Shortcut Fudge

I recently went to the beach with my in-laws.  Some of them had never had s’mores before, so I got the ingredients, the men scouted out firewood, we found a hole that was already dug in the beach, and my husband got the fire going quite successfully.  Everyone had a good time.  And then we came back with half a bag of large marshmallows.  We keep our house fairly warm in the summer, so I knew they had to be used soon.  All the recipes I could find online called for small marshmallows.  So, I made something up.  The result was good- the texture was more marshmallowy than normal fudge, but if you eat it straight out of the refrigerator, it holds up nicely.



1 T. butter (I used SmartBalance- the green tub)

1/2 bag of large marshmallows (hopefully leftovers from a fun cookout!)- about 15-20 marshmallows

1/2 c. peanut butter or other nut butter

4 oz. Baker’s chocolate or Enjoy Life Chocolate Chips



Put butter in a 2-quart sauce pan.  Turn heat on low/medium-low.  Add marshmallows and stir until they begin to melt.  Allow them to melt most of the way and then add peanut butter and chocolate.  Continue to stir until everything is melted and the mixture is smooth.  Pour into a wax-lined 8×8 pan.  Allow to cool slightly and then chill in the fridge.  After it is chilled, cover.  Use within a week or less.


Author: glutenfreeveganish

I eat gluten, dairy, and egg free and want to make food that other people would want to eat too.

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