Sunday, July 26, 2009

Fudge using Marshmallow

I'd always wanted to try making fudge the American way, with Marshamllow fluff. My dear friend Kat (from Whangarei cake tin hire) also wanted to try it, so I sent her home with a jar of Marshamllow fluff and a bag of chocolate. The result was delicious.
For those of you that want to try it yourself.

What You Need3 cups sugar
170g butter or margarine
1 small can (5 oz.) evaporated milk (about 2/3 cup) (Do not use sweetened condensed milk.)
360g dark chocolate (can use cooking chocolate)
1 jar (7 oz.) JET-PUFFED Marshmallow Creme
1 cup chopped Walnuts
1 tsp. vanilla

Make It
LINE 9-inch square pan with foil, with ends of foil extending over sides of pan; set aside. Place sugar, butter and evaporated milk in large heavy saucepan. Bring to full rolling boil on medium heat, stirring constantly. Boil 4 min. stirring constantly to prevent scorching. Remove from heat.
ADD chocolate and marshmallow creme; stir until completely melted. Add walnuts and vanilla; mix well.
POUR immediately into prepared pan; spread to form even layer in pan. Let stand at room temperature 4 hours or until completely cooled; cut into 1-inch squares. Store in tightly covered container at room temperature.


  1. So what exactly is marshallow creme/fluff? I have made dark chocolate fudge using marshmallows before. What's the difference?

  2. Marshmallow fluff comes in a jar. It's essentially liquid marshmallow for want of a better description. (it's a staple of the American grocery store, unfortunately we have to import from the USA) You can get it here


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