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Fudge can be finicky; stir too little or too late, and it can go grainy. This version overcomes that obstacle with a surprise ingredient—marshmallows. Their gelatin coats the sugar crystals as they form, resulting in an ultra-creamy texture. Enhanced by the deep, roasted flavor of espresso, dark cocoa adds a rich chocolate flavor that’s perfectly balanced with malted milk powder and creamy white chocolate. Although it will be tempting to sneak a piece of this fudge as soon as it cools, the flavor is best after it rests for at least one day. They also make sweet gifts: Place fudge squares in cellophane bags, or layer in a tin with wax paper.

Paige Grandjean

Gallery

Read the full recipe after the video.

Recipe Summary

active:
30 mins
total:
4 hrs 30 mins
Yield:
Makes about 2 dozen squares
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Line an 8-inch square baking dish with heavy-duty aluminum foil, allowing at least a 2-inch overhang on 2 sides. Lightly grease foil with butter; set dish aside.

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  • Stir together sugar, cocoa blend, ground espresso beans, and salt in a heavy 5-quart saucepan. Stir in whole milk until well combined. Bring mixture to a rolling boil over medium, stirring constantly, 12 to 16 minutes. Insert candy thermometer; boil, without stirring, until thermometer registers 234°F (soft-ball stage), 12 to 16 minutes.

  • Place white chocolate in a small microwaveable bowl. Microwave on HIGH until melted and smooth, about 40 seconds, stirring every 15 seconds. Set aside.

  • Once cocoa mixture reaches 234°F, remove from heat, and remove candy thermometer. Add marshmallows, malted milk powder, butter, and vanilla. Using a wooden spoon, stir mixture until smooth and thickened but still pourable, about 7 minutes. Pour mixture into prepared baking dish. Drizzle white chocolate over top, and pull a small offset spatula through mixture to create a swirled pattern. Let cool, uncovered, at room temperature until hardened, at least 4 hours or up to 8 hours or overnight.

  • Using foil overhang as handles, lift fudge from baking dish; discard foil. Transfer fudge to a cutting board, and cut into 1 1/2-inch squares. Serve immediately, or store in an airtight container up to 2 weeks.

Make Ahead

Fudge can be stored in an airtight container at room temperature up to 2 weeks.

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