The Best Fluffy Pancakes recipe you will fall in love with. Full of tips and tricks to help you make the best pancakes.
The first time I tasted marshmallow fudge, I was four years old. My mom had made it and we were sitting in the living room, eating it from the bowl. I remember being in awe of the creamy, velvety flavor and the way the sticky marshmallow consistency melted in my mouth.
Since then, I’ve made my own version many times. I love that it’s incredibly easy to make – just a few ingredients and some time in the oven. And no matter how many times I make it, I always enjoy the nostalgia of making my own marshmallow fudge.
Even though I live in a world where there are seemingly endless options for sweets, I know that nothing is as good as homemade marshmallow fudge. It’s comfort food at its finest and I love spending time in the kitchen making it.
There’s something distinctly satisfying about combining two simple ingredients and turning them into something delicious and special. And I think that’s why I’ll continue to make marshmallow fudge – because it’s one of the few things that truly reminds me of childhood.
What kind of marshmallow will work best in this recipe?
The recipe calls for Dutch-processed unsweetened cocoa, which is a type of chocolate that has been treated with a alkali to prevent it from caking. This type of chocolate will not work in this recipe. Regular marshmallows will work fine.
Can I add another flavor like chocolate or mint?
Yes, you can add another flavor like chocolate or mint, but be sure to follow the recipe closely to ensure that the spices in the filling are well-integrated with the chocolate or mint consistency.
Will the fudge be too sweet?
As with any recipe, you may want to adjust the sweetness level based on your personal preference.
Can I make this in a larger batch?
The recipe makes about 2 1/2 cups of fudge, but you can make as much or as little as you like. Be sure to store any leftovers in the fridge in a covered container to keep them fresh.