View Large Image Fudge Recipe Get ingredients: 114 g (1/2 cup) butter (unsalted, any temperature) 182 g (1 cup) chocolate chips (any kind: semi-sweet, white, etc) 168 g (2/3 cups) evaporated milk 50 g (1 cup) mini-marshmallows (or about 10 large marshmallows) 400 g (2 cups) sugar (white, granulated) 4 g (1 tsp) vanilla extract (pure) thermometer baking pan (8"×8") offset spatula saucepan (large, high sides) spatula cooking spray (or butter) parchment paper plastic wrap Grease the baking pan with cooking spray (or butter). 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: 182 g (1 cup) chocolate Add to saucepan: 400 g (2 cups) sugar 114 g (1/2 cup) butter (chopped into about 4-8 pieces) 50 g (1 cup) marshmallows 168 g (2/3 cups) evaporated milk Store any remaining evaporated milk in an opaque airtight container in the fridge right away. Place the saucepan on the stove. Set heat to medium. Using a spatula, stir constantly until the temperature reaches 234° F (112° C) (about 10 minutes). Scrape the sides and bottom of the saucepan 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 saucepan. 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 saucepan. If you see caramelized bits, the mixture is close to the correct temperature. Remove the saucepan from the heat. Turn off the heat. Add to saucepan: chocolate Stir constantly until the chocolate has melted (about 1 minute). Add to saucepan: 4 g (1 tsp) vanilla extract 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. If necessary, use a spatula to spread the fudge evenly. Cover the baking pan with plastic wrap, with the wrap touching the fudge to prevent a skin from forming. Let cool in the baking pan at room temperature for 1-2 hours (or until firm). 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 up to 3 weeks. To store in the freezer, wrap in aluminum foil or plastic wrap, and place in an airtight container (eg. Ziploc bag or Tupperware) for up to 12 months. To thaw, place in the fridge overnight.
