Marshmallow Cream Fudge

Step 1

Line an 8-inch (20cm) square pan with foil, leaving an overhang on at least two sides. Smooth out any wrinkles or creases.

Step 2

Put the evaporated milk in a 4-quart (4l) saucepan and fix a candy thermometer to the side.

Step 3

Add the evaporated milk, butter, and sugar to the pan, and heat – stirring frequently so it doesn’t burn – until the temperature reaches 234ºF (112ºC).

Step 4

Remove the pan from the heat and stir in the bittersweet or semisweet chocolate, as well as the unsweetened chocolate and marshmallow cream.

Step 5

Stir in the peanuts, then scrape the mixture into the foil-lined pan. Let cool for at least four hours.

Step 6

Once cool, lift the fudge from the pan, and cut into cubes.