Mallowmint Fudge Recipe

Melt and flavor marshmallows

Line a small baking sheet or shallow dish with parchment or lightly grease it. In a medium, heatproof saucepan set over low heat, melt 3 tablespoons unsalted butter until foamy but not browned (about 1 minute). Add 3 cups mini marshmallows and stir constantly as they soften.

Once marshmallows are about half melted, reduce heat to very low and continue stirring until fully melted and smooth, about 2–3 minutes total. Remove pan from heat.

Immediately stir in 1 teaspoon vanilla extract, 1 teaspoon peppermint extract, and 3 drops green food coloring until evenly combined and a pale mint color is achieved. If using, fold in 2 tablespoons crushed peppermint candy for texture.

Pour the melted marshmallow mixture onto the prepared sheet and spread to a roughly 1/4–1/2-inch thickness using an offset spatula or an oiled spatula. Allow to cool and set at room temperature, about 15–20 minutes. If you prefer bite-sized pieces, once set, cut into small squares or tear into chunks for serving on sundaes.

Make the hot fudge sauce

Place 1 cup heavy cream, 2 tablespoons light corn syrup, 3 tablespoons granulated sugar, and 1 tablespoon unsweetened cocoa powder in a small saucepan. Whisk to combine and warm over medium heat until the mixture just begins to steam and the sugar dissolves, about 3–4 minutes. Do not boil vigorously.

Reduce heat to low and add 100 g semi-sweet chocolate chips. Stir constantly until the chocolate melts and the sauce is glossy and smooth, about 1–2 minutes. Remove from heat and whisk in 1 tablespoon unsalted butter and a pinch of sea salt until incorporated.

Keep the hot fudge warm for assembly: transfer to a small heatproof bowl set over a slightly larger bowl of hot water (bain-marie) or keep on the stove over the lowest heat, stirring occasionally. If the sauce thickens too much, whisk in 1–2 teaspoons of warm cream or milk to loosen.

Build the Mallowmint Fudge sundaes

Scoop 4 scoops of cold vanilla ice cream into two chilled sundae glasses or bowls (2 scoops per serving if making 2 sundaes, or all 4 scoops into one large sundae bowl for a single serving as desired).

Spoon a generous 3–4 tablespoons of warm hot fudge over the ice cream, letting it drizzle down the sides. Immediately top with several pieces of the set mint marshmallow (about 1/4–1/2 cup worth per sundae), arranging them so some sit on top and some nestle into the fudge.

Sprinkle 1 tablespoon chopped nuts per sundae if using, and add a few extra crushed peppermint candy pieces for crunch. Garnish with fresh mint leaves.

Serve immediately while the fudge is warm and the marshmallow is soft at the edges.