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Saturday, December 24, 2016

Natural Marshmallow Creme Fudge

This is my version of the classic marshmallow creme fudge recipe. There is no such thing as organic marshmallow creme. Instead of using the garbage on the shelves, I make a half-batch of marshmallows, using it immediately while it is still in the creme stage. I use organic ingredients whenever possible, though, I usually use Ghirardelli chocolate chips. I get a bag of the dark (60% cacao) and the semi-sweet chips, mixing them for the ultimate (to me) chocolate flavor. I have not found an organic chocolate chip I have liked so far. Most tend to be heavy with a chocolate liqueur flavor, taste "off", or has soy and/or canola poison (to me) in them. ugh...

I have no idea how long this fudge recipe lasts. We usually kill it off so quickly, we never have had it go "bad". 

Natural Marshmallow Creme Fudge

marshmallow creme (recipe below)
1-1/2 cups sugar
2/3 cup evaporated milk
1/4 cup butter
1/4 tsp salt
12 to 16 oz (2 cups) chocolate chips
1 cup pecans, finely chopped (or preferred nuts)
1 tsp vanilla

Marshmallow Creme
1/2 cup water, divided
1 tbsp loose gelatin (= 1 pkg)
1 cup sugar
3/4 tsp vanilla
pinch of salt

Butter a glass 9"x12" baking dish.

Make Marshmallow Creme:
Put 1/4 cup of the water in a small cup. Sprinkle gelatin on water, stir lightly with a fork. Let bloom 5 minutes, until it is moistened and softened. Meanwhile...

In a 2 quart saucepan, on medium-low heat, gently start dissolving sugar in remaining 1/4 cup of water. Add melted gelatin when it is ready, stirring in with a spatula. Raise heat to medium and bring to a full, rolling boil. It will get foamy and you cannot stir down the bubbles.

Remove from heat and let cool to lukewarm; about 10 to 20 minutes. Meanwhile, get the remaining ingredients ready to use once the creme is finished.

DO NOT!!! REMOVE FROM THE PAN for this step! Trust me here. It is a mess you will not like. Add the pinch of salt and the 3/4 tsp of vanilla to the pot. With your beater at its highest speed, beat the tar out of the creme until thick and the volume is about doubled or more. With a buttered spatula, remove as much creme from the beaters as possible.

Put the pot back on the stove. Add the 1-1/2 cups of sugar, evaporated milk, butter and 1/4 tsp of salt to the marshmallow creme. Bring to a full boil, stirring constantly, over medium heat. Boil 5 minutes.

Remove from heat. Add chocolate chips and stir until melted and the mixture is smooth. Stir in nuts and 1 tsp of vanilla.

Pour into the prepared dish, spreading with a spatula to evenly cover the bottom of the dish. Chill until firm, about 2 hours. Cut into smallish squares. Keep refrigerated.

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