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Chocolate Fudge with Melted Marshmallows

Ingredients

For the crust:
8 gingerbread cookies (see page 215) or Bastogne or Biscoff cookies
3 tablespoons butter, at room temperature
pinch of salt

For the chocolate fudge:
1 egg
1/2 cup plus 1 tablespoon (125 grams) packed light brown sugar
1/2 cup (125 ml) milk
1/2 cup (125 ml) heavy cream
3 tablespoons butter, melted
2 heaped tablespoons (50 ml) sour cream
1 teaspoon vanilla extract
1 1/4 cups (150 g) all-purpose flour
1/4 cup (25 g) unsweetened cocoa powder
1 1/4 teaspoons baking powder
pinch of salt
1 bag marshmallows

Boterham met pindakaas