Ingredients:
°2 tbsp unsalted butter, plus more, at room temperature, for brushing cleaning
° 1 1/4 cup of sugar
°1 can (5 ounces) evaporated milk
° 1/4 tsp kosher salt
° 1 1/4 cup marshmallows
° 9 ounces bittersweet chocolate chopped (1 3/4 cup)
°1 teaspoon pure vanilla extract
- Methods :
Brush an 8-inch baking dish with butter, then line with parchment paper, leaving 2 inches dangling on both sides. Butter the parchment paper gently.
In a medium saucepan, mix the remaining 2 spoons of butter, sugar, evaporated milk and salt. Bring to a boil over medium-high heat, stirring constantly, then cook for another 3 minutes, until golden and slightly thick. Remove from heat and stir in marshmallows until almost melted, then add chocolate and vanilla. Stir until the chocolate and marshmallows are completely melted and the mixture is smooth. Pour into a prepared pan on top of a smooth surface with a spoon.
Place in the refrigerator until coherent, for at least 2 hours. Remove the butter paper with candy from the pan and cut into 36 squares. Candy can be stored in plastic-covered refrigerator for up to 1 week.
Enjoy
