Chocolate Marshmallow Fudge

Casey Barber

Chocolate Marshmallow Fudge

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    8 tablespoons (1 stick) unsalted butter 1 cup semisweet chocolate chips
    1 (5-ounce) can evaporated milk 2 1/2 cups mini marshmallows
    1 cup granulated sugar


    Prep: 5 min Total:
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    • 1

      Line an 8-inch square baking pan with two large pieces of nonstick aluminum foil, crisscrossing the pieces of foil so they extend over all four sides of the pan. Spritz with nonstick baking spray.

    • 2

      Melt the butter in a high-sided saucepan or 4-quart stockpot over medium heat, then add the evaporated milk (5-ounce can) and sugar. Stir constantly with a silicone spatula until the sugar dissolves and the liquid boils, then continue to cook and stir for about 5-7 minutes more; the liquid will be frothy, opaque and the consistency of warm pudding.

    • 3

      Remove the pan from the heat and vigorously stir in the chocolate chips and marshmallows until fully melted and smooth, scraping the bottom and sides of the pot with the spatula.

    • 4

      Pour the fudge into the prepared pan and tap the pan on the counter a few times to smooth the top. Chill uncovered until firm, about 2 hours.

    • 5

      Lift the chilled fudge out of the pan and turn upside-down on a cutting board. Peel off the foil and slice into 64 1-inch squares. Store refrigerated in an airtight container.

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