Description
Creamy dark chocolate fudge with mini marshmallows, toasted pecans, and dried cranberries.
Ingredients
Scale
- 18 oz semisweet or dark chocolate, chopped (510 g)
- 14 oz sweetened condensed milk (397 g)
- 2 tbsp unsalted butter (28 g)
- 1 tsp vanilla extract (5 ml)
- 1/4 tsp fine salt (1 g)
- 2 cups mini marshmallows (100 g)
- 3/4 cup toasted pecans, chopped (85 g)
- 1/2 cup dried cranberries, chopped (65 g)
Instructions
- Line one 8-inch square pan completely with parchment.
- Melt chocolate, condensed milk, and butter over low heat, stirring until glossy and smooth.
- Remove from heat and stir in vanilla and salt. Cool for 4-5 minutes until warm rather than hot.
- Reserve a small handful of marshmallows, pecans, and cranberries. Fold the remainder into the chocolate.
- Press the mixture evenly into the pan and scatter the reserved additions over the surface.
- Refrigerate 3 hours, until firm. Lift out by the parchment and stand 10 minutes.
- Cut into 25 squares with a warm dry knife, wiping the blade between cuts.
Notes
Cool the chocolate before adding marshmallows. Use chopped bars for the smoothest fudge.