This original fudge recipe comes from David Lebovitz, and was exactly what I was looking for! His recipe called for peanuts, and since we all know I don't really go for peanuts, we switched to marshmallows and gave made a few changes to help it taste a little bit more hot chocolatey. I think it is a total win! My fudge turned out a bit taller than I expected, and I realized that it was because of the loads of marshmallows that I added. You can use fewer marshmallows, or leave them out all together, but I think they add a perfect touch to this decadent fudge!
Hot Chocolate Marshmallow Cream Fudge
2/3 cup evaporated milk
6 ounces (3/4 cup,1 1/2 sticks) butter, cubed
3 cups granulated sugar
1 Tablespoon dark cocoa powder
8 ounces milk chocolate chips
4 ounces semi sweet chocolate chips
7 ounce jar marshmallow cream
1 teaspoon vanilla extract
2 cups mini marshmallows
Line an 8 inch square baking pan with foil. Grease the foil with cooking spray.
In a 4 quart saucepan, stir together the evaporated milk, butter, sugar, and cocoa powder. Cook, stirring constantly, until mixture reaches 234F using a candy or instant read thermometer.
Remove the pan from the heat and stir in the milk chocolate chips, semi sweet chocolate chips, marshmallow cream, and vanilla extract until completely melted and smooth. Let the fudge cool for about 5 minutes, then quickly stir in the mini marshmallows. Pour the fudge into the prepared pan and let cool completely. Cut into squares. Makes 64 pieces.
Enjoy! -Cardamommy
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