Tosi’s Malted Marshmallow Chocolate Fudge Recipe

There’s something about fudge that takes me straight back to family gatherings and holiday potlucks. This malted marshmallow chocolate fudge brings back all those cozy memories but with a unique twist! It’s rich, chocolatey, and irresistibly smooth with a hint of malt flavor that takes it to a whole new level. Plus, it has mini marshmallows folded right in, adding a chewy, pillowy texture that makes each bite extra special. Trust me, once you try this, you’ll find yourself reaching for seconds… and thirds!

this RECIPE

A sweet memory: discovering the magic of fudge 🍫

I’ll never forget the first time I tried fudge as a kid. It was at a holiday fair, and the fudge was cut into little bite-sized squares, each one calling my name from behind the glass display. I was mesmerized by its glossy finish and rich chocolate aroma. When I took my first bite, it was a whole new world of sweetness—dense, creamy, and so chocolatey! Years later, I came across this recipe that reminded me of that moment but added a modern twist with malted marshmallows and a dash of molasses. It’s become my go-to treat when I want to recreate that childhood magic in my own kitchen.

A brief history of fudge: a happy kitchen accident

Fudge has been around since the late 19th century, and it’s believed to have originated from a happy accident (don’t all the best recipes?). A batch of caramels “fudged” up during cooking, leading to a softer, more chocolate-like consistency. Since then, fudge has evolved with countless variations and flavors, from peanut butter to rocky road. This recipe pays homage to classic chocolate fudge but adds a few twists, like the subtle sweetness of molasses and the airy lightness of marshmallows, creating a nostalgic treat with a modern touch.

Let’s talk ingredients: the stars of the show

Every ingredient in this fudge recipe has a purpose, so let’s take a closer look:

• Chocolate chips: The base of our fudge! Use good-quality chocolate chips (I like semi-sweet for the perfect balance), which melt down beautifully and give a deep, satisfying chocolate flavor. You could also use dark chocolate if you prefer a less sweet version.
• Sweetened condensed milk: This is the secret to that smooth, creamy fudge texture. It adds sweetness and richness that’s hard to beat. If you’re out, you could make a quick substitute by simmering whole milk with sugar, though the texture may vary slightly.
• Molasses: Here’s where the magic happens! Just two tablespoons of Grandma’s Molasses add a hint of malt flavor that deepens the overall taste and gives a subtle caramel undertone. If you’re in a pinch, you could try dark corn syrup, but molasses really brings a unique depth that’s worth it.
• Vanilla extract: A touch of vanilla balances the chocolate and enhances all the other flavors. Pure vanilla is best here, but in a pinch, imitation vanilla will work too.
• Salt: Don’t skip it! A little salt brings out the sweetness and chocolate flavor, making the fudge taste even richer.
• Mini marshmallows: These add a fun, chewy texture that breaks up the dense chocolate. If you don’t have mini marshmallows, you can cut regular marshmallows into smaller pieces or even try adding small chunks of graham crackers for a s’mores vibe.

Kitchen gear: What you need (and what you can totally skip)

To make this fudge, you don’t need anything fancy—just a few basic tools you likely already have in your kitchen.

• 8×8-inch baking pan: This size is perfect for getting a nice thickness to each fudge square. If you only have a larger pan, you can double the recipe, or you’ll end up with slightly thinner pieces.
• Microwave-safe bowl: Melting the chocolate and sweetened condensed milk in the microwave makes this recipe quick and easy. Just make sure it’s a large bowl so you have room to stir everything together without splattering.
• Spatula: A good spatula is essential for mixing everything and then pressing the fudge into the pan. A little trick: use a spatula or leftover butter paper to press the fudge firmly—it helps get a dense, smooth surface.
• Parchment paper or plastic wrap: Lining your pan makes removing the fudge so much easier. Just lift it out, slice, and enjoy!

