Mini Fudge Cakes
Cut three 3-by-18-inch strips waxed paper; line 9-by-12-inch rimmed baking sheet, 1 strip along length and 2 along width. Allow strips to hang over sides. Coat with cooking spray; set aside. In medium saucepan, combine granulated sugar, salt, butter,cream, and marshmallows. Cook, stirring occasionally, over medium-low heat untilmost of the butter and the marshmallows are melted, 4 to 5 minutes. Bring to boil;stirring, 5 minutes. Remove from heat. Add vanilla and chocolate; stir until completelysmooth. Pour immediately into prepared baking sheet; let cool, 3 to 4 hours.Advertisement
When fudge is firm enough to work with, use paper to lift fudge onto a cutting board. Using 1-, 1 1/4 -, and 1 1/2-inch round cutters, cut out 14 rounds of each size. Pour sanding sugar into a small, shallow bowl; dip top of each round in sugar. Stack rounds to form 3-layer cakes; let stand until fudge is completely solid, about 1 hour.