Ingredients
Scale
- 1 cup granulated sugar
- 1/2 cup light corn syrup
- 1/4 cup unsweetened cocoa powder
- 1/4 cup milk
- 4 tablespoons butter
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips
- 1/2 cup miniature marshmallows
Instructions
- Step 1: Line an 8×8 inch baking pan with parchment paper, leaving an overhang on the sides to lift the fudge out later.
- Step 2: In a medium saucepan over medium heat, combine sugar, corn syrup, cocoa powder, milk, and butter. Stir constantly until the butter is melted and the mixture is smooth. Bring to a boil, stirring frequently.
- Step 3: Once boiling, continue to boil for exactly 3 minutes, stirring constantly to prevent burning. Remove from heat and stir in vanilla extract.
- Step 4: Stir in the semi-sweet chocolate chips and miniature marshmallows until melted and fully incorporated.
- Step 5: Pour the fudge mixture into the prepared baking pan and spread evenly.
- Step 6: Refrigerate for at least 2 hours, or until firm. Once firm, lift the fudge out of the pan using the parchment paper overhang and cut into squares.
Notes
- Store your Halloween Fudge in an airtight container in the refrigerator for up to a week to maintain its delicious, creamy texture.
- For a gooey, warm fudge experience, microwave individual squares for a few seconds, but watch carefully to prevent melting!
- Serve your Halloween Fudge with a scoop of vanilla ice cream or a drizzle of caramel for an extra spooky sweet treat.
- To prevent scorching, make sure your saucepan is medium-sized and use a low-to-medium heat setting when combining the ingredients.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American