
4. Cook until the mixture reaches the soft ball stage (235 degrees F. on a candy thermometer) see note below.
5. Remove the mixture from heat and let cool 10 minutes.
6. Stir in the butter, marshmallow cream and nuts. Beat vigorously until the real glossy look is gone.
7. Spread the mix out in a 12 x 9 pan, coated lightly with non-stick spray or butter
8. Wait until the fudge is set (hardened) then cut into serving size pieces.
NOTE: Obtaining the proper temperature is critical to the fudge setting up. If the temperature is too low or too high you will have a soupy chocolate mess or fudge that doesn't set properly. The best method is to use a candy thermometer, cook until temperature reaches 235 degrees F. If you do not have a candy thermometer you can cook until a drop of the boiling fudge mixture dropped in a glass of cold water immediately forms a soft ball (this can be tricky).