Right before the holidays my coworker Cassie and I were talking about the merits of fudge made with condensed milk versus marshmallow fluff. We both agree that the condensed milk variety seems to harden quickly.
After attempting to make some fudge filled cookie cutters using a condensed milk-based fudge recipe – and having to pass on passing these out as gifts because they got hard as a hockey puck – I decided to try the marshmallow fluff recipe on my next go round.
I swear the marshmallow fluff makes the fudge so … well … for lack of better word – fluffy!
- 3 c. granulated sugar
- 1 5-oz can evaporated milk (2/3 c.)
- 1 1/2 sticks of butter (3/4 c.)
- 1 7-oz jar marshmallow fluff
- 1 bag of chocolate chips (2 c.) – I used half bittersweet chocolate and half semi-sweet chocolate
- 1 tsp. vanilla
- Caramel Sauce
- freshly ground sea salt
- Set mini-muffin liners (about two to 30) on a baking sheet and set aside.
- Combine sugar, butter and milk in heavy 2-1/2 quart saucepan; bring to full rolling boil, stirring constantly. Continue boiling 5 minutes over medium heat, stirring. If you’re using a candy thermometer you want the thermometer to reach the soft-ball stage (238 degrees).
- Remove from heat, stir in chocolate till melted. Add marshmallow fluff and vanilla and stir until blended. Drop into mini-muffin liners by the tablespoon-full. Top with a dab of Caramel Sauce and sprinkle with freshly ground sea salt.
The only thing I would change about this recipe would be to use actual caramel instead of Caramel Sauce as the caramel is a bit runny at room temperature. (Dad didn’t seem to notice or mind.)
My original plan was to put the fudge in a pan and lace the Caramel Sauce throughout. But then I decided it would be prettier to have individual servings of sea salt-topped fudge.