MARSHMALLOW FUDGE
Mini marshmallows are melted into this dark chocolate fudge, giving it the smoothest, creamiest texture.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 2h20m
Yield Makes 36 squares
Number Of Ingredients 7
Steps:
- Lightly brush an 8-inch baking pan with butter, then line with parchment, leaving 2-inch overhang on two sides. Lightly butter parchment.
- In a medium saucepan, combine remaining 2 tablespoons butter, sugar, evaporated milk, and salt. Bring to a boil over medium-high heat, stirring constantly, then cook for 3 minutes more, until pale golden and thickened slightly. Remove from heat and stir in marshmallows until mostly melted, then add chocolate and vanilla. Stir until chocolate and marshmallows have melted completely and mixture is smooth. Pour into prepared pan; smooth top with a spatula.
- Refrigerate until firm, at least 2 hours. Remove parchment with fudge from pan and cut into 36 squares. Fudge can be stored refrigerated, covered with plastic, up to 1 week.
EASY CHOCOLATE MARSHMALLOW FUDGE
Fudge, but make it easy. We hear you. You want to devour some dense, rich, chocolatey fudge this holiday season, but who has time to make any? You, that's who. With only four ingredients and 10 minutes of prep time, you're just moments away marshmallow-filled morsels of goodness. No one will care that you made shortcuts when the end results are this delicious.
Provided by Sarah Walker Caron
Categories Dessert
Time 2h
Yield 64
Number Of Ingredients 4
Steps:
- Use a paper towel to grease an 8x8x2-inch pan with butter -- all over the sides and bottom. Set aside.
- Combine the sweetened condensed milk and chocolate chips in a saucepan. Heat the mixture over low heat, stirring constantly, until the chocolate is completely melted. Once the mixture is smooth, remove the pan from the heat.
- Stir in the vanilla extract until completely combined. Add the marshmallows and stir just enough to envelope them in the fudge mixture -- but don't overstir, the marshmallows will melt in if you stir too long.
- Pour the fudge into the prepared pan and smooth the top slightly. Refrigerate to set, 1 1/2 hours or longer. Once set, cut into 1-inch squares and devour.
Nutrition Facts : ServingSize 1 Serving
WHITE CHOCOLATE MARSHMALLOW FUDGE
This is a favorite at Christmastime and also for our annual Sunday school bake sale.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 8-9 dozen.
Number Of Ingredients 6
Steps:
- In a heavy saucepan, bring sugar, milk and butter to a boil over low heat, stirring constantly. Cook until mixture reaches 234° (soft-ball stage) on a candy thermometer. , Remove from the heat; stir in marshmallow creme, chocolate chips and nuts until marshmallow and chocolate are melted. Spread in a greased 13-in. x 9-in. pan. Cool before cutting.
Nutrition Facts : Calories 60 calories, Fat 3g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 15mg sodium, Carbohydrate 9g carbohydrate (7g sugars, Fiber 0 fiber), Protein 0 protein.
CHOCOLATE WALNUT MARSHMALLOW FUDGE
Easy-peasy fudge, no candy thermometer necessary! It's so addictive that you may not even want to share! Studded with toasted walnuts and mini marshmallows, fudge does not get much better than this. Fudge will keep tightly wrapped on the counter for up to 1 week.
Provided by Jessie Sheehan
Time 2h30m
Yield 36
Number Of Ingredients 9
Steps:
- Grease an 8-inch square pan with cooking spray and line with parchment paper.
- Place chocolate in the top of a double boiler over simmering water. Stir constantly with a rubber spatula, scraping down the sides with a rubber spatula to avoid scorching, until chocolate melts, about 5 minutes.
- Stir in condensed milk, vanilla extract, and salt; the chocolate may seize up temporarily. Continue stirring over medium to medium-high heat until mixture is smooth, about 2 minutes. Stir for 1 more minute, then remove from the heat.
- Add marshmallows and walnuts. Stir with a wooden spoon until fully incorporated; the marshmallows will not melt. Transfer to the prepared pan. Cover with plastic wrap and flatten with your hands. Remove plastic wrap and sprinkle with sugar and sea salt.
