Marshmallow fudge pops
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* PLUS chilling time
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Is it possible to make fudge even more kid-friendly? Yup. Wooden skewers also reduce the risk of fudge-y fingerprints throughout the house.
, about 10 squares
sweetened condensed milk
- Line bottom and sides of a 9×5-in. (2-L) loaf pan with 2 large overlapping pieces of plastic wrap, letting them hang over sides of pan. Coarsely chop chocolate, then place in a bowl. Microwave uncovered on medium, stirring halfway through, until chocolate is almost melted, from 3 to 4 min. Remove and stir until smooth. Or place chocolate in the top of a double boiler or in a bowl that will fit over a saucepan. Set over simmering water. Stir occasionally until chocolate is just melted. Remove and stir until smooth.
- Pour condensed milk into a large bowl. Microwave uncovered on medium-high, stirring halfway through, until warm, from 1 to 2 min. Or heat in a medium-size saucepan over medium-high, stirring often until warm, from 2 to 3 min. Scrape in melted chocolate. Remove from heat.
- Using an electric mixer, beat chocolate-condensed milk mixture until blended and smooth. Stir in vanilla. Using a spatula, fold in marshmallows. Mixture will be thick. Scrape into loaf pan. Drop pan on counter to prevent air bubbles. Smooth surface. Fold ends of plastic wrap overtop to completely cover. Refrigerate overnight to set. Keep refrigerated and don’t slice until the day before serving. Fudge will keep well, wrapped and refrigerated, up to 2 weeks.
- The day before serving, remove fudge from refrigerator and, using ends of plastic wrap, lift out of pan to a cutting board. Discard wrap. Using a sharp knife, cut fudge into 11 slices, each approximately 3/4 in. (2 cm) thick. Then cut each of these slices into 3 pieces. Carefully insert tip of skewer halfway through fudge. Or slice fudge and place on a platter. Cover well and refrigerate until serving.
Nutrition (per serving)
- 1.8 g,
- 14.9 g,
- 4.1 g,