Chocolate Marshmallow Fudge

By Jen_Green

From the Joy of Baking

Ingredients

• 1 1/2 cups (150 grams) toasted and roughly chopped pecans or walnuts
• 1 can (5 ounces) (160 ml) evaporated milk
• 4 tablespoons (56 grams) unsalted butter
• 2 cups (400 grams) granulated white sugar
• 1/4 teaspoon salt
• 1 - 7-ounce jar (198 grams) marshmallow cream
• 2 cups (340 grams) semisweet chocolate chips
• 1 1/2 teaspoon pure vanilla extract

Details

Servings 80
Preparation time 45mins
Cooking time 45mins

Preparation

Step 1

To toast nuts: Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Place the pecans or walnuts on a baking sheet and toast the nuts for about 8 minutes, or until lightly brown and fragrant. Cool and then chop coarsely.

Chocolate Marshmallow Fudge: First line the bottom and sides of an 9 x 9 x 2 inch (23 x 23 x 5 cm) pan with aluminum foil.

Pour the evaporated milk, butter, sugar, salt, and marshmallow cream into a heavy 2 1/2 - 3 quart saucepan. Place over medium heat and, with a wooden spoon, stir the mixture constantly until it comes to a boil. Adjust the heat and let this mixture boil for 5 minutes, stirring constantly. (During this time it will caramelize slightly and if you test the mixture after 5 minutes with a candy thermometer it will read between 230 - 234 degrees F (110 - 112 degrees C).)

Remove the saucepan from the heat and add the chocolate chips, stirring until the chocolate has melted and the mixture is smooth (can use a wooden spoon or a wire whisk). Stir in the toasted nuts and vanilla extract. Immediately pour the fudge into the prepared pan and smooth the top. Let stand at room temperature until cool. Carefully remove the fudge from the pan by lifting the edges of the foil. With a long, sharp knife cut the fudge into one inch pieces. Store in the refrigerator for several days or freeze, well wrapped, for several months. Let thaw at room temperature, unwrapped, for a few hours before serving.