A double-layered chocolate marshmallow fudge recipe
This dessert recipe results in a flavour explosion that will have all of your guests asking for seconds. It’s enormous, so it’s perfect for those bigger gatherings where you have a lot of hungry people to serve. Still, it can freeze pretty well too, so you don’t have to feel inclined to go without if you don’t have a special occasion planned shortly, and you just want to enjoy some delicious homemade edibles.
Two perfectly combined flavours
The ingredients are expertly separated and then combined to provide a unique flavour that offers a deep chocolatey taste along with a hint of sweet marshmallow goodness. The layers of chocolate fudge and marshmallow are perfectly set and served up in delicious squares that don’t require any sort of silverware to enjoy. It is also important to note that this fudge will need to set before it’s ready to be enjoyed, which is why marshmallow fudge is always enjoyed cold.
Chocolate marshmallow fudge recipe
This amazing fudge recipe is on the sweeter side, so if you’re not a fan of so much sugar, then it will taste just as good using dark chocolate as a replacement for whats’ called for here. For those who seek an elegant soft velvety chocolate combined with marshmallow, these squares will hit the spot just right, as long as you follow the directions closely, as any adjustments will significantly alter the texture of these desserts. Still, it’s an easy fudge to toss together, and once you get the hang of it, then you can switch up the flavours and toppings for something different each time.
Preparation: 30 minutes
Cooking: 20 minutes
- 3 cups semi-sweet chocolate chips
- 2 cups granulated sugar
- 2 packages of unflavored gelatin
- 14 ounces condensed sweetened milk
- 1 cup icing sugar
- ½ cup of water
- ¼ cup cannabutter
- Cooking spray
- 9x13 cake pan
- Aluminium foil
- Silicone spatula
- Mixing bowls
- Candy thermometer
- Electric mixer
- Serving knife
Use aluminium foil to line a 9x13 cake pan and then coat it thoroughly with cooking spray.
Add the cannabutter to a saucepan and set the burner to medium heat.
Once the cannabutter has melted, it’s safe to slowly start adding the condensed milk while using a whisk to combine the ingredients as you go.
Finally, add the chocolate chips to the saucepan, and wait for everything to melt, stirring the mixture frequently to avoid burning. This should take anywhere from 5 to 10 minutes.
Remove the saucepan from the heat, and then carefully pour the chocolate mixture into the cake pan, taking care to avoid the sides, which will cause the colours to run together.
Coat a silicone spatula with cooking spray and use it to press the mixture into the pan until the surface is entirely smooth, and then leave it in the fridge to set for at least 2 hours.
Add ½ cup water and all of the gelatin powder to a bowl and then whisk them together before setting the dish aside so that the gelatin can thicken, which should take around 15 minutes.
Pour the sugar and ½ cup of water into a clean saucepan and then whisk them together over medium heat until the sugar dissolves. This will take between 5 and 8 minutes.
Once the sugar has dissolved, raise the temperature of the burner to bring the liquid toa boil, and then cook it until the mixture reaches 240 F, and stays there for approximately 3 minutes.
Grab the saucepan and slowly add those ingredients to the gelatin mix, using an electric mixer to ensure that they are evenly combined.
Now set for 15 minutes, and continue to beat the mixture for either that long or until it thickens.
Pour the marshmallow mixture overtop of the first chocolate layer, and then tap it on the counter a few times to smooth out the surface.
Now, the easy fudge will need six hours of sitting at room temperature to completely cool and be ready to enjoy. At which point, the brick can be sliced into perfectly portioned rectangles and then eaten or frozen so that you can eat them at a later date.