Flipping through the pages of the February issue of Real Simple, I found a page with three things to do with semisweet chocolate: Chocolate-Dipped Potato Chips, Marshmallow Fudge and Peanut Butter Buckeyes.  I decided to give the fudge recipe a whirl, since I’d never tried to make fudge before.

Three ingredients…that’s it:

Melting the chocolate with the heated condensed milk:

Adding in the final ingredient.  Reminds me of hot chocolate with LOTS of marshmallows:

8×8 inches of solid fudge:

Little pieces of chocolatey heaven:

Even after sitting in my fridge for 20+ hours, the bottom half of the fudge was still gooey.  It had a less fudge-like consistency, and was more reminiscent of a very thick chocolate frosting.  It was still rich and delicious, but it was a little difficult to cut, eat and try to hand out pieces at work.  I googled reasons why fudge might come out too soft, and after a bit of research, my best guess is there was too much liquid (in this case, condensed milk), even though I followed the recipe’s suggestion of 28 ounces.

Next time, I’m trying this with a little less condensed milk…and with chopped walnuts:)

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12 ounces semisweet chocolate, chopped

2 14-ounce cans sweetened condensed milk

1½ cups miniature marshmallows

Heat the milk and pour over the chocolate; stir until melted. Stir in the marshmallows. Pour into a parchment-lined 8-inch square baking pan and refrigerate until firm, at least 12 hours. Cut into 36 squares.

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