Go Back

Chocolate Velvet Fudge with Fleur de Sel

A rich a decadent fudge made with dark and milk chocolate, homemade marshmallow cream, and sprinkled with fleur de del.
Print Recipe Pin Recipe
Prep Time 30 minutes
Total Time 30 minutes
Course Dessert, Holidays & Special Occasions
Servings 18 pieces; 8-inch square

Ingredients
  

For the Fudge

  • 2/3 cup evaporated milk
  • 2 1/4 cups Homemade Marshmallow Cream
  • 2 ounces 1/2 stick unsalted butter, cut into cubes
  • 1 cup granulated sugar
  • 1 cup firmly packed dark brown sugar
  • 1/2 teaspoon salt
  • 6 ounces good quality dark chocolate 60 to 72%, coarsely chopped
  • 6 ounces good quality milk chocolate coarsely chopped
  • 2 teaspoons pure vanilla extract
  • 1/2 tablespoon fleur de sel for sprinkling

For the Homemade Marshmallow Cream

  • 2 large 60g egg whites
  • 1/2 teaspoon cream of tarter
  • pinch of salt
  • 1/3 cup plus 1 1/2 tablespoons sugar divided
  • 2 tablespoons water
  • 1/4 cup plus 2 tablespoons light corn syrup
  • 1 teaspoon pure vanilla extract

Instructions
 

For the Marshmallow Cream

  • In the bowl of a stand mixer fitted with the whisk attachment, whisk the egg whites on high speed about 1 minute. Sprinkle in the cream of tarter and salt, and continue beating on high speed until foamy, sprinkle in 1 1/2 tablespoons of sugar and continue to beat until soft peaks form.
  • In a medium saucepan over low heat, stir together the remaining 1/3 cup sugar, water, and corn syrup. Gently stir the mixture until the sugar is dissolved, then turn up the heat to medium and bring the mixture to a boil. Clip a candy thermometer to the pan, and turn up the heat to medium-high, and wait for the mixture to reach a firm ball stage, 246 to 248 degrees F (118-120 degrees C), about 10 minutes. Remove from heat.
  • Turn the mixer on low speed and slowly stream in the hot sugar mixture into the egg whites. Once all the hot sugar has been added to the egg whites, increase speed to high and beat until the marshmallow cream is about room temperature, light, and fluffy. Add in the vanilla and beat again for 5 more seconds.
  • Use immediately or refrigerate, tightly covered for up to 3 days.

For the Fudge

  • Line an 8-inch square baking dish with foil, and lightly spray with cooking spray.
  • In a medium saucepan over low heat, stir together the evaporated milk, homemade marshmallow cream, butter, both sugars, and salt. Gently stir until the sugars are dissolved. Once dissolved, turn up the heat to medium, stirring constantly, allow the mixture to come to a boil. Clip a candy thermometer to the side of the pot, continue to gently stir until the mixture reaches about 230 degreed F (110 degrees C), about 6 to 10 minutes. The sugars will caramelize, and thats okay, just keep stirring constantly.
  • Remove from heat and add in both chopped chocolates and gently stir until completely melted. Stir in the vanilla. Keep stirring the fudge until it goes from shiny to matte. Spread the fudge into the prepared pan and let it cool to room temperature. Before it sets completely, about 20 minutes later, sprinkle on the fleur de del evenly on the fudge.
  • Once completely cool, divide the fudge into equal piece in the size of your preference. It is rich, so a little goes a long way.
  • The fudge can be stored at room temperature, tightly covered, for up to 1 week.
Keyword candy, chocolate, Fudge, Gluten Free