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Dessert

Marshmallow Fudge

A sweet treat made by mixing marshmallows with a caramelized candy mixture.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Marshmallow Fudge

Oven, in the book's wordsA slow oven

Ingredients

Directions

Prepare

  1. Cut marshmallows into fairly large pieces.

  2. Line a square tin box or pan with waxed or greased paper.

Make the fudge

  1. Cook the candy mixture until it reaches the soft-ball stage.

  2. Remove from heat and beat until nearly set.

  3. Quickly pour half of the mixture into the pan and smooth it out.

  4. Scatter the marshmallows over the first layer.

  5. Pour the remaining candy mixture over the marshmallows.

  6. If the second half stiffens too quickly, place the pan in warm water and stir until softened.

Set and cut

  1. Place in a cool area to set, then cut into blocks.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Marshmallows
Melt into soft pockets that give the fudge a chewy, tender texture.
Candy mixture
Forms the sugar base that sets firm as it cools, giving the fudge its body.

The step that matters

Beating before the second pour. Beating until nearly set makes the mixture thick enough to hold the marshmallows in layers. If the second half stiffens too quickly, warming it gently in water keeps it pourable so the layers bond rather than crack.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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