This rich, five-minute marshmallow fudge uses heavy cream and a goodly measure of semisweet or bittersweet chocolate.
2 cups granulated sugar
1 teaspoon salt
6 tablespoons unsalted butter
1 cup heavy cream
5 cups mini marshmallows (8-ounces)
1 teaspoon pure vanilla extract
3 cups semisweet or bittersweet chocolate (20-ounces)
- Line a 13x9x2-inch pan with enough parchment or waxed paper to overhang at least an inch over the edge and butter or spray with cooking spray; set aside.
- In a medium saucepan, combine the sugar, salt, butter, cream, and marshmallows. Bring mixture to a boil; and then cook, stirring constantly, for 5 minutes. Remove from heat. Add vanilla and chocolate; stir until completely smooth. Pour immediately into prepared pan; let cool, 3 to 4 hours.
- When fudge is firm, use paper to lift fudge onto a cutting board and cut into 1-inch squares.
Makes 117 (1-inch) squares.