adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Double-Decker Marshmallow Fudge
Double-Decker Marshmallow Fudge
0 Likes
Prep Time:
30 minutes
Cook Time:
17 minutes
Total Time:
662 minutes
Indulgent double-layered chocolate fudge with homemade marshmallow topping.
Ingredients:
  • 0.25 cup butter
  • 1 (14 ounce) can sweetened condensed milk
  • 3 cups semisweet chocolate chips
  • 0.5 cup cold water
  • 3 (.25 ounce) packages unflavored gelatin
  • 2 cups white sugar
  • 0.5 cup water
  • 1 cup confectioners' sugar
Instructions:
  • Prepare your 9x13-inch cake or jelly roll pan by lining it with aluminum foil and then coating it with cooking spray for easy release.
  • In a medium saucepan over medium heat, melt butter. Add condensed milk and stir until combined. Pour in chocolate chips and continue cooking and stirring until fully melted, about 5 to 10 minutes.
  • Transfer the luscious chocolate mixture into the prepared pan. Smooth it out evenly using a slick spatula sprayed with cooking spray. Allow the fudge to chill in the refrigerator until firm, approximately 2 hours.
  • In a bowl, mix 1/2 cup cold water with gelatin and let it sit until it slightly thickens, approximately 15 minutes.
  • In a saucepan over medium heat, combine white sugar and 1/2 cup water. Stir and cook until sugar completely dissolves, about 5-8 minutes. Increase heat and bring mixture to a boil, then cook until it reaches 240 degrees F (116 degrees C) on a candy thermometer, about 2-3 minutes. Remove from heat.
  • Pour the sugar mixture into the gelatin mixture while beating on low speed with an electric mixer. Increase speed to high and beat until the marshmallow batter is very thick but not stiff, for about 10 to 15 minutes.
  • Spread the marshmallow batter over the fudge, using a cooking spray-coated spatula to create a smooth surface. Leave uncovered at room temperature until fully set, approximately 6 hours.
  • Sprinkle the majority of the confectioners' sugar over the marshmallow layer. Chill the marshmallow fudge for a minimum of 2 hours.
  • Using the edges of the foil, transfer the marshmallow fudge to a spacious cutting board. Dip a large knife into the remaining confectioners' sugar, then cut the fudge into 1 1/2-inch squares, dipping the knife in sugar between each slice.

Similar Recipes