A classic, foolproof recipe for a rich and creamy chocolate nut fudge. This recipe uses melted marshmallows and a boiled evaporated milk syrup to create a smooth, no-fail texture.
Author
Unknown
Recipe
| Measurements | Ingredients |
|---|---|
| 10 | Campfire Marshmallows (standard size) |
| 1 Tablespoon | Water |
| ½ Can (¾ Cup) | Large Nestle’s Evaporated Milk |
| 2 Cups | Sugar |
| 1 ½ Packages (18 oz) | Nestle’s Chocolate Bits (Semi-Sweet Chips) |
| 1 Cup | Nut Meats, Chopped |
| 1 Teaspoon | Vanilla Extract |
| ¼ Pound (1 stick / ½ Cup) | Butter |
Instructions
- Preparation: Line an 8x8 inch dish with foil and butter the foil.
- In a large, heatproof mixing bowl, combine the chocolate chips, chopped nuts, butter, and vanilla.
- In the top of a double boiler (or a heatproof bowl set over a saucepan of simmering water), combine the marshmallows and 1 tablespoon of water. Heat and stir until the marshmallows are completely melted and smooth. Keep this warm.
- In a separate, heavy-bottomed saucepan, combine the evaporated milk and sugar. Bring this mixture to a full, rolling boil over medium heat, stirring constantly. Boil for exactly 6 minutes.
- Combine Quickly:
- Pour the melted marshmallow mixture over the chocolate chips in the large mixing bowl.
- Immediately pour the hot sugar-milk syrup over everything.
- Stir until the chocolate chips and butter are completely melted and the fudge is smooth and glossy.
- Pour the fudge into the prepared dish.
- Allow the fudge to set in the refrigerator for at least 4 hours, or until firm. Once firm, lift the fudge out using the foil liner and cut into squares.
Note
The recipe card title “Coquilles” is French for “shells” and is an unusual name for this classic marshmallow fudge recipe.
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