Ingredients
Makes 14 cakes
- Nonstick cooking spray
- 2 cups granulated sugar
- 1 teaspoon fine salt
- 6 tablespoons unsalted butter
- 1 cup heavy cream
- 3 1/2 cups mini marhsmallows, 8 ounces
- 1 teaspoon pure vanilla extract
- 3 cups coarsely chopped dark or white chocolate, 20 ounces
- 2 tablespoons sanding sugar
Directions
- Cut three 3-by-18-inch strips waxed paper; line 9-by-12-inch rimmed baking sheet, 1 strip along length and 2 along width. Allow strips to hang over sides. Coat with cooking spray; set aside. In medium saucepan, combine granulated sugar, salt, butter, cream, and marshmallows. Cook, stirring occasionally, over medium-low heat until most of the butter and the marshmallows are melted, 4 to 5 minutes. Bring to boil; boil, stirring, 5 minutes. Remove from heat. Add vanilla and chocolate; stir until completely smooth. Pour immediately into prepared baking sheet; let cool, 3 to 4 hours.
- When fudge is firm enough to work with, use paper to lift fudge onto a cutting board. Using 1-, 1 1/4 -, and 1 1/2-inch round cutters, cut out 14 rounds of each size. Pour sanding sugar into a small, shallow bowl; dip top of each round in sugar. Stack rounds to form 3-layer cakes; let stand until fudge is completely solid, about 1 hour.
courtesy of marthastewart.com
0 Comments
Click here to sign up now.