This is an old fashioned recipe, very different from modern ones, but you can't beat the texture and flavor of a stovetop fudge recipe. This one has peanut butter and marshmallows, so you know you're in for a ride.
Vintage party recipes
This past week was quite busy in the vintage kitchen. A friend celebrated his birthday last Friday night and asked me if I could help him with the food. Nothing fancy or complicated. But there would be 50 or 60 people, so a little planning was in order.
This was part of the dessert and they became an instant hit! I was going to make the easy fudge with condensed milk we all love, but decided agains this old-school beauty at the last moment. In case you wonder, I also made the mini versions of the cheese and tomato muffins, eggplant hummus, and a ton of quesadillas.
About this recipe
This is old-fashioned stovetop fudge, the way past generations used to make it. A labor of love we might say.
- Stovetop: it doesn't take much time, but there are several ingredients and a candy thermometer is highly recommended if you want the right consistency.
- Salt: I love to add some sea salt on top (Maldon smoked sea salt is my favorite)
- Extras: you can decrease the amount of marshmallows and throw in some pecans, peanuts or walnut pieces.
The vintage recipe I chose for today proved to be everything I love about old-fashioned recipes, trustworthy and superb both in flavor and texture. I had wanted to make fudge for a long time, but most include marshmallow fluff which I can't find here, and have a grainy extra sweet feeling that doesn't agree with my idea of candy.
But hello! I have homemade vanilla marshmallows now. Yeah, the recipe makes a lot, and I have a lot, still. Some in a tin, others in a plastic bag. And they're still just as good as a few weeks back. They're like cockroaches, they survive everything.
Marshmallows in fudge?
I think I went a little overboard with the number of marshmallows because the recipe said ten, and well, who knew what size marshmallows were sold in the 40's right? I simply guessed an amount and went with that. They are a nice and soft surprise or stumbles as we say here, which really explains it very well.
This fudge is so old-fashioned it's made on the stovetop, and requires a bit of attention while it's cooking. But wow, it's so worth it.
The creaminess is unsurpassed. And the addition of peanut butter is genius. I can't get over how good peanut butter and chocolate are together.
The good thing is that it lasts for a week. Just keep it in a tin, separated by wax paper so they don't stick together.
You can also refrigerate them, well wrapped, and keep them for a few weeks.
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Chocolate, peanut butter, and marshmallow make for decadent fudge.
- 1 cup of sugar
- 1 cup firmly packed brown sugar
- ¾ cup milk
- 2 tablespoons corn syrup
- 2 oz (60g) bittersweet chocolate, chopped
- 3 tablespoons unsalted butter
- ⅓ cup creamy peanut butter
- 1 teaspoon vanilla extract
- ¾ cup mini marshmallows (or large ones cut into bites)
- 1 teaspoon sea salt flakes
- Line an 8-inch (20cm) square pan with parchmente paper or aluminum foil.
- In a heavy medium saucepan combine sugars, milk and corn syrup. Add chopped chocolate and cook over medium heat, stirring constantly, until mixture boils. Attach candy thermometer and let boil slowly, stirring occasionally, until it reaches 236ºF or soft ball stage.
- Remove from heat, add butter on top but don't stir.Let cool to lukewarm (110ºF), like warm tap water.
- Add vanilla, peanut butter and mix well. Add marshmallows and pour into prepared pan.
- Sprinkle sea salt on top and let cool completely. Put in the fridge until cold. Cut into squares and serve.
- Keep refrigerated, well wrapped.
Saucepan: make sure it has high sides, about 4 inches, to let the mixture climb up while cooking.
Add-ins: you can also add a handful of peanuts, pecans, or walnuts. Decrease the marshmallows by ⅓ cup and add the same amount of nuts.
Keywords: chocolate fudge, peanut butter chocolate fudge, rocky road fudge