Majestic Chocolate Fudge and Homemade Marshmallow Cream
After a full day of caverns, civil rights, and sunset trail rides…
We wrapped up Day 7 of Ethan & Oliver Adventures: The Great Alabama Road Trip with a dessert that lived up to its name—Majestic Chocolate Fudge. Inspired by the sweet treats at Majestic Caverns’ café, this creamy, rich square of goodness was our reward after a day packed with underground adventures and powerful stories in Birmingham.
We made this batch from scratch, swapping store-bought fluff for our own homemade marshmallow cream—light, vanilla-spiked, and good enough to eat with a spoon.
Why Two Recipes?
Fudge and marshmallow cream go hand-in-hand here, and making them together turns dessert into a memory. It’s one of those moments where the process is just as sweet as the result.
These recipes remind us that the best parts of any adventure aren’t just in the landmarks, but in what happens after—in the quiet kitchens, the shared spoons, and the stories told with full mouths and full hearts.
Faith Reflection
“Taste and see that the Lord is good.” — Psalm 34:8
Whether we’re marveling at the grandeur of a cavern or the joy of dessert after a long day no matter where we are, we’re reminded that God’s goodness is woven through the smallest moments.
Majestic Chocolate Fudge
Inspired by Day 7 of Ethan & Oliver Adventures: The Great Alabama Road Trip—this creamy, rich fudge is a nod to the Cavern Café treat the boys enjoyed after exploring the underground wonders of Majestic Caverns. With homemade marshmallow cream and melt-in-your-mouth chocolate, it’s the perfect way to bring a taste of adventure into your kitchen.
Ingredients
- 2 ½ cups granulated sugar
- ¾ cup unsalted butter
- ⅔ cup evaporated milk
- 2 cups semi-sweet chocolate chips
- 1 cup homemade marshmallow cream (see recipe below)
- 1 tsp vanilla extract
- Optional: pinch of salt, ½ cup chopped pecans or walnuts
Homemade Marshmallow Cream
- 1 egg white, room temp
- ¼ tsp cream of tartar
- ¾ cup light corn syrup
- ⅔ cup granulated sugar
- ¼ cup water
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Line an 8x8-inch pan with parchment or foil.
- In a large saucepan over medium heat, combine sugar, butter, and evaporated milk. Stir constantly until it comes to a rolling boil.
- Boil for 4–5 minutes, stirring the whole time.
- Remove from heat. Stir in chocolate chips, homemade marshmallow cream, vanilla, and optional salt/nuts until smooth.
- Pour into prepared pan and spread evenly. Cool at room temperature or refrigerate until firm.
- Cut into squares and enjoy!
Marshmallow Cream
- In a stand mixer or bowl, beat the egg white and cream of tartar until soft peaks form.
- In a small saucepan, combine corn syrup, sugar, water, and salt. Bring to a boil over medium-high heat. Use a candy thermometer—boil until it reaches 240°F (soft-ball stage).
- With mixer running, slowly stream hot syrup into the egg whites. Beat on high for 6–8 minutes until thick and glossy.
- Beat in vanilla.
- Use immediately or store in a sealed container in the fridge for up to 1 week.
Notes
This sweet treat is tied to Day 7 of Ethan & Oliver Adventures: The Great Alabama Road Trip. After descending into the depths of Majestic Caverns, the boys surfaced to discover fudge at the Cavern Café—warm, gooey, and just the right reward for a day of wonder. Recreate the memory with this homemade version, and maybe let your little ones stir the swirl.
Nutrition Information:
Yield:
36Serving Size:
1Amount Per Serving: Calories: 195Total Fat: 8gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 12mgSodium: 22mgCarbohydrates: 32gFiber: 1gSugar: 30gProtein: 1g
These recipes are for informational and educational purposes only and are not intended to replace professional dietary advice. Nutrition may vary depending on ingredients and portion sizes. Please adjust recipes for allergies or dietary needs as needed for your family.
