Chocolate Snowswirl Fudge - This Month's Hottest!
This chocolate snowswirl fudge is a creamy, rich, and easy-to-make treat perfect for any occasion. Combining smooth melted chocolate, sweetened condensed milk, butter, and vanilla with crunchy nuts and soft miniature marshmallows, it delivers a deliciously indulgent dessert that sets firm with a shiny finish.
Ingredients
Main ingredients
- 3 cups semi-sweet chocolate chips about 18 ounces
- 1 can (14 oz.) Eagle Brand® Sweetened Condensed Milk
- 4 tablespoons butter divided
- dash salt
- 1 ½ teaspoons vanilla extract
- 1 cup chopped nuts
- 2 cups miniature marshmallows
Instructions
Instructions
- Start by combining the chocolate chips, sweetened condensed milk, 2 tablespoons of butter, and a dash of salt in a saucepan. Cook over low heat, stirring constantly so it doesn’t stick or burn.
- When smooth and melted, remove from heat and stir in the vanilla extract plus the chopped nuts.
- Spread half of this chocolate mixture into a greased 9x9 inch pan.
- Sprinkle the miniature marshmallows evenly over the chocolate layer.
- Top with the rest of the chocolate mixture. Smooth the surface with a spatula.
- Dot the remaining 2 tablespoons of butter on top to create a shiny finish.
- Place the pan into your pressure cooker basket or on a trivet above the broth depth. Close the lid and ensure the sealing ring is in place.
- Cook at high pressure for about 15 minutes, then use quick release to let steam out fast.
- Let the fudge cool at room temperature first, then refrigerate for at least 2 hours or until firm enough to cut. Slice into squares and enjoy!
Notes
For nut-free version, leave nuts out and add extra half teaspoon vanilla. Chill in freezer for 30 minutes to firm faster if short on time. Wrap leftovers tightly in plastic wrap or foil to preserve freshness up to one week. Freeze extra pieces in airtight containers with parchment paper for 2-3 months.