Hot Chocolate Fudge
- 1/2 cup unsalted butter, room temperature and cubed
- 16 ounces milk chocolate, chopped
- 24 ounces semisweet chocolate (chips or chopped)
- 7 ounces Marshmallow Creme (or Fluff)
- 4 1/4 cups Imperial Sugar Extra Fine Granulated Sugar
- 1 can (12 oz) evaporated milk
- Pinch of salt
- 3 cups mini marshmallows
- Dehydrated marshmallows to garnish, optional
- Line a 9 X 13-inch pan with parchment paper. Coat lightly with nonstick spray and set aside.
- In a large bowl, combine butter, milk chocolate, semisweet chocolate, and marshmallow cream, mixing as well as you can with a wooden spoon. Set aside.
- In a large saucepan, stir together granulated sugar, evaporated milk, and a pinch of salt over medium heat. Bring mixture to a rolling boil for 4 minutes, stirring frequently.
- Remove mixture from heat and slowly add to chocolate mixture, stirring until smooth.
- Once mixture is combined, stir in mini marshmallows until evenly distributed.
- Pour fudge into prepared pan and spread evenly. Cover pan tightly and allow fudge to set up completely before cutting into squares. At room temperature, it will take several hours or overnight for fudge to set up. Alternatively, you can place pan in refrigerator to set up more quickly.
Imperial Sugar Insight
- If garnishing with dehydrated marshmallows, press them into top of fudge before it sets. You can purchase dehydrated marshmallows on Amazon.
- Store airtight at room temperature for up to 14 days. Store airtight in refrigerator or freezer for up to 30 days for best freshness. Thaw at room temperature.
- Recipe developed for Imperial Sugar by Shelly Jaronsky @CookiesandCups.
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