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Marshmallow Cream Fudge

I altered the classic recipe slightly by using some unsweetened (bitter) chocolate. If you can’t get that, use 4 ounces bittersweet or semisweet chocolate. Of course, you can swap out any nuts that you like – or omit them altogether. A number of us DIY-types might inquire if regular homemade marshmallows could be substituted for the marshmallow cream. I haven’t tried it, but if you do, let us know in the comments how they work out.
  • 2/3 cup (160ml) evaporated milk, not sweetened condensed milk
  • 6 ounces (170g) salted butter, cubed
  • 3 cups (600g) sugar
  • 8 ounces (225g) bittersweet or semisweet chocolate, chopped
  • 4 ounces (115g) unsweetened chocolate, chopped
  • 7 ounces (200g) marshmallow cream*
  • 1 cup 120g) roasted peanuts, coarsely chopped
  • Line an 8-inch (20cm) square pan with foil, leaving an overhang on at least two sides. Smooth out any wrinkles or creases.
  • Put the evaporated milk in a 4-quart (4l) saucepan and fix a candy thermometer to the side.
  • Add the evaporated milk, butter, and sugar to the pan, and heat – stirring frequently so it doesn’t burn – until the temperature reaches 234ºF (112ºC).
  • Remove the pan from the heat and stir in the bittersweet or semisweet chocolate, as well as the unsweetened chocolate and marshmallow cream.
  • Stir in the peanuts, then scrape the mixture into the foil-lined pan. Let cool for at least four hours.
  • Once cool, lift the fudge from the pan, and cut into cubes.