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Chocolate Marshmallow Cashew Fudge Recipe

Ingredients

How to make it

  • Oil a cookie sheet with the veg oil (for thin fudge) or a square jelly roll or cake pan (for thicker fudge)
  • In a saucepan combine the sugar, cocoa powder and milk
  • Cook to the soft ball stage*
  • *Bring to a rapid boil, stirring occasionally. Boil until the mixture becomes the thickness of thin pudding. The mixture will be foamy. Put a drop on a cold saucer and wait for a few minutes. When mixture on plate is shiny and doesn't stick to your finger, it's ready. Don't give up. Keep boiling! It will be thin for a while but will thicken up eventually. Be patient!
  • Turn down the heat to very low and stir in the butter. This will immediately cut the foam and make the mixture shiny.
  • Stir in the salt (if you are using unsalted nuts) and vanilla.
  • Stir in the marshmallows. You can melt them completely or not. It's up to you. I melt the large ones, but don't melt the miniatures.
  • Stir in the nut pieces.
  • Turn off the heat and pour QUICKLY into the parepared pan. Make sure you use a wooden spatula to scrape and spread the fudge.
  • Allow to cool before cutting or breaking into squares.

Reviews & Comments 2

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    " It was excellent "
    lunasea ate it and said...
    Well, this one is right up my alley. It's calling to me...I must have it! Great post - thanks. It is going to be so delicious....
    Was this review helpful? Yes Flag
    " It was excellent "
    berry ate it and said...
    Wow... Seems really good... thanks for share it!
    Was this review helpful? Yes Flag

The Cook

tippystclair North Hollywood, GB

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