It’s so easy.
And so amazing.
How will we be able to handle ourselves, knowing we can make this on a whim at any given time? Like on a weeknight when all we have is 15 minutes but really want something cavity-and-diabetes-causing? How will we refrain from making and inhaling it weekly?
Make some of the other stuff on this site and it will distract you from the easiness, tastiness, and amazingness of this no-fail-fudge. That’s what I’m doing. I’m focusing on making a new crust for my Banana Coconut Cream Pie, for example (with oats!), so it’s taking my mind off this whole situation. But man, something about this fudge will keep me coming back… the puffy marshmallows, the chewy caramel, the everything. How can one not binge?
So I was reading a ‘best food writing book of 2009’ book on a flight recently (so outdated, I know, I know) and one of the chapters was about Marshmallow Fluff- its history, it’s business story. You know I can get all snobbified about this kind of stuff (or at least I pretend to, like I’m too pure, or I’m like a real pastry chef or whatever), but you also might know that I likes me a good business story. So for now I’m all pro- Marshmallow Fluff. It’s actually not that horrible, when you read the ingredients list, FYI. Okay. Enough of me talking/typing. Go get some Fluff and make this addictive recipe.
Adapted from the Marshmallow Fluff recipe…
2 1/2 cups sugar
3/4 teaspoon salt
1/4 cup butter
1 5-oz. can evaporated milk (not sweetened condensed milk)
1 Jar (7 1/2oz) Marshmallow Fluff
3/4 teaspoon vanilla
1 12-oz. package semi-sweet chocolate pieces/chips/chunks
1 cup mini-marshmallows
1/2 cup caramel candies, chopped into small pieces
- Grease a foil-lined 9″ square baking pan; set aside.
- In large saucepan, combine sugar, salt, butter, evaporated milk and Fluff. Stir over low heat until blended, then increase heat to medium and bring to a full boil. Stir constantly while mixture boils (about 5 minutes, or 235º on a candy thermometer).
- Remove from heat, stir in vanilla and chocolate until chocolate melts. Wait a few minutes, gently stir in marshmallows and caramel, and spread evenly into prepared pan. Allow to cool (ideally in fridge) and slice into squares.
- Like nuts? Me too. Toast pecans or walnuts and stir in at the end with the marshmallows.
- Caramel… I like Kraft brand but couldn’t find so used Lancaster brand. (Did you know that Lancaster, the place in PA, is pronounced LANC-A-STER, not LAN-CASTER?)
- Want thinner fudge? Use a 9×13″ pan. Done.
- Don’t stir the marshmallow or caramel in too soon. It’ll melt, obviously. Wait until you can add it in just before the fudge cools and gets too stiff. You’ll know what I mean when you make it.
- Marshmallow Fluff snob? Oh, my feelings are a bit hurt. Could you just try it? Really. You might like it. 🙂
- This freezes well. But just eat it and you won’t need to freeze.