Page 30 - Englosh Version
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Recipe
- When the chocolate has been fully incorporated, add frozen marshmallows and s�r to even
distribute. Reserve a few for topping the fudge, if desired.
- Spread fudge into prepared pan, and spread with spatula as best as possible. Top with a piece of
plas�c wrap, then use your hands to level out as smooth as possible. Remove plas�c wrap and cool
fudge in the refrigerator at least 4 hours.
-To cut fudge, li� up on parchment paper overhang, and move to a cu�ng board. Use a sharp knife
to cut into small squares. As needed, run the knife in warm water, then wipe dry between cuts.
-Fudge may be store in an air�ght container in the fridge for up to a month. Fudge is best when
served at room temperature.
NOTES
- Choose good quality chocolate and chocolate chips. I used Ghirardelli.
- In order to ensure consistent recipe success, a candy thermometer is required.
- Do not add chocolate un�l the sugar mixture cools to 160*F, or the chocolate may separate.
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