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.
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.
MARSHMALLOW FUDGE ICE CREAM TOPPING
Make and share this Marshmallow Fudge Ice Cream Topping recipe from Food.com.
Provided by Marie
Categories Sauces
Time 20m
Yield 1 1/2 cups
Number Of Ingredients 6
Steps:
- In a saucepan, combine brown sugar, cocoa and milk until smooth.
- Bring to a boil, lower heat, then cook and stir for 5 minutes or until sugar is dissolved.
- Remove from heat and stir in marshmallows, butter and vanilla until marshmallows are melted.
Nutrition Facts : Calories 819.8, Fat 12.7, SaturatedFat 7.9, Cholesterol 31.7, Sodium 181.5, Carbohydrate 181.8, Fiber 4.8, Sugar 160.9, Protein 6.2
DOUBLE-DECKER MARSHMALLOW FUDGE
A layer of homemade marshmallow batter is poured over a pan of fudge to make a truly decadent version of this holiday favorite.
Provided by Mackenzie Schieck
Categories Desserts Candy Recipes Fudge Recipes Chocolate
Time 11h2m
Yield 24
Number Of Ingredients 9
Steps:
- Line a 9x13-inch cake or jelly roll pan with aluminum foil; coat with cooking spray.
- Melt butter in a medium saucepan over medium heat; stir in condensed milk. Pour in chocolate chips; cook and stir until melted, 5 to 10 minutes.
- Pour chocolate mixture into the prepared pan. Coat a spatula with cooking spray and use to press chocolate mixture into an even layer. Refrigerate fudge until cooled and set, about 2 hours.
- Combine 1/2 cup cold water and gelatin in a bowl; set aside until gelatin starts to thicken, about 15 minutes.
- Mix white sugar and 1/2 cup water in a saucepan over medium heat; cook and stir until sugar dissolves, 5 to 8 minutes. Bring sugar mixture to a boil and cook until temperature reaches 240 degrees F (116 degrees C) on a candy thermometer, 2 to 3 minutes. Remove from heat.
- Slowly pour sugar mixture into gelatin mixture while simultaneously beating with an electric mixer set on low. Gradually increase speed to high and continue beating until marshmallow batter is very thick but not stiff, 10 to 15 minutes.
- Pour marshmallow batter over fudge, smoothing the surface with spatula coated with cooking spray. Let sit uncovered at room temperature until completely set, about 6 hours.
- Dust the top of marshmallow layer with most of the confectioners' sugar. Refrigerate marshmallow fudge for at least 2 hours.
- Lift marshmallow fudge out of the pan by the edges of the foil and place on a large cutting board. Dip a large knife in the remaining confectioners' sugar and slice fudge into 1 1/2-inch squares, continually dipping knife in the sugar after each slice.
Nutrition Facts : Calories 257.7 calories, Carbohydrate 44 g, Cholesterol 10.6 mg, Fat 9.6 g, Fiber 1.2 g, Protein 2.9 g, SaturatedFat 5.8 g, Sodium 38.9 mg, Sugar 42.1 g
MARSHMALLOW-HOT FUDGE SAUCE
This decadently thick sauce is perfect if you're nostalgic for the incredibly thick hot fudge sauce served in old-fashioned ice cream parlors, many of which are disappearing. I was inspired to use airy marshmallows (which hopefully won't be disappearing anytime soon) as a foundation by the sauce served at Edy's, a well-loved ice cream fountain in Berkeley, California, that (sadly) no longer exists.Warning: This sauce is very, very thick!
Yield makes 2 cups (500 ml)
Number Of Ingredients 5
Steps:
- Warm the milk and butter in a medium saucepan. Add the marshmallows and cook over low heat, stirring constantly, until they've melted. Remove from the heat and add the chocolate pieces. Let stand for 30 seconds, then stir until smooth. Add the vanilla. Serve warm.
- This sauce can be stored in the refrigerator for up to 2 weeks. Rewarm it gently in a microwave or by stirring in a saucepan over very low heat. If the sauce becomes too thick, stir in a few spoonfuls of milk.
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