- Level: Intermediate
- Total: 2 hr 25 min (includes cooling time)
- Active: 25 min
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 449
- Total Fat
- 24 g
- Saturated Fat
- 10 g
- Carbohydrates
- 60 g
- Dietary Fiber
- 3 g
- Sugar
- 55 g
- Protein
- 5 g
- Cholesterol
- 29 mg
- Sodium
- 246 mg
The key to this fudge recipe is that little sprinkle of flaky sea salt on the top right as it cools. This freezes very well. Sarah and I wrap 2- to 4-piece bundles in plastic wrap and pull them out when we are feeling like a quick sweet snack. These are fantastic frozen right out of the freezer, too.
- Level: Intermediate
- Total: 2 hr 25 min (includes cooling time)
- Active: 25 min
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 449
- Total Fat
- 24 g
- Saturated Fat
- 10 g
- Carbohydrates
- 60 g
- Dietary Fiber
- 3 g
- Sugar
- 55 g
- Protein
- 5 g
- Cholesterol
- 29 mg
- Sodium
- 246 mg
Ingredients
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Directions
Special equipment:
an instant-read or candy thermometer- Make sure you have an instant-read thermometer or candy thermometer before beginning. Grease an 8-inch square baking pan and line with two long strips of parchment paper, overlapping to make a parchment sling. Grease the parchment.
- In a large saucepan, place the brown sugar, evaporated milk, butter and 1 cup room-temperature mini marshmallows. Set over medium heat and bring to a light boil, stirring constantly. The goal is to bring the mixture to 235 degrees F, or the “softball” stage. This can take anywhere from 5 to 10 minutes. Check frequently.
- Once you hit 235 degrees F, immediately add the chocolate and stir until melted. Take off the heat and stir in the lightly crushed toasted almonds.
- Pour half of the fudge into the prepared baking pan. Sprinkle over 1/2 cup frozen mini marshmallows. Pour the remaining fudge into the pan and top with the whole toasted almonds, remaining 1/2 cup frozen marshmallows and a sprinkling of flaky salt.
- Let cool for at least 2 hours or up to 3 hours. Take out of the baking pan using the parchment, then cut and serve.
