The Easiest Best Fudge Ever
Ingredients:
- 1 cup sugar
- ½ tsp kosher or fine sea salt
- 3 Tbsp unsalted butter
- ½ cup heavy cream
- 1¾ cups miniature marshmallows
- 1½ cups chocolate, peanut butter, butterscotch, or mint chips
- ½ tsp vanilla, almond, peppermint or other flavored extracts
Directions:
Combine sugar, salt, butter, cream and marshmallows in a heavy medium saucepan. Set over medium heat, cook, stirring until butter and marshmallows are almost melted. That will take about 5-6 minutes. Bring to a boil, stirring occasionally for 5 minutes, lowering heat as needed so it doesn’t splatter.
Take the burner off. Add the chips and flavoring to the pan. Start stirring and keep stirring until all the chips are melted and nicely mixed.
Pour into a lined pan. Let sit for 3 hours (or 1 hour in the fridge) before removing it from the pan. Cut into portions and wrap up to keep fresh. Store chilled until trail time.
Notes:
I love making fudge for backpacking trips. It is great for group trips. It is sweet, high in fat, easy to carry, and almost everybody loves fudge.
All our fudge recipes are molded into an 8×8″ pan that is lined with parchment paper (butter the pan first and the paper will stay in place when pouring) or use plastic wrap to line pan. A 9×5″ bread pan also works.
Refrigerate after pouring, then pop out, take off the paper, or peel back the plastic wrap. Trim the fudge (eat the scraps, of course!), wrap it in two layers of plastic wrap, and put it in a gallon storage bag for carrying. Most fudge will do fine up into the mid- to high 60s for temperatures. Fudge made at home should be eaten within a week or less. It does not have preservatives in it, as commercial items would.
