The first time I wrote about this recipe it was in it's original form here. I mentioned that because the recipe is so basic there are about a zillion ways to jazz it up. Add nuts, candied fruit or even candy and it's totally different. One way to make it festive no matter the occasion is to use candy melts or tinted white chocolate. Here, I used exactly the same recipe as I did the first time, but I used a combo of pink and purple candy melts and no nuts for Valentine's Day. I cut the batch into bricks and wraped them in parchment paper for all the teachers at our kid's school.
3 cups pink and purple candy melys
2 cups miniture marshmallows (or 16 large marshmallows cut in half)
14 oz sweetened condensed milk
1 tsp vanilla
These initial directions are the same as the chocolate fudge. First line a pan with aluminum foil, leaving some overhang on each side, and grease with butter. No, this is not overkill. This fudge is seriously gloopy when you put it in the pan. The size ofpan recommended is 9x9x2, but since you're not baking it you can really use whatever size pan you like. If you choose a long and skinny one like this one, you end up with traditional fudge cubes, but if you used a loaf pan you'd get the big bread-style slices you find at the fair!
One of the rare occasions it's ok to heat candy melts right in a pot like this! The horror! It wont burn if your temp is low and you are patient.
Now add the marshmallows, vanilla and condensed milk. Mmmmm.
Once it's all mixed together, spread it into whatever pan you've greased up and just wait. Two hours later and it looks like this.
Chop it up however you like. You can even use cookie cutters to make it extra snazzy! Painfully easy, right?