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