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Marshmallow Fudge

Marshmallow Fudge

Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Yields: 24 squares

Ingredients:
  • 1-1/2 cups Ginger Evans granulated sugar
  • 2/3 cup Ginger Evans evaporated milk (5 oz)
  • 2 tbsp Coburn Farms unsalted butter
  • 1/2 tsp Marcum salt
  • 2 cups Ginger Evans mini marshmallows
  • 1-1/2 cups Ginger Evans semi-sweet chocolate morsels
  • 1 tsp Marcum vanilla extract
Directions:
  1.  Line 8-inch baking dish with foil or parchment paper; lightly grease and set aside.
  2. In a heavy-duty sauce pan, combine sugar, evaporated milk, butter and salt. Bring to a boil, stirring often; continue to boil and stir for 4-5 minutes.
  3. Remove from heat and add marshmallows, chocolate morsels and vanilla. Beat vigorously for 1 minute or until marshmallows are melted.
  4. Pour into prepared pan and use a lightly greased spatula to spread mixture into corners of the pan.
  5. Let fudge cool to room temperature and refrigerate for 2 hours before cutting into squares. Store in an airtight container
Fudge Variation
  • Chocolate Peanut Butter – add 1 cup of creamy peanut butter with the marshmallows; top fudge with chopped peanuts