Mallo-mallo fudge squares
Mallo-Mallo Fudge Squares are a delightful treat that combines the rich, chocolatey goodness of fudge with the fluffy, melt-in-your-mouth sweetness of marshmallows.
Line a baking pan. Lightly grease the lining with butter or non-stick cooking spray.
In a medium-sized saucepan, combine the semi-sweet chocolate chips, and butter. Cook over low heat, stirring constantly, until the chips and butter are completely melted and the mixture is smooth. Be careful not to overheat, as this can cause the mixture to separate or become grainy.
Remove the saucepan from the heat and stir in the sweetened condensed milk, vanilla extract, and salt (if using). Mix well until fully combined and smooth.
Gently fold in the mini marshmallows, making sure they are evenly distributed throughout the fudge mixture.
Pour the fudge mixture into the prepared baking pan, using a spatula to spread it out evenly. Tap the pan on the counter a few times to release any air bubbles and to help the fudge settle into the corners.
Allow the fudge to cool to room temperature, then cover the pan with plastic wrap or aluminum foil and refrigerate for at least 3-4 hours, or until the fudge is firm and set.
Once the fudge is set, use the parchment paper or aluminum foil overhang to lift it out of the pan and place it on a cutting board. Carefully remove the lining and cut the fudge into squares using a sharp knife.
Prepare an 8x8-inch or 9x9-inch square baking pan by lining it with parchment paper or aluminum foil, leaving an overhang on two opposite sides to easily lift the fudge out of the pan once set.
Use a candy thermometer when hating the fudge base. Stir the mixture of chocolate and butter until the thermometer reaches 236ºF.
Store Mallo-Mallo Fudge Squares in an airtight container in the refrigerator for up to two weeks, or freeze for longer storage. Enjoy these scrumptious treats as a dessert or a sweet snack.
Substitute 1/2 cup of semi-sweet chocolate chips with 1/2 cup butterscotch chips.
Add some chopped nuts.
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