Step-by-step: How to make malted marshmallow chocolate fudge

1. Prep your pan: Grease an 8×8-inch pan lightly, then line it with parchment or plastic wrap. Leave a little overhang to help you lift the fudge out later—trust me, this makes a world of difference when it’s time to slice!
2. Melt the chocolate and condensed milk: In a large microwave-safe bowl, combine the chocolate chips and sweetened condensed milk. Microwave in 30-second intervals, stirring in between, until the chocolate is fully melted and smooth. This usually takes 1-2 minutes total. Watch it closely so you don’t overheat the chocolate (burnt chocolate is a real bummer).
3. Add the flavor boosters: Stir in the molasses, vanilla extract, and salt. Mix vigorously until everything is well combined and you have a shiny, glossy mixture. This is where the fudge takes on its ultra-rich flavor.
4. Fold in the marshmallows: Gently mix in the mini marshmallows until they’re evenly distributed. They add a fun, chewy texture that really takes this fudge up a notch.
5. Transfer to the pan: Pour the mixture into your prepared pan. Use a spatula (or butter paper) to press it down firmly, ensuring it’s nice and even. You want it to be dense and smooth.
6. Chill to set: Pop the pan in the fridge for 1-2 hours. This will allow the fudge to set fully, making it easier to slice into perfect squares.
7. Slice and enjoy: Once set, lift the fudge out using the parchment or plastic wrap, then slice into squares. And that’s it—you’re ready to indulge!

Fun variations to try

• Peanut butter swirl: Add a few dollops of peanut butter to the melted chocolate mixture before adding the marshmallows. Swirl it in gently with a toothpick for a fun twist!
• Cookies and cream: Crush up a few chocolate sandwich cookies and fold them into the fudge along with the marshmallows. It adds a bit of crunch and that nostalgic cookies-and-cream flavor.
• Sea salt caramel: Drizzle some caramel sauce over the fudge before it sets, then sprinkle a pinch of sea salt on top. It gives a nice sweet-salty contrast that’s perfect for caramel lovers.

Serving and presentation ideas

For a festive touch, serve these fudge squares on a colorful platter, especially if you’re making this for a holiday party. You can also sprinkle a little powdered sugar on top or drizzle with melted white chocolate for a decorative finish. Arrange each square in a mini cupcake liner for easy serving, and it makes them look like little gourmet treats!

Perfect drink pairings

Looking for a drink to enjoy with this rich, chocolatey fudge? Here are a few options that pair perfectly:

• Hot chocolate: Go all-in on the chocolate! A warm mug of hot chocolate, maybe with a dash of cinnamon, will make this fudge taste even more decadent.
• Mint tea: The freshness of mint cuts through the richness of the fudge, making for a surprisingly refreshing combination.
• Chai latte: The spices in chai—like cinnamon, cardamom, and cloves—pair beautifully with chocolate, and the creamy texture of a chai latte is just right.
• Espresso or strong coffee: For a more intense contrast, a small cup of espresso or black coffee balances the sweetness of the fudge with a pleasant bitterness.

Storage and reheating tips

This fudge keeps really well! Store it in an airtight container in the fridge for up to two weeks. For a softer texture, let it sit at room temperature for about 10 minutes before serving. You can also freeze it for up to three months. Just make sure to wrap each piece individually in plastic wrap, then store in a freezer-safe container to prevent freezer burn.

How to adjust for different serving sizes

Want to make a larger batch? This recipe doubles beautifully—just use a 9×13-inch pan instead of the 8×8, and you’ll have plenty to share. Or, if you’re making it for a smaller crowd, you can halve the recipe and use a loaf pan. Just keep in mind that the thickness may vary slightly, but it’ll still taste amazing!

Common issues and tips to avoid them

• Fudge too soft: If your fudge didn’t set properly, it may need more time in the fridge. Try chilling it for another hour or two, and make sure it’s stored in an airtight container.
• Chocolate seizing: Overheating the chocolate can cause it to seize (turn grainy and thick). Be patient and use short microwave intervals, stirring frequently.
• Marshmallows melting: If the chocolate mixture is too hot, the marshmallows might melt when added. Let it cool slightly before folding them in for the best texture.

FAQs

1. Can I use dark chocolate chips instead of semi-sweet?
Absolutely! Dark chocolate will give the fudge a richer, less sweet taste, which some people prefer.

2. What can I use if I don’t have molasses?
Dark corn syrup or a bit of maple syrup can work as substitutes, though the flavor will be slightly different.

3. How long does this fudge last?
Stored in an airtight container in the fridge, it’ll stay fresh for up to two weeks!

4. Can I add nuts?
Definitely! Chopped walnuts or pecans add a great crunch. Just fold them in with the marshmallows.

5. Do I need to refrigerate it to set?
Yes, chilling helps the fudge firm up. If left at room temperature, it might stay too soft.

This malted marshmallow chocolate fudge is truly a treat for chocolate lovers and perfect for sharing (if you can bear to part with any!). Give it a try, and feel free to make it your own with the variations above. Happy fudge-making!

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