Marshmallow Fudge
Yield
1 servingsPrep
10 minCook
25 minReady
45 minLow Cholesterol, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
milk
|
|
| 2 ½ | cups |
sugar
|
|
| 2 | tablespoons |
light corn syrup
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 2 | squares |
unsweetened chocolate
|
|
| ¼ | teaspoon |
salt
|
|
| 2 | tablespoons |
margarine
|
|
| 12 | each |
marshmallows
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
milk
|
|
| 591 | ml |
sugar
|
|
| 3E+1 | ml |
light corn syrup
|
|
| 5 | ml |
vanilla extract
|
|
| 2 | squares |
unsweetened chocolate
|
|
| 1.3 | ml |
salt
|
|
| 3E+1 | ml |
margarine
|
|
| 12 | each |
marshmallows
|
*
|
Directions
- 6 tablespoon of Cocoa may be substituted for the Unsweetened Chocolate Squares - heat milk and chocolate together in heavy saucepan over low heat until chocolate is melted.*
Add sugar, salt and corn syrup.
Cook, stirring until boiling starts.
Cover and boil 3 minutes to wash down sugar crystals from pan sides.
Uncover.
Cook without stirring until thermometer reaches 232 degrees F.
Remove from heat and cool without stirring to lukewarm.
Add vanilla and beat until fudge thickens and loses its gloss.
Cut each marshmallow into 8 pieces and stir into fudge.
Turn into greased pan.
Cut into squares when firm.
