Ingredients
The following ingredients have 2 Servings
- 12 ounces bittersweet chocolate ((chips or a block chopped into small pieces))
- 2 cups toasted walnuts or pecans, chopped ((optional))
- 10 tablespoons (5 oz) unsalted butter (cut into pieces, at room temperature, plus more for the baking pan and as needed)
- 1 tablespoon vanilla extract
- 20 regular-size store-bought or homemade marshmallows
- 4 cups granulated sugar
- Two (5-ounce) cans evaporated milk
Instruction
- Lightly butter a 6-cup baking pan such as an 8- or 9-inch square pan or an 11-by-7-inch rectangular pan.
- In a large, heatproof bowl, combine the chocolate with the nuts, if using, butter, and vanilla.
- Combine the marshmallows and sugar in a large, heavy-bottomed pot. Stir in the evaporated milk and place over medium heat. Bring to a boil, stirring constantly. Continuing to stir pretty much constantly, boil the mixture for exactly 6 minutes. You want the sugar to be dissolved and the marshmallows to be completely melted and incorporated into the chocolate.
- Immediately remove the pot from the heat and, beating constantly with a wooden spoon, pour the hot mixture into the bowl with the chocolate. Beat vigorously for a few minutes, or until the fudge is creamy. (If the fudge begins to set, beat in a little extra butter.) Quickly scrape the fudge into the prepared pan, spreading the fudge evenly with the back of the spoon or a spatula.
- Let the fudge cool on the counter for at least 1 hour before cutting the candy into small squares. (The time it takes the fudge to set will be different if you used a different size marshmallow). Store the fudge in layers, separated by waxed paper, at cool room temperature for up to 1 week, or in a covered container in the refrigerator for up to 3 weeks. Serve at room temperature.
