Weekend Project: Chocolate-Marshmallow Fudge

Cook, Weekend Project

Weekend Project: Chocolate-Marshmallow Fudge

Rich, gooey fudge makes a great holiday gift for friends or co-workers. Our version, lightened with airy marshmallows, will keep, uncut, in the refrigerator for 1 week, tightly wrapped in aluminum foil. Cut it into bars or squares before serving or pack pieces into gift boxes! If you like, add 1 cup (4 oz./120 g.) chopped toasted almonds for a rocky road variation.

 

Chocolate-Marshmallow Fudge

 

1/2 cup (4 oz./125 g.) unsalted butter, melted

2 cups (14 oz./440 g.) firmly packed light brown sugar

2 cups (1 lb./500 g.) granulated sugar

1/2 cup (5 oz./155 g.) light corn syrup

1 cup (8 fl. oz./250 ml.) half-and-half

1/4 tsp. kosher salt

1/2 lb. (250 g.) bittersweet or semisweet chocolate, coarsely chopped

2 cups (3 1/2 oz./105 g.) miniature marshmallows

 

Lightly butter a 9-by-11-inch (23-by-28 cm.) or 9-by-13-inch (23-by-33-cm.) baking pan.

 

In a large, heavy saucepan, bring the butter, sugars, corn syrup, half-and-half and salt to a boil over medium heat, stirring constantly. Using a pastry brush dipped in hot water, brush down any sugar crystals that form on the sides of the pan. Boil for 2 1/2 minutes and then add the chocolate and stir until melted and well blended. Continue to boil, without stirring, until a candy thermometer clipped to the side of the pan reads 234°F (112°C), 7-10 minutes.

 

Remove from the heat and let cool until almost room temperature, or 110°F (43°C) on the thermometer, about 15 minutes. Using an electric mixer, beat the fudge until the color dulls and the fudge is creamy, 2-3 minutes.

 

Sprinkle half the marshmallows in the prepared pan and spoon half the fudge over them. Sprinkle with the remaining marshmallows and top with the remaining fudge. Smooth the surface of the fudge with a spatula, pressing the marshmallows and fudge together. Cover the pan with foil and refrigerate until firm, about 6 hours. Cut into squares and serve. Makes about 32 squares.

 

Williams-Sonoma Dessert of The Day Cookbook

Find more mouthwatering ways to end a meal in our cookbook Dessert of the Day, by Kim Laidlaw.

5 comments about “Weekend Project: Chocolate-Marshmallow Fudge

    1. Cathy

      You CAN’T let the chocolate cool to room temperature or it will be too hard to work with! I followed the instructions exactly and poured the chocolate mixture into the mixer and when I went to pour on the marshmallows it had already hardened. I think you need to pour it into your pan after it has cooled slightly but not to the degree they tell you in the instructions. Marshmallows can then be added between chocolate layers and on top.

      Reply
  1. Anka

    1 cup (8 fl. oz./250 ml.) half-and-half ….What is it? We don’t have this in Poland and I don’t know what to replace it with? Is it heavy cream or sour cream?

    Reply
    1. Williams-Sonoma Post author

      Hi Anka, half-and-half is made of one part whole milk and one part heavy cream. Here, you can substitute half a cup of milk and half a cup of cream for the half-and-half. Enjoy!

      Reply
  2. Ofelia

    Genuinely no matter if someone doesn’t understand after that its up to other viewers that they will help, so
    here it takes place.

    Reply

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