by the Editors of Fine Cooking
from Absolutely Chocolate: Irresistible Excuses to Indulge
(Taunton Press, 2009)
Makes 64 1-inch squares

This fast and easy fudge has the surprise addition of roasted and lightly crushed cacao beans, called nibs—in other words, pure chocolate! Their bittersweet, toasty flavor and irresistible crunch is a wonderful contrast to this super-creamy fudge. You won’t need a thermometer to make this fudge because marshmallow cream ensures a smooth texture.

convert Ingredients
2/3 cup evaporated milk
One 7-ounce jar marshmallow crème
2 ounces (1/4 cup) unsalted butter; more for the pan
1 1/2 cups granulated sugar
1/4 teaspoon table salt
12 ounces semisweet chocolate, finely chopped
1 teaspoon pure vanilla extract
1/3 cup cacao nibs, divided

Method
1. Line an 8-by-8-inch pan with foil, folding the excess over the sides to form handles. Grease the foil and set the pan aside.

2. Put the evaporated milk, marshmallow crème, butter, sugar, and salt in a large, heavy-bottomed saucepan. Bring to a boil over medium heat, stirring constantly with a heatproof spatula. Scrape the bottom and sides of the pan often, as this mixture is apt to burn.

3. Once the mixture comes to a boil, cook for 5 minutes, stirring constantly; it will caramelize a bit, which is fine. Remove from the heat, add the chocolate and the vanilla, and stir until the chocolate is melted and the mixture is smooth. Add half of the nibs, stir to combine, and pour the fudge into the prepared pan. Top with the remaining nibs and allow to set.

4. Once the fudge is firm, lift it out of the pan using the foil handles and cut it into small squares with a long, sharp knife on a cutting board. The fudge will keep in an airtight container.

Recipe © 2009 The Taunton Press, Inc. All rights reserved.
© 2009 Leite’s Culinaria, Inc. All rights reserved. Terms of use.

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