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    Chocolate-Marshmallow Fudge

    Source of Recipe


    From "Williams-Sonoma Holiday Entertaining"

    List of Ingredients


    • 4 Tbsp unsalted butter, melted
    • 1 cup firmly packed light brown sugar
    • 1 cup granulated sugar
    • ¼ cup light corn syrup
    • ½ cup half-and-half
    • 1/8 tsp salt
    • 4 ounces bittersweet or semisweet chocolate, coarsely chopped
    • ½ cup chopped walnuts
    • 1½ cups miniature marshmallows


    Instructions


    1. Lightly butter an 8-inch square pan and set aside.
      In a large, heavy saucepan over medium heat, combine the butter, sugars, corn syrup, half-and-half and salt and bring to a boil, stirring constantly. Using a pastry brush dipped in hot water, brush down any sugar crystals that form on the sides of the pan. Boil for 2½ minutes and then stir in the chocolate until melted and well blended. Continue to boil, without stirring, until a candy thermometer reads 234° F, for 7 to 10 minutes.

    2. Remove from heat and cool until almost room temperature, 110° F on a candy thermometer, about 15 minutes. Using an electric mixer, beat the fudge until the color dulls and the fudge is creamy, 2 to 3 minutes. Mix in the walnuts by hand.

    3. Sprinkle the marshmallows in the prepared pan and spoon the fudge over them. Lay a piece of plastic wrap across the surface and, using your hands, press the fudge down into the marshmallows. Remove the plastic and smooth the surface of the fudge with a spatula. Cover the pan with aluminum foil and refrigerate until firm, about 6 hours. Cut into 2-inch bars, or any shape desired.

      Makes 16 (2-inch) bars.



 

 

 


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