Chocolate Marshmallow Fudge

Currently reading The Shuttle by Frances Hodgson Burnett. If you’ve read My Last Duchess by Daisy Goodwin, you will love this novel. It’s certainly got a very feminist slant and I was quite surprised to see some of the more controversial issues (especially for that period in history) being covered in the book.

Accompanying my reading, damn good chocolate fudge.



Fudge making doesn’t seem to be all that easy, I have to admit. I tend to either cook it too long so it goes grainy, or not long enough so it’s squidgy instead of set. The first batch didn’t go well, but second time lucky worked a charm and I had a beautifully array of dark brown, slightly squidgy smooth squares which got the flatmate seal of approval!

Now, I didn’t want to first failed batch to go to waste, so I thought I would do a spot of experimentation. I crumbled it up, and heated it all in a big pan with a bit of extra evaporated milk until it was smooth and liquid again. If i tipped the mixture out into a tin at this stage, I found that it would set to the consistency of a soft caramel. On the other hand, boiling the mixture for a couple of minutes longer at a high temperature, plus the addition of a few more squares of grated chocolate produced fudge again, hooray! It was firmer than the good batch, and a bit darker thanks to the extra chocolate, but it set with a beautiful glossy sheen, and tasted, dare I say it – even better! You just can’t go wrong with extra chocolate, can you? 🙂

Chocolate Fudge (adapted from BBC Food)

  • 70g butter
  • 300g light brown sugar
  • 225g evaporated milk
  • 225g marshmallows
  • 300g milk chocolate, chopped
  • 75g dark chocolate, chopped

Grease and line a 20cm cake tin.

Melt the butter, sugar and milk together in a pan over a low heat. Once the sugar has dissolved, add the marshmallows and turn the heat up, boiling the fudge for 5-6 minutes. Take the pan off the heat as this point and add the chocolate. Leave for a minute to melt, and then stir the mixture together which is hard work! Quickly pour the mixture into the tin and leave to set for a couple of hours, then chop up into yummy squares.

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