I got married. We did it. It was fun. It was perfect.
And next month will be the first Valentine’s Day we spend as a married couple. My orders are to make this Marshmallow and Pretzel Chocolate Fudge again. My husband (it feels so weird and awesome to write that down, guys!) has requested it as his Valentine’s Day present this year after he devoured the majority of this batch I made around Christmas time. Fudge is something he is incredibly fond of. Luckily for me, my matron of honour has this awesome recipe up her sleeve.
I nabbed that recipe and made a few adjustments because Lizzy’s version is very elegant and grown up and Michael and I are basically kids. Who doesn’t want a salty pretzel and brightly coloured marshmallow in their fudge?!
My recipe is only ever so slightly different to Lizzy’s but she gave me permission to post my adjustments here. BUT! Go and support her over on her blog (she doesn’t blog that often as she’s about to start teaching and shaping our future just FYI) because I’d love to have more blogging days with her and that might encourage her to blog again. Here’s hoping 🙂
Lizzy’s fudge is legendary.
She makes it every year for the brunchclub Christmas event and it goes down a treat. I took mine to work with me this year and shared with some co-workers but that was a mistake because then I didn’t have it all to myself. I’m a fool. So I had to make my own.
When my mom was pregnant with me, she craved marshmallows. I think this is why I love them so much. I could honestly have them at all times of the day. I particularly love the giant American ones they sell around November time for s’mores. I normally toast them on our gas stove and then spend the entire night finding strands of sugar in my hair. It’s the best thing ever. If you’re feeling adventurous and you own a blow torch (not the power tool kind but a nice kitchen one that normally browns creme brulee) then you could totally toast these marshmallows and pop the fudge back into the fridge to firm up again. I was not that adventurous.
- 375g Milk Chocolate
- 250g Sweetened Condensed Milk
- 100g Butter
- 1tsp Vanilla Essence
- 1C Marshmallows (either minis or chopped up big ones)
- 1C Pretzels
- Chop the chocolate up into small pieces (they will melt easier) and cut larger marshmallows into small pieces using a pair of kitchen scissors.
- In a double boiler* on medium low heat, pop the butter, condensed milk and vanilla essence. Stir until the butter is melted.
- Add your chopped chocolate and stir continuously until melted into the butter and condensed milk and the mixture turns thick and glossy.
- In a tray or baking pan lined with baking paper, put a thin layer of marshmallows and pretzels down before pouring the warm fudge mixture over the top. Place pretzels and marshmallow pieces on top of the fudge, pressing them in gently.
- Let the fudge cool down before popping into the fridge. It may take a while for the fudge to firm up so leave it overnight if you can before slicing in squares and serving.
- *A double boiler is a pan of water with a glass bowl over the top. Make sure the water doesn't touch the bottom of the bowl and don't use plastic! This will allow the chocolate to melt without burning or splitting.
I have my mom’s fudge recipe to try next. It’s made in the microwave and sounds like it’s super duper easy to make. I’ll be reporting back with that soon!