Fudge is so delicious. It is a rich, decadent treat that can be made even more delicious by adding different variations. When thinking of chocolate fudge, one ingredient that you really can’t go wrong adding is a marshmallow. Marshmallows are so light and fluffy. They give any food an extra sweet taste, and, when it comes to fudge, they add a gooey texture and work perfectly to balance the richness of the chocolate. But how were marshmallows created? To answer that, let's look at the history of marshmallows.
Origins of Marshmallow
This plant is derived from the mallow species that grows in marshes in Europe, North Africa, and Asia.
Ancient Egyptians were said to be the first to make marshmallows. They did so by boiling pieces of the root pulp with honey until the mixture thickened. Once this happened, the mixture was strained, cooled, and used for medicinal purposes. Eating them was considered a privilege reserved for gods and royalty.
As the years passed, marshmallows became more of a staple in the world of candy. Confectioners in 19th-century France devised an innovative method for whipping marshmallow sap and sweetening it. However, this was a very complicated process that involved extracting the sap from the marshmallow’s root and whipping it themselves.
Fortunately, as time went on, automated processes were so that making marshmallows much faster and easier.
Today, the marshmallow is typically made by blending sugar, water, and gelatin, then coated with cornstarch. Marshmallows are widely enjoyed worldwide and are a great addition to smores or when heated over a campfire. But one of the best ways to enjoy them is when they are added to fudge.
Whip up a batch of this chocolate marshmallow fudge for a sweet treat that will bring a smile to anyone’s face. And check out our other delicious dessert recipes if you want more inspiration.
Marshmallow Fudge Recipe
Ingredients:
- 3 cups semi-sweet chocolate chips
- 1 (14 oz) can Eagle Brand Sweetened Condensed milk
- Dash salt
- 2 tbsp. butter
- 2 cups mini marshmallows
- 1 1/2 teaspoons vanilla extract
Directions:
1. In a heavy saucepan, melt chocolate chips with Eagle Brand and salt over low heat.
2. Remove from heat; stir in butter, marshmallows, and vanilla.
3. Spread evenly into wax paper lined 8- or 9-inch square pan.
4. Chill for 2 hrs or until firm. Turn fudge onto a cutting board; peel off the paper and cut into squares. Store leftovers covered in the refrigerator.
The image featured at the top of this post is ©istetiana/ via Getty Images.