🍫 Marshmallow Fudge with Condensed Milk
Professional Step‑by‑Step Instructions
Step 1 — Prepare the Pan
Line an 8×8‑inch square baking dish with parchment paper, leaving an overhang on the sides for easy lifting.
Lightly grease the parchment to prevent sticking.
Step 2 — Melt the Base Mixture
In a medium saucepan, combine:
2 cups semi‑sweet chocolate chips
1 can (14 oz.) sweetened condensed milk
4 tablespoons unsalted butter
Place over low to medium heat, stirring continuously until the chocolate and butter are fully melted and the mixture becomes smooth and glossy.
Avoid high heat to prevent scorching.
Step 3 — Add the Marshmallows
Remove the saucepan from the heat.
Immediately stir in 2 cups mini marshmallows (or chopped large marshmallows).
Mix until the marshmallows melt completely into the chocolate mixture, creating a thick, creamy fudge base.
Step 4 — Flavor and Customize
Stir in:
1 teaspoon vanilla extract
A pinch of salt
If desired, fold in chopped nuts, mini M&Ms, sprinkles, or crushed candy for added texture and flavor.
Step 5 — Transfer and Set
Pour the fudge mixture into the prepared baking dish.
Smooth the top with a spatula.
Add optional toppings such as sea salt flakes, extra nuts, or festive sprinkles.
Step 6 — Chill the Fudge
Refrigerate for at least 2 hours, or until firm.
For best results, chill overnight to achieve clean, even slices.
Step 7 — Slice and Serve
Lift the fudge out of the pan using the parchment overhang.
Cut into small squares or rectangles with a sharp knife.
Serve chilled or at room temperature.
If you’d like, I can also create:
A shorter quick‑recipe version
A print‑friendly recipe card
A more festive Christmas version www.foodie.com
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