Marshmallow fudge is made by cooking a mixture of milk/cream, butter, sugar, and marshmallow cream, then adding semisweet chocolate and nuts. The mixture is chilled and cut into small squares. It is recommended to store in the fridge or freezer.
Fudge is a type of candy that is typically made by heating milk or cream, butter, and sugar together and stirring until smooth and creamy. The candies usually require no cooking and instead the mixture is usually chilled in a dish and then cut into small squares to serve. A wide variety of different ingredients can be added to the fondant base to create different flavors. One of the more common variations is marshmallow fudge, which usually adds chocolate, marshmallows, and toasted nuts to the base of the fudge.
Marshmallow fudge recipes often call for marshmallow creme as one of its main ingredients because the product tends to melt more smoothly and evenly than whole marshmallows. Due to the high amount of rich flavor imparted by the heavy cream, butter, and sugar base of the fudge, recipes generally call for semisweet chocolate, rather than milk chocolate, to keep the candy from becoming overly rich. If nuts, such as walnuts or pecans, are used in the recipe, they are typically roasted first to add a deeper flavor.
The process of making marshmallow fudge usually begins with making the thick, creamy base. The milk or cream, butter, sugar, and marshmallow cream are cooked together on a stovetop until the ingredients are blended evenly. Chocolate chunks are generally not added until the base of the fondant is made as chocolate tends to be burnt when exposed to heat for an extended period of time. To prevent the chocolate from burning, it is typically recommended to turn off the heat and use carry-over heat to slowly and gently melt the chocolate into the mixture. If nuts are used, they tend to get mixed in once all the other ingredients are melted together.
Marshmallow fudge recipes usually require no cooking time other than time to melt the ingredients together. To form the fudge into a firmer form for serving, the mixture is typically poured into a baking sheet and refrigerated to allow the ingredients to firm up. If a softer texture is desired, the fudge can be rested at room temperature, rather than chilled, until it firms up to the preferred consistency for consumption.
Because of the concentration of richness in the ingredients, marshmallow fondant is usually cut into small bite-sized pieces for serving, rather than cut into larger wedges or squares like other desserts. If not served right away, it is often recommended to store the candy in the refrigerator. Keeping fondant cold can help it hold its shape and help it retain its freshness. It can also be frozen for up to six months and thawed at room temperature before consuming.
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