Tosi’s Malted Marshmallow Chocolate Fudge Recipe

If you’re a fan of rich, dense chocolate fudge with a unique twist, this recipe is going to make your taste buds sing! This isn’t your average chocolate fudge – it’s got a secret combination of flavors that makes it extra special. With the deep, warm taste of molasses and the slight hint of maltiness, combined with the gooey marshmallows folded in, this fudge is downright irresistible. Every bite melts in your mouth, bringing together that smooth chocolate and chewy marshmallow goodness.

I first tried a version of this fudge at a friend’s holiday party, and I couldn’t stop going back for more. After way too many sneaky trips to the dessert table, I knew I had to make it myself. When I stumbled upon this recipe, it was a game-changer. The addition of molasses and vanilla makes the chocolate flavor so much richer, and the marshmallows add just the right amount of sweetness and texture. Now, it’s my go-to treat for special occasions, and it always disappears in a flash!

this RECIPE

The surprising story behind marshmallow fudge

Marshmallow fudge has its roots in classic American fudge-making, but the addition of marshmallows wasn’t part of the original recipe. Traditional fudge recipes often involved lots of stirring to get that smooth, creamy texture, and marshmallows (or marshmallow creme) made the process a little easier by helping to stabilize the mixture. Today, marshmallows are added for both flavor and texture, creating a fudge that’s not only easier to make but also has a lovely chewiness. This recipe takes it up a notch with molasses, which gives it a deep, almost malt-like flavor that makes it unique.

Ingredients breakdown: what makes this fudge so special

This recipe has a short list of ingredients, but each one plays an essential role in creating that unforgettable flavor.

• Chocolate chips: These are the base of the fudge, giving it that rich, chocolatey flavor. I like to use semi-sweet chocolate chips, but if you prefer darker chocolate, feel free to swap them out for bittersweet chips.
• Sweetened condensed milk: This adds both sweetness and a smooth, creamy texture. It’s essential for binding everything together and creating that melt-in-your-mouth consistency. If you’re looking for a slightly less sweet option, you can try using low-sugar condensed milk.
• Molasses: This is the secret ingredient that gives the fudge a warm, caramel-like undertone. Look for a good-quality molasses (not blackstrap, as it can be a bit too intense for this recipe). If you don’t have molasses on hand, you can try using a bit of maple syrup or honey, but it won’t have quite the same depth of flavor.
• Vanilla extract: This brings out the chocolate flavor and adds a touch of sweetness. A pure vanilla extract works best here, but if you’re in a pinch, vanilla bean paste or even a hint of almond extract can add an interesting twist.
• Salt: Just a small amount, but it’s crucial for balancing the sweetness and enhancing all the flavors. If you like a bit of contrast, try sprinkling a touch of flaky sea salt on top after the fudge has set.
• Mini marshmallows: These add pockets of chewiness that make every bite more interesting. You can also experiment with flavored marshmallows for a unique twist!

Essential kitchen tools for perfect fudge

You don’t need any fancy equipment to make this fudge, but a few basic tools will make the process much easier.

• Microwave-safe bowl: Since we’re melting the chocolate and sweetened condensed milk in the microwave, make sure your bowl is heatproof and large enough to hold everything comfortably.
• Spatula: A silicone spatula is perfect for stirring the fudge mixture and pressing it into the pan. It’s flexible enough to scrape every last bit of chocolate from the bowl.
• 8×8” pan: This size pan is just right for a thick, dense fudge. Lining it with parchment paper or plastic wrap will make it easier to remove the fudge once it’s set.
• Knife: Use a sharp knife to slice the fudge cleanly. A chef’s knife or a serrated knife works well here, especially if you warm it slightly before cutting for neat slices.

