I love fudge! I do NOT love marshmallow creme, being filled with corn syrup and other junk. I found that instead of making a batch of real marshmallows fully, the creme can be the base of my old fudge recipe, but with much better ingredients.
The featured image is the first batch of fudge. There is another image further down where I added 4 oz more of chocolate chips and… well… it made a dense, almost crumbly fudge. It tastes great, yet really needed more butter to accommodate the extra chocolate. I never thought there could be too much chocolate. I was proven wrong. No matter what, this is a wonderful recipe. I use all organic/gmo-free ingredients. The flavor is lovely. The fudge disappears quickly. Enjoy!
Natural Marshmallow Creme Fudge
1 batch marshmallow creme (recipe below)
1-1/2 cups sugar
2/3 cup evaporated milk
1/4 cup butter
1/4 tsp salt
12 oz (2 cups) chocolate chips
(optional) 1 cup pecans or favorite nuts, finely chopped
1 tsp vanilla
1/2 cup water, divided
1 tbsp loose gelatin (= 1 pkg)
1 cup sugar
3/4 tsp vanilla
pinch of salt
Butter well a glass 7″ x 11″ (2 qt.) baking dish. A 9″ x 9″ baking dish will work as well.
Make Marshmallow Creme:
Put 1/4 cup of the water in a small cup. Sprinkle the gelatin on the water and stir lightly with a fork. Let bloom 5 minutes, until the gelatin all moistened and softened. Meanwhile…
In a 2 quart saucepan, on medium-low heat, gently start dissolving the 1 cup of sugar in the remaining 1/4 cup of water. Add the melted gelatin when it is ready, stirring in with a spatula. Raise heat to medium and bring to a full, rolling boil, while stirring. It will get foamy and you cannot stir down the bubbles.
Remove the pan from the heat and let the mixture cool to lukewarm; about 10 to 20 minutes. Meanwhile, get the remaining ingredients ready to use once the creme is finished.
DO NOT!!! REMOVE THE MIXTURE FROM THE PAN for this step! Trust me here. Add the pinch of salt and 3/4 tsp of vanilla to the pot. With your beater at its highest speed, beat the tar out of the creme until thick and the volume is about doubled. With a buttered spatula, remove as much creme from the beaters as possible. (Hot water cleans up the beaters nicely.) Sadly, I dumped in the fudge-base ingredients before taking a clear image of the marshmallow creme. Next time, I will get a photo and substitute it here.
Add the 1-1/2 cups of sugar, evaporated milk, butter and 1/4 tsp of salt to the marshmallow creme. Put the pot back on the stove. Bring to a full boil, stirring constantly, over medium heat. I turn mine down to a 4, a notch below medium on my stove. Adjust your heat according to your stove’s temperament. Boil for 5 minutes.
Remove the pan from the heat. Add the chocolate chips and stir until they are fully melted and the mixture is smooth. Stir in the nuts, if using, and 1 tsp of vanilla. In this image, I had added a full 16 oz of chocolate chips. oops! I should of added another 1 tbsp each of butter and evaporated milk (making it a full 3/4 of a cup) to accommodate the extra chocolate, or rolled the fudge into balls and rolled in a little cocoa powder and cinnamon or powdered sugar. It ended up coming out rather dense and I had to take the crumbles after cutting and roll them into balls. Lesson learned.
Pour the fudge into the prepared dish, spreading with a spatula to evenly cover the bottom of the dish. Chill until firm, about 2 hours. Cut into smallish squares. Keep refrigerated. The photo in this section is the batch with the extra 4 oz of chocolate chips. The featured photo way above is the normal amount of chips- 12 oz.
I have no idea how long this lasts. We usually kill them off quickly. I usually use Ghirardelli chocolate chips. I have not found an organic chocolate chip I have liked, so far. Most tend to be heavy with a chocolate liqueur flavor or has soy and/or canola (poison to me) in them.