Marshmallow fudges are easy to do, mostly because they don’t involve as careful watching and neither do you need a thermometer. The only commercial marshmallows that are affordable (not from a natural foods store) that don’t have artificial dyes are ones from Wal-Mart, which I pick up for these fudges. I pick up the cranberries and the spiced/candied pecans from Trader Joe’s.
Mocha Cranberry Spiced Pecan Fudge
- 1 1/2 cups granulated sugar
- 2/3 cup canned evaporated milk
- 2 Tbsp instant espresso powder
- 2 Tbsp unsalted butter
- 1/4 tsp kosher salt
- 2 cups miniature marshmallows
- 1 1/2 cups semi-sweet chocolate chips
- 1/2 cup diced candied spiced pecans
- 1/4 cup dried cranberries
- 1 tsp pure vanilla extract
- 1/2 tsp ground cinnamon
Line a 8×8″ baking dish with two layers of plastic wrap, overlaying them with a long lip so you can pull the fudge out later.
In a large saucepan combine the sugar, milk, espresso, butter and salt, bring to a boil over medium heat, let continue to boil for 5 minutes, stirring often.
Take off the heat and add in the marshmallows, chocolate chips, nuts, cranberries, vanilla and cinnamon. Stir rapidly till fully melted and mixed. Pour into the baking dish, pack down with a silicone spatula. Let cool in the refrigerator for 2 hours, then knock out on wax or parchment paper and cut into pieces. A bench scraper or think boning knife works well.