|i toasted the marshmallows for a little something extra|
makes about 1 1/2 pounds
2 tbsp butter, cut into small pieces and softened
3 oz unsweetened chocolate, very finely chopped
1 tsp vanilla extract
1/8 tsp salt
1 cup half and half
2 1/4 cups sugar
2 tbsp light corn syrup
broken graham crackers
Pam cooking spray
- Line a 9x5" loaf pan with foil, leaving a 2" overhang on all sides. Lightly spray the foil with Pam.
- Lightly spray the bowl of a stand electric mixer or another large metal bowl with Pam. Add 2 tbsp cut up butter, the chocolate, vanilla and salt; set the bowl aside.
- Heat the half and half in a medium pot over medium-high heat until hot but not boiling. Stir in the sugar and corn syrup and bring to a boil, stirring constantly and scraping the bottom of the pot with a wooden spoon; boil, stirring until the sugar is dissolved, about 3 minutes. Reduce the heat to low; run a pastry brush dipped in warm water along the sides of the pan. Clip a candy thermometer to the pan. Simmer the mixture, undisturbed, until the thermometer registers 234-238 degrees, 20-30 minutes, watching the temperature closely as cooking times may vary.
- Quickly pour the sugar mixture over the chocolate-butter mixture in the bowl (do not scrape the sides or bottom of the saucepan in case any sugar crystals formed). Clean the candy thermometer, then clip it to the bowl. Let the chocolate mixture cool, undisturbed, until it registers 110-115 degrees, about 1 hour.
- Spray the paddle attachment or mixer beaters with Pam. Beat the mixture on medium speed until just incorporated, about 1 minute. Reduce the speed to low and beat until the fudge just begins to lost its sheen and hold its shape, 5-15 minutes. Do not overmix or the fudge will become hard. Use a buttered rubber spatula to scrape the fudge into the prepared pan and pat into an even layer; smooth the top.
- Press the mini marshmallows and broken pieces of graham crackers into the fudge. Let sit at room temperature for 2 hours, then slice into pieces.