Why are marshmellows in a fudge recipe?!
Answers: I am just curious..I was wondering why use this in a fudge recipe and what it does verses the recipes without marshmellows.
Fudge is a matrix fat, water (milk), and tiny sugar crystals. In traditional fudge, this matrix is created by boiling a syrup until the right balance of water, fat and sugar are produced, then cooling the syrup, and beating it to prevent the sugar crystals from becoming too large and creating a grainy fudge.
With the marshmallow recipes, the marshmallows soften the fudge by adding corn syrup and gelatin, which both inhibit sugar crystal formation. The air content of the marshmallows lightens the texture.
Probably to keep the fudge soft. I know if it were straight chocolate, it would be hard as a rock.
generally marshmallows can be used to make quick fudge, ie without a candy thermometer and all the stirring that goes with traditional fudge. marshmallows add thickness and consistancy.
to add sweet and creamy flavor
The MM make the fudge taste better and you can divide them up amongst more people to enjoy.
The marshmallow fudge recipe is easier to make than fudge without marshmallow, and consistently gets the kind of results you want.
The "traditional" way of making fudge with corn syrup involves a lot of temperature and humidity variables. I usually get fudge that is like grainy concrete when I try this.
MMM I don't like fudge made with marsh mellows..I just melt a can of sweetened condensed milk with 3/4 package of chocolate chips..stir while melting. take off heat add 1 teaspoon vanilla stir , and put in lightly greased pan...you can add nuts if you like after you add the vanilla. makes the best creamy fudge.
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