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Recipe for 1785 Inn's Fudge Delight | Almanac.com

1785 Inn's Fudge Delight

Yield
Makes 3 dozen pieces
Category
Course
Preparation Method
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Ingredients
4 ounces unsalted butter
6 ounces semi-sweet chocolate chips (we use Callebaut 60-40)
1/3 cup evaporated milk
16 ounces confectioners' sugar
1 teaspoon vanilla
1 pinch salt
1/2 cup chopped English walnuts
1 cup miniature marshmallows
Instructions

Heat the butter, chocolate chips, and milk together in a sauce pan over medium heat, stirring until smooth. Pour into mixing bowl and beat in confectioners’ sugar, vanilla, and salt until thoroughly mixed. Fold in the chopped walnuts and miniature marshmallows and pour into a buttered 8”x8” pan. Let sit for an hour and then cut into 36 pieces (6x6).

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The Almanac Chefs

We love introducing fun new recipes as well as time-tested recipes, straight from the archives!