Chocolate Marshmallow Fudge (vintage recipe)
Chocolate, peanut butter, and marshmallow make for decadent fudge. This is an old-fashioned recipe made on the stovetop with a candy thermometer. So keep that in mind.
Servings 20 squares
Ingredients
- 1 cup sugar
- 1 cup brown sugar firmly packed
- ¾ cup milk
- 2 tablespoons corn syrup
- 2 ounces bittersweet chocolate chopped
- 3 tablespoons unsalted butter
- pinch salt
- 1 teaspoon vanilla extract
- ⅓ cup peanut butter creamy
- ¾ cup mini marshmallows or large ones cut into bites
Instructions
- Line an 8-inch (20cm) square pan with parchmente paper or aluminum foil.
- In a heavy medium saucepan, combine 1 cup sugar, 1 cup brown sugar, ¾ cup milk and 2 tablespoons corn syrup.
- Add 2 ounces bittersweet chocolate and cook over medium heat, stirring constantly, until the mixture boils. Attach a candy thermometer and let it boil slowly, stirring occasionally, until it reaches 236ºF/113°C, or soft ball stage.
- Remove from the heat, add 3 tablespoons unsalted butter on top, but don't stir. Let cool to lukewarm (110ºF/43°C), like warm tap water.
- Add pinch salt, 1 teaspoon vanilla extract, ⅓ cup peanut butter and mix well. Add ¾ cup mini marshmallows and pour into the prepared pan, spreading evenly.
- Put in the fridge until cold. Cut into squares and serve.
- Keep refrigerated, well wrapped.
Notes
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.