Old-Fashioned Marshmallow Fudge
📜 Collection: UK2 | ✍️ Attribution: Unknown | 📂 Category: Desserts 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.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 10 mins | 20 mins | 2 hours | Approx. 2 pounds |
🔪 Key Equipment
- 8x8 inch pan
- heavy-bottomed saucepan
- candy thermometer
- wooden spoon
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 2 cups | Sugar | granulated |
| 1 cup | Milk | whole |
| 2 oz | Bitter Chocolate | unsweetened, chopped |
| 3 Tbsp | Butter | unsalted |
| 1 tsp | Vanilla | extract |
| 10 large | Marshmallows | melted |
Instructions
Step 1: Cook the Base
- Butter an 8x8 inch dish.
- In a heavy-bottomed saucepan, combine 2 cups sugar, 1 cup milk, and 2 oz bitter chocolate. Cook over low-medium heat, stirring constantly, until the sugar is dissolved and the chocolate is melted.
- Stop stirring and attach a candy thermometer. Continue to cook until the mixture reaches the soft-ball stage (234°F to 240°F).
Step 2: Cool and Beat
- Remove the pan from the heat. Add 3 Tbsp butter to the top but do not stir. Let the mixture cool undisturbed until it reaches approximately 110°F.
- Add 1 tsp vanilla and beat vigorously with a wooden spoon until the mixture loses its glossy sheen and becomes thick and creamy.
- Quickly stir in the 10 large marshmallows (melted).
Step 3: Set
- Pour the fudge into the prepared dish and let it set completely at room temperature until firm before cutting into squares.
💡 Make-Ahead & Storage: Store in an airtight container at room temperature for up to 2 weeks or refrigerate for longer shelf life.
Original Recipe Scan
