View Large Image Fudge Recipe Get ingredients: 113 g (1/2 cup) butter (unsalted, any temperature) 158 g (2/3 cups) evaporated milk 1 tsp vanilla extract 170 g (1 cup) chocolate (any kind: semi-sweet, white, etc) 60 g (1 cup) marshmallows (about 10 large marshmallows) 400 g (2 cups) sugar (white, granulated) digital scale baking pan (8"×8") cooking spray large pot (high sides) scoopy spatula thermometer parchment paper plastic wrap offset spatula 1 tsp Grease the baking pan with cooking spray. Line the baking pan with parchment paper. Cut the parchment paper into a square, then cut a diagonal line about 2 to 3 inches long into each corner of the paper to make it easier to fit the paper into the baking pan. Set aside. Measure out (and chop if necessary), and set aside: 170 g (1 cup) chocolate Add to pot: 400 g (2 cups) sugar 113 g (1/2 cup) butter (chopped into about 2-4 pieces) 60 g (1 cup) marshmallows 158 g (2/3 cups) evaporated milk Store any remaining milk in an opaque container and place in the fridge right away. Place the pot on the stove. Set heat to medium. Using the spatula, stir constantly until the temperature reaches 234° F (112° C) (about 10 minutes). Scrape the sides and bottom of the pot with the spatula. The marshmallows won't melt right away. This is okay. After about 5 minutes, the marshmallows will begin to melt, and then the mixture will start to boil. At this point, attach the thermometer to the pot. It should take about 5-6 minutes more to reach the correct temperature. You may start seeing small brown caramelized bits. This is okay. It's not burned; just make sure to keep scraping the bottom and sides of the pot. If you see caramelized bits, the mixture is close to the correct temperature. Remove the pot from the heat. Turn off the heat. Add the chocolate. Stir constantly until the chocolate has melted (about 1 minute). Add to pot: 1 tsp vanilla Keep stirring until the mixture looks dull (about 3-4 minutes). Stop if the mixture becomes thick and grainy. Pour the fudge into the baking pan. Using an offset spatula, spread the fudge evenly/flatly. Cover the baking pan with plastic wrap. The plastic wrap should be touching the fudge. Let sit at room temperature for 1-2 hours (or until firm). When the timer is done, cut into squares using a sharp knife. If the knife gets sticky, run it under hot water. Store in an airtight container in the fridge for 3 weeks. You can also store in an airtight container at room temperature for 2 weeks, but I think it tastes better cold. To store in the freezer, wrap in aluminum foil or plastic wrap, and then place in an airtight container (eg. Ziploc bag or Tupperware) for 3 to 12 months. To thaw, place in the fridge overnight.
