Food & Cooking Recipes Dessert & Treats Recipes Marshmallow Fudge Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on October 20, 2021 Print Rate It Share Share Tweet Pin Email Photo: Bryan Gardner Prep Time: 20 mins Total Time: 2 hrs 20 mins Yield: 36 squares Mini marshmallows are melted into this dark chocolate fudge, giving it the smoothest, creamiest texture. Ingredients 2 tablespoons unsalted butter, plus more, room temperature, for brushing 1 ¼ cups sugar 1 can (5 ounces) evaporated milk ¼ teaspoon kosher salt 1 ¼ cups mini marshmallows 9 ounces bittersweet chocolate, chopped (1 ¾ cups) 1 teaspoon pure vanilla extract Directions Lightly brush an 8-inch baking pan with butter, then line with parchment, leaving 2-inch overhang on two sides. Lightly butter parchment. In a medium saucepan, combine remaining 2 tablespoons butter, sugar, evaporated milk, and salt. Bring to a boil over medium-high heat, stirring constantly, then cook for 3 minutes more, until pale golden and thickened slightly. Remove from heat and stir in marshmallows until mostly melted, then add chocolate and vanilla. Stir until chocolate and marshmallows have melted completely and mixture is smooth. Pour into prepared pan; smooth top with a spatula. Refrigerate until firm, at least 2 hours. Remove parchment with fudge from pan and cut into 36 squares. Fudge can be stored refrigerated, covered with plastic, up to 1 week. Rate it Print