This was my first attempt at fudge. It was a great recipe, very easy and delicious! I’d definitely like to try some other variations, maybe some darker chocolate, some with nuts, maybe a swirl of peanut butter. Whatever variations you decide to do, this is a great base, and great on it’s own in its simple chocolate deliciousness.
Makes about 49 squares
Adapted from Martha Stewart
- 1/4 cup (1/2 stick) butter
- 3 cups mini marshmallows
- 3/4 cup granulated sugar
- 1/2 cup heavy cream
- 1/2 tsp salt
- 1/2 tsp vanilla extract
- 12 oz semisweet chocolate chips
Line an 8×8″ baking pan with two crisscrossed pieces of parchment paper, leaving some to overhang.
In a large saucepan, combine butter, marshmallows, sugar, cream and salt. Cook over medium, stirring regularly until marshmallows are melted. Turn off the heat and stir in the vanilla and chocolate chips. Whisk until smooth, then pour into the pan.
Let cool for at least 30 minutes, then refrigerate for about an hour or until set.
Use the parchment paper to remove the fudge from the pan and use a sharp knife to cut into squares. To store, refrigerate in an airtight container.