1785 Inn’s Fudge Delight

By Yankee Magazine

Nov 29 2007


Makes 3 dozen pieces


4 ounces unsalted butter
6 ounces semi-sweet chocolate chips (we use Callebaut 60-40)
1/3 cup evaporated milk
16 ounces confectioners’ sugar
1 teaspoon vanilla
1 pinch salt
1/2 cup chopped English walnuts
1 cup miniature marshmallows


Heat the butter, chocolate chips, and milk together in a sauce pan over medium heat, stirring until smooth. Pour into mixing bowl and beat in confectioners’ sugar, vanilla, and salt until thoroughly mixed. Fold in the chopped walnuts and miniature marshmallows and pour into a buttered 8″x8″ pan. Let sit for an hour and then cut into 36 pieces (6×6).