Fast and Easy Nibby Fudge

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.–Editors of Fine Cooking

Fast and Easy Nibby Fudge Recipe

  • Quick Glance
  • 25 M
  • 25 M
  • Makes 64 1-inch squares

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

Directions

  • 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.
Hungry for more? Chow down on these:

Comments
Comments
  1. Testers Choice says:

    [A. Nonnie] I made this for Christmas a few weeks ago and it was excellent. I put all the chopped cacao nibs on top of the fudge rather than stirring half of them into it because I thought I’d enjoy the texture more that way, and I was very pleased with it. (I probably ended up using less of the chopped nibs, maybe 1/4 cup rather than 1/3, and I pressed down on them gently to make sure they stayed put). I will definitely make this again in years to come!

Have something to say?

Then tell us. Have a picture you'd like to add to your comment? Send it along. Covet one of those spiffy pictures of yourself to go along with your comment? Get a free Gravatar. And as always, please take a gander at our comment policy before posting.

*

Daily Subscription

Enter your email address and get all of our updates sent to your inbox the moment they're posted. Be the first on your block to be in the know.

Preview daily e-mail

Weekly Subscription

Hate tons of emails? Do you prefer info delivered in a neat, easy-to-digest (pun intended) form? Then enter your email address for our weekly newsletter.

Preview weekly e-mail