According to Austin food writer Addie Broyles, this recipe is famously known as Fantasy Fudge, printed on the side of the marshmallow creme container. Instead of using marshmallow creme, however, we melt mini marshmallows which melt in a cinch! There's no coccoa powder in this recipe. It's melted bittersweet chocolate - and the result tastes marvelous. Fantasy Fudge indeed!
- 2 tablespoons unsalted butter, plus more for brushing
- 1 ¼ cups sugar
- ¼ teaspoon kosher salt
- 5 ounces evaporated milk
- 1 ¼ cups mini marshmallows
- 9 ounces chopped bittersweet chocolate
- 1 teaspoon vanilla extract
- Lightly brush an 8-inch baking pan with butter, then line with parchment paper. Leave a 2-inch overhang on both sides. Lightly butter the parchment and set aside.
- In a medium saucepan, combine remaining 2 tablespoons butter, sugar, evaporated milk and salt.
- Over medium high heat, bring mixture to a boil stirring constantly. Cook for 3 minutes more, until pale golden and thickened slightly.
- Remove from heat and stir in the mini marshmallows until mostly melted. Add the chopped bittersweet chocolate and the vanilla extract.
- Stir until chocolate and marshmallows have melted completely and mixture is smooth. Pour into a prepared pan. Smooth the top with a rubber spatula.
- Refrigerate until firm, at least 2 hours. Remove the parchment from the fudge and cut into 36 squares.
- Fudge can be stored refrigerated, covered in plastic up to one week.