Toasted Marshmallow Fudge

Toasted Marshmallow Fudge

It was a Fudge Fantasyland around here yesterday. Not one, but TWO kinds of fudge were made. You see it all started when I went grocery shopping and spotted a container of Toasted Marshmallow Creme by Solo. {Why did I not know about this stuff?} It was with the regular marshmallow fluff in the peanut butter aisle. I said, “Whaaat?”, picked it up, and saw a recipe on the back of the container for Toasted Marshmallow Fudge. “Hmm…might have to try that.” I thought. I gathered the ingredients and I was on my way!

toasted marshamallow fudge with creme

At the store I quickly read through the ingredients, but didn’t look at the directions until I was ready to make it. I’m not into reading directions as anyone who knows me will tell you.  When I saw that I’d need my dreaded candy thermometer I was more than a little displeased. You see, I don’t have good relationships with my candy thermometers. Notice the plural? I used to go through them as if they were supposed to be disposable. Yes, I used to buy the cheap ones and somehow I’d always drop it and crack it. Finally, I learned my lesson and got a good one. One that is a little more durable and can be used for candy or frying. This current candy thermometer relationship has lasted over 5 years now. Yay for us!

candy thermometer

Actually, the recipe was very easy to make, despite the unwelcome glass and metal “helper”. I would recommend that if you make it, get all your ingredients ready to go. Making candy on the stove is not hard, but it always seems to me like it’s never going to get to the temperature…and then all of a sudden it’s there and on the edge of scorching. Wow, aren’t I supposed to be getting you to try this? I’ll bet I lost you. Hello?

So you see there are two types I made — one vanilla and one chocolate. Another example of why you need to read the whole recipe before starting. I made the recipe for the vanilla flavored Toasted Marshmallow Fudge using the white chocolate chips as the recipe stated. It was very good, but very sweet. I’m prefer chocolate as opposed to white chocolate. At the very end of the recipe, there were some helpful hints that suggested you try it with regular chocolate chips. Well, thank you very much…I will do that Solo Company! I grabbed another container of Toasted Marshmallow Creme and got to town making a second batch with semi-sweet chocolate chips. Oh my. Yummy. I much prefer the chocolate flavor. Plus, I added in a tiny bit more of the evaporated milk in that batch so it’s a little creamier than the white. Now, let me say this. I hardly taste any toasted marshmallow flavoring. There’s just a hint of it. I was expecting more, especially since I got out my intimidating candy thermometer and all for this little fudge rendezvous. As far as fudge goes, however, it is quite tasty…and I still recommend you try it!

Toasted Marshmallow Fudge -by Solo Foods

1  12oz. package of chocolate chips: white for vanilla/semi-sweet for chocolate
1 teaspoon vanilla
2 cups sugar
5 oz. evaporated milk (use 7 oz. for softer, creamier fudge)
1 stick of butter (1/4 pound)
7 oz. Solo brand Toasted Marshmallow Creme

**Get everything ready before you begin!**

1. Place the chocolate chips and the vanilla in a large mixing bowl and set aside.
2. Grease an 8×8 baking dish (or use cooking spray).
3. In a medium saucepan, mix sugar, 1 tablespoon of the butter (set aside the rest), and the evaporated milk. Bring to a full, rolling boil over medium-high heat, stirring constantly to avoid scorching. Continue to stir until candy thermometer reaches 233 degrees F.
4. Add the remaining butter and marshmallow creme, still heating and stirring until smooth.
5. Bring back up to a boil, stirring constantly. {Here is where mine got a little scorched, but hey, we’re making “toasted” marshmallow fudge, right?}
6. Immediately pour the hot mixture into the bowl with the chocolate chips and vanilla. Blend well.
7. Pour the fudge into greased pan and cool at room temperature until firm.
8. Cut into squares and enjoy!
9. Try not to break your candy thermometer. A-hem.