225g Evaporated Milk
13g Vanilla Extract
1 Pinch of Salt
A few notes about this recipe: This is not marshmallow fudge. The marshmallows melt and you wouldn't know they were there at all. I'm honestly not sure what purpose they serve, I just know that this recipe makes perfectly creamy fudge, so I'm not going to mess with it. I use mini marshmallows but regular size will work if they are chopped into small pieces. You can use whatever kind of chocolate you like, just make sure it's also chopped or is in chocolate chip form. I buy Ghiradelli 60% Chocolate Chips in bulk, and they're perfect for this.
Method: Prepare a medium square or rectangular baking pan greased with butter; set aside. In a pot over medium-high heat, mix together the sugar and evaporated milk until the mixture is consistent. Add the butter, chopped into small pieces, and the vanilla extract. Bring the mixture to a boil, stirring often. Continue cooking until it starts to darken and thicken. Have a few shallow glasses of cold water ready for the soft ball test. I put ice cubes in the water up until I'm ready to test, to make sure it's cold. To conduct the soft ball test: drop a spoonful of the boiling mixture into a glass of cold water. If the mixture sticks together and you're able to form it into a ball with your fingers, it's ready. The three glasses shown below are a ball test at different stages of cooking. You can see the glass on the far left has very cloudy water and not much color concentrated on the bottom - that means it hasn't cooked long enough. The middle glass is still a little cloudy and the test didn't quite form a ball on the bottom. The glass on the right with the most color concentrated on the bottom was last test, when I knew it was ready. The mixture formed into a ball that I could remove, which is shown below on the white plate. (I know it looks gross).
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