Chocolate Marshmallow Cashew Fudge |
|
 |
Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 6 |
|
A fudge recipe that never goes wrong. Very addictive and the whole house smells good when you are making it. Ingredients:
2 cups sugar |
4 tbsp cocoa powder |
1 cup milk |
1 tbsp butter |
dash of salt (not needed if you use salted cashews) |
1 tsp vanilla essence |
10 large or 25 miniature marshmallows (white or colored) |
4 oz cashews, crushed into large pieces |
veg oil |
Directions:
1. Oil a cookie sheet with the veg oil (for thin fudge) or a square jelly roll or cake pan (for thicker fudge)
2. In a saucepan combine the sugar, cocoa powder and milk
3. Cook to the soft ball stage*
4. *Bring to a rapid boil, stirring occasionally. Boil until the mixture becomes the thickness of thin pudding. The mixture will be foamy. Put a drop on a cold saucer and wait for a few minutes. When mixture on plate is shiny and doesn't stick to your finger, it's ready. Don't give up. Keep boiling! It will be thin for a while but will thicken up eventually. Be patient!
5. Turn down the heat to very low and stir in the butter. This will immediately cut the foam and make the mixture shiny.
6. Stir in the salt (if you are using unsalted nuts) and vanilla.
7. Stir in the marshmallows. You can melt them completely or not. It's up to you. I melt the large ones, but don't melt the miniatures.
8. Stir in the nut pieces.
9. Turn off the heat and pour QUICKLY into the parepared pan. Make sure you use a wooden spatula to scrape and spread the fudge.
10. Allow to cool before cutting or breaking into squares.
|
|