- Place in the refrigerator until hard, about 2 hours. Remove from the refrigerator and cut into 36 pieces.
Nutrition Facts : Calories 150.7 calories, Carbohydrate 16.2 g, Cholesterol 3.3 mg, Fat 9 g, Fiber 1.3 g, Protein 2.3 g, SaturatedFat 1.5 g, Sodium 86.8 mg, Sugar 12.9 g
MARSHMALLOW FUDGE
You'll find it nearly impossible to resist this rich chocolate delight. It's chock-full of marshmallows and graham crackers—and no one will believe that the tantalizing treat is low in fat. —Holly Mann, Temple, New Hampshire
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 4 dozen.
Number Of Ingredients 5
Steps:
- Line an 8-in. square pan with foil and coat with cooking spray; set aside. In a small heavy saucepan over low heat, melt chocolate chips with milk; stir until smooth. Remove from the heat; cool for 2 minutes. Stir in vanilla. Fold in marshmallows and graham crackers. , Pour into prepared pan. Refrigerate for 1 hour or until firm., Using foil, lift fudge out of pan. Discard foil; cut into 48 pieces.
Nutrition Facts : Calories 42 calories, Fat 1g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 10mg sodium, Carbohydrate 7g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein.
CHOCOLATE MARSHMALLOW BROWN SUGAR FUDGE
Steps:
- Grease an 8-by-8-by-2-inch pan. Line with parchment paper, making sure it overlaps the sides so it is easy to take out the fudge once it has set.
- Add the butter, brown sugar, milk and marshmallows to a medium pan over low heat to melt gently. Once the sugar has dissolved, turn up the heat and bring to a boil. Boil for 5 to 6 minutes. Take the pan off the heat and add the chocolate. Let it sit for 1 minute, then stir the mixture together until the chocolate has melted. Pour into the prepared pan and let cool for 2 to 3 hours.
- When it is set, remove the fudge from the pan, cut into 25 squares and serve.
CHOCOLATE MARSHMALLOW FUDGE
Honest, this is the best chocolate fudge. Very, very creamy and just the right amount of chocolate taste. My stepmom used to make this fudge all the time(especially at Christmas). I also give this out for a gift at Christmas. Everyone loves it and wants the recipe. Enjoy.
Provided by Aunt Dawn
Categories Candy
Time 40m
Yield 2 lbs
Number Of Ingredients 7
Steps:
- Combine sugar, evaporated milk, and butter in medium sauce pan.
- cook to soft ball stage Once it reaches the soft ball stage, take off heat and add chocolate morsels, marshmallow cream, vanilla, and nuts (I leave out the nuts) Stir until it is all combined well and melted.
- Pour into a aluminum foil lined 9x13" dish.
- Let cool When cooled, cut& don't forget to peel off the foil.
Nutrition Facts : Calories 3250.6, Fat 149.8, SaturatedFat 92.4, Cholesterol 268.4, Sodium 846.8, Carbohydrate 500, Fiber 10.1, Sugar 442.5, Protein 14.7
THE ORIGINAL FANTASY FUDGE
This recipe used to be found on the back of a well known brand of marshmallow cream. Many were surprised when it was changed. This is the original! You may find that most packages of chocolate chips are 10 ounces now; 12 ounces of chocolate chips is roughly 2 cups.
Provided by CAVAMom
Categories Desserts Candy Recipes Nut Candy Recipes
Time 1h20m
Yield 117
Number Of Ingredients 7
Steps:
- Grease a 9x13-inch pan.
- Mix sugar, margarine, and evaporated milk in a large, heavy saucepan over medium heat, stirring to dissolve sugar. Bring mixture to a full boil for 5 minutes, stirring constantly.
- Remove from heat and stir in chocolate chips until melted and thoroughly combined. Beat in marshmallow creme, walnuts, and vanilla extract. Transfer fudge to the prepared pan and let cool before cutting into squares.
Nutrition Facts : Calories 58 calories, Carbohydrate 8.6 g, Cholesterol 0.4 mg, Fat 2.8 g, Fiber 0.2 g, Protein 0.4 g, SaturatedFat 0.8 g, Sodium 16.7 mg, Sugar 7.7 g
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