Papas Fudge Kaylas Deep Chocolate Sea Salt Fudge Recipes

PAPA'S FUDGE {KAYLA'S DEEP CHOCOLATE SEA SALT FUDGE}

Steps:

• **Please don't start making the marshmallow fluff until you've read this entire fudge recipe at least twice.** Follow the recipe in it's entirety here, until you're ready to spread it out into the tin. (You'll use about 1/4th of the mixture, or 7 ounces / 215g)You'll pour 1/4th (7 ounces / 215g) of the marshmallow recipe into the fudge mixture, the rest of it into your cornstarch / powdered sugar pan and have them set to be mallows. Both Kayla and I have just eye-balled taking out 1/4th of the marshmallow mixture and never bothered to measure 7 ounces or 215g exactly. This fudge is magically forgiving so don't stress too much about this. The mess of measuring marshmallow fluff isn't something I want for you lol. But, knowing a few of you would like the exactness of it all, there you go. (7 ounces or 215g of fluff). Try not to be bummed that you'll have extra lumpy marshmallows left over when you make this fudge, it's a bonus. ;) (and will pair perfectly with this cocoa. *Note* - You'll want to prepare another 9x 13" pan just as this marshmallow recipe calls for to put the extra marshmallow cream in. So you'll use TWO 9x13" pans total here for this recipe.
• Have everything measured out for both the marshmallows, and the fudge ahead of time, before you do anything - and READ this recipe in it's entirety (the marshmallow recipe too! BEFORE you even begin.) This recipe is a bit of a dance, but you can do it. I'll lead.
• Prep one 9x13" pan with high sides or two 8" round pans. (That's perfect for gifting!) Whichever you choose, make sure to butter the dishes well. I lined my 9x13" dish with parchment paper for ease, and buttered the parchment paper - I buttered the side that the fudge would touch. (I use salted butter) Baker's tip: use the wrappers from your softened butter to grease!
• Get started on your marshmallow mixture. Follow the recipe up until the point where you pour the hot sugar mixture into your standing mixer. The marshmallow will take about 5-8 minutes to achieve that fluffy white texture that makes a marshmallow, so while that magic is happening - let's heat up the rest of the ingredients for the fudge.
• Grab a large heavy bottomed pot and combine: sugar, butter, salt and evaporated milk. Warm over medium heat, stirring until butter is melted and sugar is dissolved. Take your time here! You want everything incorporated well.
• Once fully combined, bring the mixture to a boil. Not a simmer--you really want it boiling. Boil for 5 minutes. So the timing of this should be perfect - you're boiling your fudge ingredients while the marshmallow fluff is whipping. This is nerve wracking I know, but just babysit this pot while your marshmallow fluff is whipping, have faith and you'll be good.
• While your fudge mixture is boiling check on the marshmallow fluff. It's probably finished,(you'll know it's done when you can comfortably touch the sides of the bowl and it's warm, but not hot) - if it's done, turn off the mixer. We've got to work quickly now so our marshmallow doesn't set too quickly.
• Pour your hot caramel-like fudge mixture into a very large bowl. Like huge bowl. Then scoop out about 1/4 of your marshmallow fluff into this very large bowl.
• Add chopped chocolate.
• Baker's Tip! Try buttering a spatula to get the marshmallow fluff out with ease.
• Stir continuously to combine chocolate and marshmallow. Once combined, add vanilla extract.
• Quickly pour your fudge into the prepared pan(s) and spread evenly as possibly. The fudge will begin to set, but don't worry! Crinkles are just fine. ????
• Now quickly pour your left over marshmallow fluff into your prepared pan. It will not fill the 9x 13" pan in it's entirety and the mixture will most likely be bumpy. Totally fun and fine.
• Add toppings while fudge is still warm. I love, LOVE a good generous Maldon salt sprinkle. If you want to keep it traditional, PaPa loved pecans. I think anything would work, though! Crushed peppermint with salt, crushed pretzels with salt...the possibilities are endless.
• Let cool completely and cut into squares. Devour straight from the pan.