You know those extra-special desserts? The ones that call your name from the fridge? This is one of those. I learned early on not to leave a knife beside it in the fridge. It was just asking for trouble—I was too tempted to keep slicing off a few nibbles at a time. This is one of the few recipes in my repertoire that calls for semisweet chocolate, which is closer to milk chocolate. It’s the best type of chocolate to pair with marshmallow and salty peanuts, resulting in a very rich, seductive candy you won’t soon forget.
Makes 12 to 14 servings
1 Grease an 8-inch square cake pan and line it with parchment paper.
2 In a large bowl, combine the chocolate, condensed milk, and butter and melt them together in the microwave or over a bain-marie. Try not to stir too much, as stirring can cause the fudge to separate.
3 Gently fold in the chopped peanuts and marshmallows, reserving a little of each to be scattered over the top.
4 Pour the fudge into the prepared pan, smooth out the top with a spatula, and sprinkle with the reserved nuts and marshmallows, pressing them gently into the fudge.
5 Cover and refrigerate the fudge for 3 to 4 hours, until it is solid enough to cut into squares.
6 Cut into small pieces and enjoy! The fudge will keep happily in an airtight container at room temperature for up to 2 weeks.