16 Serves
259 Mins
Prepare an 8-inch square baking pan by lining it with wax paper and lightly coating it with non-stick cooking spray.
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ItalianVitamin E
0 mg / 15 mgVitamin K
0 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
1 µg / 400 µgCalcium
37 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
10 mg / 420 mgPhosphorus
39 mg / 1,250 mgPotassium
154 mg / 4,700 mgSodium
21 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgSelenium
2 µg / 55 µgFiber
1 g / 28 gSugar
21 g / 50 gSaturated Fat
3 g / 20 gCholesterol
13 mg / 300 mgCaffeine
0 mgNet Carbs
24 gAlcohol
0 gIn a microwave-safe bowl, combine the dark chocolate chips, heavy whipping cream, and half of the sweetened condensed milk. Heat in the microwave using 20-second intervals, stirring thoroughly between each, until the chocolate is completely melted and smooth.
Stir the vanilla extract into the melted dark chocolate mixture until well combined, then pour the mixture into the prepared pan, spreading it into an even layer.
In a separate clean bowl, mix the white chocolate chips with the remaining sweetened condensed milk. Microwave in 20-second intervals, stirring between each, until the mixture is smooth and melted.
Pour the white chocolate mixture evenly over the dark chocolate layer, then top with the mini marshmallows, pressing them gently into the surface.
Place the pan in the refrigerator for at least 4 hours until the fudge is firm and set.
Once set, remove the fudge from the pan using the wax paper edges, peel away the paper, and cut into bite-sized squares for serving.
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