Freeze for up to a month and thaw in the fridge. To freeze: Wrap the fully set fudge in plastic wrap and then transfer it to a freezer storage bag. Storing: The fudge will keep at room temperature for about a week, or for 2 to 3 weeks refrigerated. The texture and flavor of fudge vastly improves as it sets and cools.Don't use bittersweet chocolate in this recipe, because it has too many dry cacao solids for the fudge to properly form (if you do use it, you may need to employ the trick just above).If your fudge looks grainy, greasy, or separated in the pot, you can fix it by dribbling in heavy cream or evaporated milk and stirring over low heat until the fudge is smooth and unified.Add crushed pretzel sticks, crumbled shortbread, or crumbled biscotti.Use peanut butter chips or white chips instead of chocolate chips.Swap the vanilla extract for almond, reducing it to 1/4 teaspoon.Swap half brown sugar and use pecans (tastes like butter pecan fudge!).Swap in pecans or another nut of your choice.If necessary, microwave for additional 15-second intervals. Use the residual heat to stir the mixture well until the chocolate is fully melted and smooth. Microwave for 90 seconds at 70 percent power. Swap the marshmallow cream for 7 ounces of plain marshmallows. In a large, microwave-safe bowl place 2 cups of chocolate chips and a 14-ounce can of sweetened condensed milk.However, evaporated milk is not the same thing, and it cannot be used as a substitute.Over the years, so many of you have made this recipe and shared your variations with us. Makes about 25 pieces.Ĭan I substitute evaporated milk for the sweetened condensed milk?Įek! No! This recipe calls for sweetened condensed milk, which is a great shortcut for easy fudge because it allows you to skip the candy-making stage of creating a sugar syrup. OR, keep the mini marshmallows in the refrigerator before adding.Ĭhill until well set, several hours. Don't worry! The mixture should be cool enough now not to melt the marshmallows. Gently fold in 1 ½ cups of mini marshmallows. Remove from the heat and stir in a pinch of salt and a teaspoon of vanilla extract. or, use the stove-topĪlternatively, melt the chocolate, marshmallow fluff, and milk in the top of a double boiler or in a bowl on top of a saucepan of simmering water. tipsīe sure to only microwave until the chips are about three-quarters of the way melted and then stir until fully melted as to not overheat the chocolate.įor a great visual on what melting chocolate should look like, check out the video from this chocolate fudge post. If necessary, microwave for additional 15 second intervals. In a large, microwave-safe bowl place 2 ⅔ cups semi-sweet chocolate chips, a 14-ounce can of sweetened condensed milk, and a 7-ounce jar of marshmallow fluff (creme). This way, it's easy to lift your finished fudge out of the pan to cut. I prefer preparing the pan by lining with the parchment or non-stick foil, lightly sprayed with cooking spray. Grease a 9-inch square baking pan with cooking spray or shortening, or line with greased parchment or non-stick foil.įor thicker fudge, try an 8-inch square pan. Shop on Amazon step one: Prepare your pan Shop on Amazon Fluff Marshmallow Spread (P. Shop on Amazon Carnation Sweetened Condens. 7 ounce jar of marshmallow fluff (creme).14-ounce can of sweetened condensed milk.Shop on Amazon Reynolds Wrap Non-Stick Alu. Shop on Amazon Wilton Perfect Results Prem. With five ingredients and a few tools, you're minutes away from delicious marshmallow fudge with mini marshmallows and marshmallow fluff.
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