Marshmallow Cream Fudge

This fudge uses the microwave instead of the stovetop, and it works beautifully. Butter, sugar, and evaporated milk get heated together until the mixture reaches soft ball stage, then chocolate chips, marshmallow cream, vanilla, and chopped nuts are stirred in until smooth. The marshmallow cream is what gives this fudge its silky, melt-on-your-tongue texture.

Reaching soft ball stage is the critical step. Test by dropping a small amount of the hot syrup into very cold water. If it forms a firm ball that holds its shape when you fish it out, it’s ready. Stir frequently during the microwave cooking to prevent scorching.

Pour the finished mixture into a buttered dish, chill until firm, and cut into squares. Store in an airtight container where it keeps for weeks, if it lasts that long.

Pro Tips

• Stir the sugar mixture frequently during microwaving. Microwaves heat unevenly, and the edges can burn while the center is still liquid.
• Use semi-sweet chocolate chips for classic fudge flavor, or milk chocolate for a sweeter, creamier result.
• Let the fudge cool at room temperature for 15 minutes before refrigerating. Rapid chilling can cause the surface to crack.
• Cut with a sharp knife dipped in hot water for clean, smooth edges.

Variations

• Swap chocolate chips for peanut butter chips and stir in roasted peanuts for peanut butter fudge.
• Use white chocolate chips with dried cranberries and pistachios for a holiday version.
• Add a teaspoon of espresso powder to the chocolate mixture for mocha fudge.