Chocolate Fudge

Chocolate Fudge

from Ellen's kitchen, with thanks to American's Test Kitchen  

Makes about 3 pounds
You will need an instant-read or candy thermometer to make this recipe. We developed this recipe using Kraft Jet-Puffed Marshmallows. With this brand, 21 marshmallows yields 5 ounces. Be sure to use evaporated milk, not sweetened condensed milk.  Using an electric stove, the mixture will likely take longer than 5 minutes to reach 234 degrees in step 2.
  • 3 cups packed (21 ounces) light brown sugar
  • 12 tablespoons unsalted butter, cut into 12 pieces
  • 2/3 cup evaporated milk
  • ½ teaspoon salt
  • 12 ounces bittersweet chocolate, chopped
  • 5 ounces large marshmallows (about 3 cups)
  • 1½ cups walnuts, toasted and chopped coarse (optional)

1. Make foil sling for 8-inch square baking pan by folding 2 long sheets of aluminum foil so each is 8 inches wide. Lay sheets of foil in pan perpendicular to each other, with extra foil hanging over edges of pan. Push foil into corners and up sides of pan, smoothing foil flush to pan. Spray foil with vegetable oil spray.

2. Combine sugar, butter, evaporated milk, and salt in large saucepan. Bring to boil over medium-high heat, stirring frequently. Reduce heat to medium-low and simmer, stirring frequently, until mixture registers 234 degrees, 3 to 5 minutes.

3. Remove pan from heat. Add chocolate and marshmallows and whisk constantly until smooth and all marshmallows are fully melted, about 2 minutes (fudge will thicken to texture of frosting). Stir in walnuts, if using. Transfer mixture to prepared pan. Let cool at room temperature until set, about 4 hours.  

4. Using foil overhang, lift fudge out of pan. Cut into 1-inch cubes. Serve. (Fudge can be stored in airtight container at room temperature for up to 2 weeks.)


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