Martha Stewart’s Marshmallow Fudge recipe is a must make for the holidays.
This week’s recipe for my Martha Stewart cooking challenge is an easy and delicious fudge recipe.
If you have been reluctant to try making fudge, Martha Stewart’s Marshmallow Fudge recipe is a great first one to try.
When I was assembling the recipes for this year’s Christmas party for my husband’s office, I knew I wanted to try a new fudge recipe. When I saw Martha Stewart’s Fudge recipe I knew that I had to try it.
Many fudge recipes require you to use a candy thermometer, so I love that you do not need one for this recipe.
The marshmallows in this recipe help it set up. They give you perfect results every time.
If you love fudge and coffee, my coffee fudge is another delicious fudge recipe for this time of year.
Ingredients
- butter
- sugar
- evaporated milk
- salt
- marshmallows
- chocolate- The original recipe called for bitter sweet chocolate, but I used semi sweet chocolate because it was what I had. It worked great.
- vanilla
Martha Stewart's Marshmallow Fudge Recipe
An easy and delicious fudge recipe.
Ingredients
- 2 tablespoons butter
- 1 1/4 cups sugar
- 1 - 5 ounce can evaporated milk
- 1/4 teaspoon salt
- 1 1/4 cups mini marshmallows
- 1 3/4 cup chopped chocolate- The original recipe called for bitter sweet chocolate, but I used semi sweet chocolate because it was what I had. It worked great.
- 1 teaspoon vanilla
Instructions
- Lightly brush an 8x8 pan with butter or line it with parchment paper.
- In a medium saucepan, combine two tablespoons of butter, sugar, evaporated milk, and salt.
- Bring to a boil, stirring constantly.
- Cook for three minutes or until lightly golden and slightly thickened.
- Romce from heat and stir in marshmallows, chocolate, and vanilla. Stir until smooth.
- Pour into prepared pan.
- Refrigerate until firm. Cut into squares and store in the fridge for up to one week.
Notes
This fudge recipe is gluten free as long as you read labels to make sure that your ingredients are gluten free.
Nutrition Information:
Yield:
36Serving Size:
1Amount Per Serving: Calories: 95Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 5mgSodium: 33mgCarbohydrates: 15gFiber: 0gSugar: 13gProtein: 1g
Nutritional values are approximate and aren't always accurate.
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