Step-by-step: making malted marshmallow chocolate fudge

1. Prep the pan: Start by greasing your 8×8-inch pan and lining it with parchment paper. This step is crucial if you want to remove the fudge easily without any sticking. The parchment should hang over the sides, creating “handles” for easy lifting.
2. Melt the chocolate and milk: In a large microwave-safe bowl, combine the chocolate chips and sweetened condensed milk. Microwave in 30-second intervals, stirring in between each burst, until the chocolate is fully melted and smooth. This should take about 1 to 1.5 minutes, depending on your microwave. Make sure not to overheat, as chocolate can burn easily.
3. Add the flavorings: Once the chocolate mixture is smooth, add the molasses, vanilla extract, and salt. Stir vigorously until everything is combined and the mixture is glossy. This step is where the magic happens – the molasses and vanilla bring out such rich, complex flavors in the chocolate.
4. Fold in the marshmallows: Gently mix in the mini marshmallows. Try not to over-stir, as the marshmallows can start to melt if the mixture is too warm. You want them to stay mostly intact to add texture.
5. Press into the pan: Pour the fudge mixture into your prepared pan. Use a spatula or even a piece of butter wrapper to press it down firmly, ensuring there are no air pockets. Pressing it down tightly helps the fudge set into a dense, chewy consistency.
6. Chill and set: Pop the pan in the refrigerator for 1-2 hours, or until the fudge is completely set. Once it’s firm, lift it out using the parchment handles and place it on a cutting board.
7. Slice and enjoy: Cut the fudge into squares and serve! This is a decadent treat, so a little piece goes a long way.

Fun ways to customize your fudge

• Nutty addition: Try adding a handful of chopped nuts, like almonds or pecans, for a crunchy texture.
• Spice it up: A pinch of cinnamon or even a hint of cayenne pepper can add a warm, surprising kick to your fudge.
• Vegan version: Substitute the sweetened condensed milk with a plant-based condensed milk and use vegan chocolate chips and marshmallows. It’s just as delicious!
• Seasonal flavors: Around the holidays, try using peppermint extract instead of vanilla and adding crushed peppermint candies on top for a festive twist.
• Peanut butter swirl: Drop a few spoonfuls of peanut butter into the fudge mixture before it sets and swirl it around with a knife for a peanut butter-chocolate combo.

How to serve and present your fudge

For a pretty presentation, arrange the fudge squares on a platter lined with parchment paper. You can sprinkle a touch of flaky sea salt on top for a gourmet look or add a light dusting of cocoa powder. This fudge also looks great wrapped in little squares of wax paper for a homemade gift. Pair it with some fresh berries or a handful of nuts for a colorful addition on the plate.

Beverages that pair well

For this rich, chocolatey fudge, a few drink pairings come to mind:

• Classic milk: You can’t go wrong with a cold glass of milk – it’s the perfect way to balance the sweetness of the fudge.
• Hot cocoa: For a cozy treat, try pairing this fudge with a mug of hot cocoa topped with whipped cream. It’s chocolatey overload in the best way possible.
• Coffee: A cup of strong coffee, like an espresso or a dark roast, pairs beautifully with the sweetness of the fudge and brings out the chocolate flavor even more.
• Mint tea: For a refreshing, lighter pairing, mint tea is a great choice. It’s soothing and adds a hint of coolness to balance the fudge’s richness.

Storage and reheating tips

This fudge keeps well in an airtight container in the fridge for up to two weeks. Just make sure to layer the pieces with parchment paper so they don’t stick together. You can also freeze it for up to three months – just wrap each piece individually in plastic wrap and store in a freezer-safe bag. To serve, let it come to room temperature for about 15 minutes for the best texture.

Adjusting the recipe for different serving sizes

If you want to make a larger batch, just double the ingredients and use a 9×13-inch pan instead of an 8×8. For smaller portions, halve the ingredients and use a loaf pan. Keep in mind that thicker pieces might need a bit more time to set, so give it an extra 30 minutes in the fridge if needed.

Common questions about malted marshmallow chocolate fudge

1. Can I use dark chocolate instead of semi-sweet?
Absolutely! Dark chocolate will give it a deeper, slightly less sweet flavor.

2. How do I prevent my fudge from sticking to the pan?
Lining the pan with parchment paper is key. It makes it super easy to lift the fudge out once it’s set.

3. Can I make this fudge without a microwave?
Yes, you can melt the chocolate and condensed milk on the stove over low heat. Just stir constantly to avoid burning.

4. What if my fudge isn’t setting?
Chill it for a bit longer, or pop it in the freezer for 15-20 minutes. That should firm it up nicely.

5. Can I add other mix-ins?
Definitely! Chopped nuts, crushed cookies, or even dried fruit can be fun additions to try.

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