This dessert is a shortcut fudge that is just as good as the real thing. Our two favorite things about it are that 1) it’s quick to make and 2) it’s totally customizable! Not only can you use any chocolate you like, but you can also choose whatever mix-ins you want.
Do you want to try this dessert and see what you are capable of in the kitchen?
INGREDIENTS
1 bag (12 oz) chocolate chips (semisweet, dark, white or your choice)
3/4 c. (1 1/2 sticks) butter
1 can (5 oz) evaporated milk
1 jar (7 oz) marshmallow fluff
3 c. sugar
1 1/2 c. mix-ins (such as nuts, Oreo pieces or toffee bits), divided
DIRECTIONS
1.Lightly coat a 9×13-inch baking dish with cooking spray and line with parchment paper leaving a 2-inch overhang on the long sides.
Place chocolate in a heatproof bowl. Microwave on high, stopping to stir every 30 seconds, until melted.
2.In a medium saucepan over medium-high heat, combine butter, evaporated milk and fluff. Fit with a candy thermometer and cook, stirring occasionally, until the butter and fluff have melted and formed a homogeneous mixture.
3.Stir in sugar and bring to a gentle boil. Cook, stirring constantly to ensure the mixture doesn’t scorch, until thermometer reads 234º F. If you don’t have a thermometer, cook for 4 to 5 minutes until the mixture has turned slightly golden and smells like caramel.
4.Remove from heat and immediately fold in melted chocolate until evenly incorporated; fold in 1 cup of the mix-ins. Pour mixture into the prepared baking dish, sprinkle with remaining mixins and let cool completely. Cut into squares before serving. Fudge can be stored, tightly wrapped, at room temperature for up to 14 days.
