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Ingredients :
°2 tablespoons unsalted butter, plus more, at
room temperature, for brushing
°1 1/4 cup sugar
°1 can (5 ounces) evaporated milk
°1/4 teaspoon kosher salt
°1 1/4 cup mini marshmallows
°9 ounces bittersweet chocolate, chopped (1 3/4 cups)
°1 tsp pure vanilla extract
Lightly brush an 8-inch baking dish with
butter, then line with parchment paper,
leaving a 2-inch overhang on both sides.
Lightly butter the parchment paper.
In a medium saucepan, combine the
remaining 2 tablespoons of butter, sugar,
evaporated milk and salt. Bring to a boil over
medium-high heat, stirring constantly, then
cook for another 3 minutes, until golden and
slightly thickened. Remove from heat and stir
in marshmallows until almost melted, then
add chocolate and vanilla. Stir until chocolate
and marshmallows are completely melted
and mixture is smooth. Pour into prepared
pan over smooth top with spatula.
Refrigerate until firm, at least 2 hours.
Remove parchment paper with fudge from
pan and cut into 36 squares. Fudge can be
stored in the refrigerator, covered with
plastic, for up to 1 week.
Enjoy
