Ingredients for Mummy's Fudge
- 2 cups granulated sugar
- Half And Half
- White Syrup
- Chocolate Squares
- Oleo
- 6-8 large marshmallows
- Pecan Halves
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How to Make Mummy's Fudge
- In a heavy-bottomed saucepan, combine 2 cups granulated sugar and 1 cup heavy cream. Bring to a boil over medium-high heat, stirring constantly.
- Slowly drizzle in 1/2 cup light corn syrup while the mixture is boiling, ensuring it doesn't stop boiling. Stir continuously.
- Add 12 ounces semi-sweet chocolate chips and 1/4 cup (1/2 stick) unsalted butter. Reduce heat to low and continue to stir until the chocolate is melted and the mixture reaches the soft-ball stage (235°F on a candy thermometer, or when a small amount dropped into ice water forms a soft ball that can be easily picked up with your fingers).
- Remove from heat and let cool slightly, about 5-10 minutes, stirring occasionally.
- Return the pan to low heat and stir continuously until the fudge begins to look grainy (this helps it set properly).
- Stir in 1 cup pecan halves.
- Remove from heat and quickly stir in 6-8 large marshmallows while the fudge is still warm so they melt slightly.
- Pour the fudge into a buttered 8x8 inch baking pan. Let cool completely before cutting into squares.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
73g
Fat
5g
Carbs
6g
