Ingredients:

  • 3 cups (510g) semi-sweet chocolate chips
  • 1 can (14 oz / 397g) sweetened condensed milk
  • 1/4 cup (25g) high-quality unsweetened cocoa powder
  • 4 tbsp (56g) unsalted butter, cubed
  • 1 tsp (5ml) pure vanilla extract
  • 1/4 tsp (1.5g) fine sea salt
  • 1 cup (50g) miniature marshmallows
  • 1 tbsp (7g) hot chocolate mix

Instructions:

  1. Prepare the pan. Line an 8x8-inch baking pan with parchment paper, ensuring there is an overhang on the sides for easy removal. Note: This acts as a sling to lift the whole block out later.
  2. Melt the butter. In a medium heavy bottomed saucepan over low heat, melt the 4 tbsp of cubed butter.
  3. Bloom the cocoa. Whisk in the 1/4 cup of cocoa powder until it forms a smooth, fragrant paste. Whisk until you smell a deep, roasted chocolate aroma.
  4. Combine the liquids. Pour the 14 oz can of sweetened condensed milk into the cocoa butter mixture and stir in the 3 cups of chocolate chips and sea salt.
  5. Melt the chips. Continue to heat on low while stirring constantly with a silicone spatula until the mixture is glossy and completely melted. Do not let it boil, or the chocolate might become grainy.
  6. Add the flavor. Remove the pan from the heat and stir in the 1 tsp of vanilla extract. Let the mixture cool for approximately 2 minutes. Note: Cooling prevents the marshmallows from melting instantly.
  7. Fold in clouds. Fold in half of the miniature marshmallows. Pour the mixture into the prepared 8x8-inch pan.
  8. Top it off. Sprinkle the remaining marshmallows and 1 tbsp of hot chocolate mix over the top.
  9. Set the fudge. Allow the fudge to set at room temperature before refrigerating for at least 3 hours until firm to the touch.