Whenever we go to any kind of festival, fair or tourist town, my husband is drawn to the fudge. We seem to always leave with a bagful of at least 6 varieties. When trying to decide what to make for our holiday dessert tray this year, I decided to make him extra happy by including this favorite of his. No festival required, just our own happy house.
I researched various fudge recipes and techniques. I decided to go with one that doesn’t require a candy thermometer. Why not? I’m pretty new to the candy thermometer. If you’ve been following my sister site, The Cookful, you’ll know that I sucked it up and used one for the first time to make popcorn balls and then candy apples and then went full-tilt crazy with the temperature-checking to temper chocolate and make truffles in our Ganache Series (ohhhh…truffles would be great for our holiday tray too. I’m putting them on the list right now!). So I have experience with a candy thermometer, and with candy-making, but it’s way easier to not have to go there.
For this easy little fudge recipe, you heat sugar, cream, butter and salt in a heavy-duty saucepan over high heat until it comes to a boil. Stir it THE WHOLE TIME. I use a small rubber spatula like the green one here to stir so that I can both get all around the bottom of the pot when stirring and also continually scrape the sides down. Once it comes to a boil you keep it on high and keep letting it boil while you keep stirring until it gets to look like melted marshmallow, kind of like a whipped meringue. That takes about 4-5 minutes.
Then you take it off the heat and add 2 cups of mini marshmallows and some vanilla. Stir that in until it’s melted. This drops the temperature of the cream mixture down a bit so that when you next add the chocolate, it doesn’t get scorched. In goes 12 oz. (about 2 cups) of semi-sweet chocolate chips. Stir until they’re melted in.
That’s pretty much it. Use the spatula to scrape the molten fudge into a foil-lined 8×8-inch pan and refrigerate until it is set and firm, about 2 hours. You can pull the fudge out by lifting out the foil. Then peel the foil off and cut the fudge however you’d like. I go with 6 cuts in one direction and 6 in the other to yield 36 squares.