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How to Make Double-Decker Marshmallow Fudge - A Step-by-Step Guide

Welcome to the ultimate indulgent treat - Double-Decker Marshmallow Fudge! This recipe is perfect for all of the marshmallow and chocolate lovers out there. It's a delicious, creamy fudge that combines two layers of rich chocolate with a fluffy marshmallow cream center. Whether you're looking for a sweet and satisfying dessert to share with friends and family, or a homemade gift for a special occasion, this fudge is sure to be a hit.

One of the best things about this recipe is that it...

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Ingredients

  • cooking spray
  • ¼ cup butter
  • 1 (14 ounce) can sweetened condensed milk
  • 3 cups semisweet chocolate chips
  • ½ cup cold water
  • 3 (.25 ounce) packages unflavored gelatin
  • 2 cups white sugar
  • ½ cup water
  • 1 cup confectioners' sugar

Information

  • Prep Time: 30 mins
  • Cook Time: 17 mins
  • Additional Time: 10 hrs 15 mins
  • Total Time: 11 hrs 2 mins
  • Servings: 24
  • Yield: 1 9x13-inch pan

  • Line a 9x13-inch cake or jelly roll pan with aluminum foil; coat with cooking spray.
  • Melt butter in a medium saucepan over medium heat; stir in condensed milk. Pour in chocolate chips; cook and stir until melted, 5 to 10 minutes.
  • Pour chocolate mixture into the prepared pan. Coat a spatula with cooking spray and use to press chocolate mixture into an even layer. Refrigerate fudge until cooled and set, about 2 hours.
  • Combine 1/2 cup cold water and gelatin in a bowl; set aside until gelatin starts to thicken, about 15 minutes.
  • Mix white sugar and 1/2 cup water in a saucepan over medium heat; cook and stir until sugar dissolves, 5 to 8 minutes. Bring sugar mixture to a boil and cook until temperature reaches 240 degrees F (116 degrees C) on a candy thermometer, 2 to 3 minutes. Remove from heat.
  • Slowly pour sugar mixture into gelatin mixture while simultaneously beating with an electric mixer set on low. Gradually increase speed to high and continue beating until marshmallow batter is very thick but not stiff, 10 to 15 minutes.
  • Pour marshmallow batter over fudge, smoothing the surface with spatula coated with cooking spray. Let sit uncovered at room temperature until completely set, about 6 hours.
  • Dust the top of marshmallow layer with most of the confectioners' sugar. Refrigerate marshmallow fudge for at least 2 hours.
  • Lift marshmallow fudge out of the pan by the edges of the foil and place on a large cutting board. Dip a large knife in the remaining confectioners' sugar and slice fudge into 1 1/2-inch squares, continually dipping knife in the sugar after each slice.

    • Nutrition

    258 cal.

    • Total Fat: 10g
    • Saturated Fat: 6g
    • Cholesterol: 11mg
    • Sodium: 39mg
    • Total Carbohydrate: 44g
    • Dietary Fiber: 1g
    • Total Sugars: 42g
    • Protein: 3g
    • Vitamin C: 0mg
    • Calcium: 55mg
    • Iron: 1mg
    • Potassium: 139mg

    Categories

    Dessert recipes
    Fudge recipes
    Chocolate recipes
    Marshmallow recipes
    Sweet treat recipes