15 Minute Fudge, 3 Kinds(cook's Illustrated)

Total Time: 14 mins Preparation Time: 7 mins Cook Time: 7 mins

Ingredients

• 16 ounces semisweet chocolate, chopped fine
• 2 ounces unsweetened chocolate, chopped fine
• 1/2 teaspoon baking soda
• 1/8 teaspoon table salt
• 1 1/4 cups sweetened condensed milk
• 1 tablespoon vanilla extract
• 1 cup miniature marshmallow
• 1 cup salted peanuts, chopped
• 1/2 cup semi-sweet chocolate chips

Recipe

• 1 cut 12-inch length extra-wide heavy-duty aluminum foil; fold edges back to form 7 1/2-inch width. with folded sides facing down, fit foil securely into bottom and up sides of 8-inch-square baking pan, allowing excess to overhang pan sides. spray foil with nonstick cooking spray.
• 2 toss chocolates, baking soda, and salt in medium heatproof bowl until baking soda is evenly distributed. stir in sweetened condensed milk and vanilla. set bowl over 4-quart saucepan containing 2 cups simmering water. stir with rubber spatula until chocolate is almost fully melted and few small pieces remain, 2 to 4 minutes. do not melt the chocolate completely or the fudge may become greasy.
• 3 remove bowl from heat and continue to stir until chocolate is fully melted and mixture is smooth, about 2 minutes. stir in marshmallows, peanuts, and chocolate chips. transfer fudge to prepared pan and spread in even layer with spatula.
• 4 refrigerate until set, about 2 hours. remove fudge from pan using foil and cut into squares. let come to room temperature for a few minutes before serving.
• 5 walnut: stir in 1 cup coarsely chopped walnuts instead of peanuts and marshmallows in step 3.
• 6 peanut butter: substitute 18 ounces peanut butter chips for chocolates in step 2 and omit walnuts. can add 1 cup chopped salted toasted peanuts for crunch.
• 7 the fudge is best to be eaten within a few days, because it will dry out as it sits. it can be stored tightly wrapped in the freezer, however, for up to three months.
• 8 to make double batch:.
• 9 line 13 by 9-inch pan with two sheets of foil placed perpendicular to each other and double amounts of all ingredients. in step 2, use large heatproof bowl and dutch oven containing 4 cups simmering water.