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Easy Fudge Bites

From Martha Stewart Living magazine (December 2019)
Course: Dessert
Keyword: candy, chocolate
Servings: 5 dozen
Author: beekneebob.com

Equipment

  • 9x9 inch cake pan
  • parchment paper
  • mini muffin cup liners (optional)
  • saucepan
  • rubber gloves

Ingredients

  • Cooking spray
  • 4 tbsp Unsalted butter
  • 3 cups mini marshmallows (6 oz)
  • 1 1/2 cups granulated sugar
  • 1/2 cup whole milk
  • 1/4 tsp kosher salt
  • 1 tsp vanilla extract
  • 12 oz bittersweet chocolate
  • chopped peppermint, dried fruit, nuts, etc.

Instructions

  • Lightly spray pan with cooking spray. Line with 2 crisscrossed pieces of parchment, leaving a 2 inch overhang. Spray parchment.
  • In a saucepan, combine butter, marshmallows, sugar, milk, and salt. Cook over medium-high heat, stirring frequently, until marshmallows have melted, 6-7 minutes. Stir in vanilla. Remove from heat; stir in chocolate until melted. Pour mixture into prepared pan. Let cool 30 minutes, then refrigerate until set, at least 1 hour and up to 3 days.
  • Using overhang, lift fudge onto cutting board; cut into 1-inch squares. With rubber gloved hands, to prevent fudge from becoming too slippery and messy, roll into balls (if mixture is very cold, it may crumble a bit / just let it warm slightly first), then roll in desired toppings as you go.
  • Refrigerate until firm, 1 hour, or store in refrigerator in a single layer on a parchment-lined baking sheet wrapped in plastic up to 3 days.

Notes

Hint: Use mini muffin cup liners for each bite after rolling them in toppings.
Original recipe can be found here: https://www.marthastewart.com/1544417/easy-fudge-bites