Easy Chocolate Fudge Toffees .. or caramels

I have always wanted to make chocolate fudge or chocolate toffees! The difference between fudge and toffees is officially that fudge is softer than toffee, at least that's what the German wikipedia says. I have been using the terms as synonyms...
After reviewing various recipes I decided on this one, which was praised explicitly as very simple (not to say foolproof) and as not requiring a candy thermometer. It worked out just fine, but with the funny volume measurements, I never know exactly at what height exactly I should aim in the measuring cup ... therefore the recipe below is in weight units. Go metric system! ;-)

1 tablespoon vegetable oil
400 g sugar (2 cups)
0.5 pack vanilla sugar 
1 teaspoon salt
30 g butter
300 g sour cream (1 cup)
150 g mini marshmallows (3.5 cups)
360 g chopped dark chocolate (3 cups)

Line a square baking pan or a baking rack with baking paper and brush with oil. I always paint the shape on the baking paper, turn it around, then cut out the corners and fold the paper so that it fits into the mold. 

In a medium-sized pot over medium heat, cook sugar, salt, butter, cream, and marshmallows, stirring, until butter and marshmallows are almost melted, 5 to 6 minutes.

Bring mixture to a boil; cook, stirring occasionally, 5 minutes.

Add chocolate and vanilla, stir until chocolate is melted. Pour mixture into lined pan and let the fudge cool according to consistency in the mold, at least 3 hours. (I needed to put the fudge in the fridge or freezer several times in order to be able to cut it properly!).
Use the edges of the paper to lift out the fudge, place it on a cutting board, and remove the paper. Cut the fudge into bar.

For wrapping, small baking paper squares will do nicely. 
Pack them into the parcel and off it goes to "Post aus meiner Küche" (Post from my kitchen)!

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