Fudge recipe


So last week I made dairy free marshmallow fudge. It was tasty but too sweet for me. So I cobbled together another recipe from several different recipes that is more adapted to swedish palates.

2 dl milk

3 dl sugar ( I used extra fine grained)

60 g butter

1 (150 g) bag of  chocolate chips ( preferably dark)

150 g mini marshmallows. ( One bag.)

Flavorings ( mint, walnuts, vanilla)

Mix milk, sugar and butter in a saucepan. Let it boil on mid high heat, with constant stirring, until the candy termometer show 234 F. Pull it away from the heat and mix in the chocolate. Stir until the chocolate have melted. Dump in the minimarshmallows and stir until the marshmallows have melted and there are no white traces left.

Add whatever flavoring you want, stir until it is evenly mixed in.

Cover a form w baking parchment, before pouring the batter into the form. Smooth out the batter and put in the fridge for a couple of hours. Or outside if you have a balcony.

Lessons learned:

After I finished the second batch, I knew I made a couple of mistakes the first time.

A) The stove was too warm. This meant that the mixture didn’t get to boil long enough.

B) I used the wrong kind of sugar. I used the sugar that dad had is the all purpose sugar that *everyone* has ( different brands but the same sugar) , which I suspect wasn’t fine grained enough for Fudge making.

That said, I made mistakes the second time too. For starters, I bought the wrong chocolate chips. And I forgot the flavorings. Oops.

Other than that, the fudge was very tasty!