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 find dried wild blueberries at Trader Joe’s. They are tiny, sweet and chewy. If you cannot find them I would suggest currants instead.
Wild Blueberry Walnut Fudge
- 1 1/2 cups granulated sugar
- 2/3 cup canned evaporated milk
- 2 Tbsp unsalted butter
- 1/4 tsp kosher salt
- 2 cups miniature marshmallows
- 1/2 cup diced walnuts
- 1/4 cup dried wild blueberries
- 1 tsp pure vanilla extract
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, 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, berries and vanilla. 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.