This five-minute marshmallow fudge usespure heavy cream and 3 cups of semisweet or bittersweet chocolate.
2 cups granulated sugar
Line a 9 x 13-inch pan with enough parchmentor waxed paper to overhang at least an inch over the edge andbutter or spray with cooking spray; set aside.
In a medium saucepan, combine the sugar,salt, butter, cream, and marshmallows. Bring mixture to a boil;and then cook, stirring constantly, for 5 minutes. Remove fromheat. Add vanilla and chocolate; stir until completely smooth.Pour immediately into prepared pan; let cool, 3 to 4 hours.
When fudge is firm, use paper to liftfudge onto a cutting board and cut into serving pieces.
1 teaspoon salt
6 tablespoons unsalted butter
1 cup heavy cream
5 cups mini marshmallows (8-ounces)
1 teaspoon pure vanilla extract
3 cups semisweet or bittersweet chocolate (20-ounces)
Makes 48 pieces.
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