Page 29 - Englosh Version

Recipe

SERVINGS : 96 Cubes

2 cups walnuts roughly chopped
4 cups mini marshmallows
3 1/2 cups sugar
1 cup unsalted bu�er
12 ounces evaporated milk 1 can
7.5 ounces marshmallow fluff 1 jar
1 tablespoon vanilla extract
1/2 teaspoon salt
12 oz semi-sweet chocolate chips 2 bags
2 oz unsweetened chocolate chopped

TOOLS NEEDED

Dutch Oven or Heavy Bo�omed Pot
Silicone spatula
Digital candy thermometer

INSTRUCTIONS

- Toast nuts by spreading on a baking sheet and baking at 375*F for 5-7 minutes. Set aside.

- Spread mini marshmallows onto a baking sheet and place in freezer while fudge is being prepared.

- Prepare a 9"x13" pan by lining with parchment paper, allowing the paper to hang over the edges a
bit, so you can use that to pull the fudge out of the pan later.

- In a large pot, combine sugar, bu�er and evaporated milk. Heat over medium-high heat un�l it
reaches a boil, then reduce the heat a bit and simmer, while s�rring almost constantly, un�l mixture
registers 234*F. This may take 10-15 minutes, or more. (If you do not have a candy thermometer,
once at a full boil, con�nue boiling for 5 minutes, s�rring con�nuously.)

- As soon as the mixture reaches 234*F. remove pan from the heat and s�r in nuts (reserve a few for
the top of the fudge, if desired), marshmallow fluff, vanilla and salt. S�r, to fully incorporate
marshmallow fluff, and allow mixture to slowly cool.

- When the mixture has cooled to 160*F (this may take 15 minutes or more), add chocolate,
covering fully with warm mixture to help the chocolate melt. Allow the chocolate to melt on its own
a few minutes, and then s�r un�l chocolate is fully melted and well combined.

Page 29