Chocolate fudge travels down a rocky road with the addition of mini marshmallows and toasted pecans—and the journey's so worth it!
What You Need
Original recipe yields 24 servings
1-1/2 cups sugar
1 cup evaporated milk
1/3 cup butter
1/4 tsp. salt
3 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, broken into pieces
1/2 cup chopped PLANTERS Pecans, toasted
1 cup JET-PUFFED Miniature Marshmallows
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Let's Make It
Line a 9-inch square pan with foil, with ends of foil extending over sides; spray with cooking spray.
Cook sugar, milk, butter and salt in large saucepan on medium heat until butter is melted and sugar is completely dissolved, stirring constantly. Bring to boil, without stirring; cook, 8 min. or until candy thermometer reaches 238ºF or soft-ball stage (when 1/2 tsp. syrup dropped into very cold water forms soft ball that flattens when removed from water).
Remove from heat. Add chocolate; stir until melted. Beat with mixer 6 to 8 min. or until fudge is thickened and no longer glossy. Pour into prepared pan. Smooth top.
Sprinkle with nuts and marshmallows; press gently into fudge with back of spoon. Cool completely. Cool completely. Use foil handles to lift fudge from pan before cutting to serve.
Top with 1/2 cup crushed candy canes along with the nuts and marshmallows.
Prepare using PLANTERS Walnuts.
Calories From Fat
% Daily Value*
Total Fat 7g
Saturated Fat 3.5g
Trans Fat 0g
Total Carbohydrates 27g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.