A classic, cooked chocolate fudge recipe made with melted marshmallows for a wonderfully smooth and creamy texture. This traditional fudge is cooked to the soft-ball stage and beaten until it thickens.
Author
Unknown
Recipe
| Measurements | Ingredients |
|---|---|
| 2 cups | Sugar |
| 1 cup | Milk |
| 2 sqs (2 oz) | Bitter Chocolate (Unsweetened) |
| 3 Tbsp | Butter |
| 1 tsp | Vanilla |
| 10 | Marshmallows, melted |
Instructions
- Preparation: Butter an 8x8 inch dish.
- Cook the Fudge: In a heavy-bottomed saucepan, combine the sugar, milk, and bitter chocolate. Cook over low-medium heat, stirring constantly, until the sugar is dissolved and the chocolate is melted.
- Once the mixture is smooth, stop stirring. Attach a candy thermometer and continue to cook until the mixture reaches the soft-ball stage (234°F to 240°F).
- Cool: Immediately remove the pan from the heat. Add the butter to the top but do not stir it in. Let the fudge cool undisturbed until it is lukewarm (about 110°F).
- Beat: Once cooled, add the vanilla and begin to beat the mixture vigorously with a wooden spoon. Continue beating until the fudge loses its glossy sheen and starts to become creamy and thick.
- Finish: Quickly stir in the melted marshmallows.
- Pour the fudge into the buttered dish and let it set completely at room temperature before cutting into squares.
Warning
Boiling sugar is extremely hot. Use caution when making this recipe.
