Marshmallow Fudge
I have been going a little crazy with the Fudge recipe that I got from Stacie’s blog Eating in Denmark. In this version I used Marshmallows and added a little raspberry schnapps, just enough to give it a hint of raspberries. I can’t believe how easy this recipe is and how quickly the Fudge disappears. Note: it is best when served cold.
Marshmallow Fudge
Ingredients:
12 oz semisweet chocolate
14 oz sweetened condensed milk
2 tablespoon butter
a pinch of salt
4 tablespoon raspberry schnapps
1 cup mini marshmallows
Directions:
Line a 9 x 9 inch pan with foil, letting the foil extend out over the two edges.
Melt the chocolate, sweetened condensed milk, butter and salt over very low heat.
Add the marshmallows to the melted chocolate mixture and stir to cover all the marshmallows. Pour mixture into prepared pan and place in refrigerator to cool completely. You can place it in the freezer to help speed up the cooling process.
Once the fudge is completely cooled and set, lift the fudge out of pan using the extra foil extending over edges. Cut into 1 inch pieces. I recommend to keep fudge cooled in refrigerator until serving. Enjoy.
Marshmallow Fudge
Source: adapted from Eating in Denmark
My Danish Kitchen 