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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.