SWEET DREAMS CHOCOLATE FUDGE CANDY
Provided by Food Network
Categories dessert
Time 2h15m
Yield 3 to 4 servings
Number Of Ingredients 8
Steps:
- Line an 8 by 8-inch pan with aluminum foil. Set aside.
- In a large saucepan over medium heat, combine marshmallow cream, sugar, evaporated milk, butter, and salt. Bring to a full boil, and cook for 5 minutes, stirring constantly until thick.
- Remove from heat and pour in the milk chocolate chips. Stir until chocolate is melted and mixture is smooth. Stir in nuts and vanilla. Pour into prepared pan. Chill in refrigerator for 2 hours or until firm. Cut to small squares and wrap in the "dream" or parchment paper.
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.
NUT FUDGE
Some 17 years ago, when I was dating the man who is now my husband, his mother gave me this recipe for his favorite fudge. It's a tasty treat that's so simple to make.
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 2-1/4 pounds.
Number Of Ingredients 7
Steps:
- Line a 13x9-in. pan with foil; butter the foil with 1 tablespoon butter and set aside. Break German chocolate into 1-in. pieces; place in a bowl. Add the chocolate chips and marshmallow creme; set aside., In a large saucepan, bring the sugar, milk and remaining butter to a boil over medium heat, stirring often. Reduce heat; simmer, uncovered, 6 minutes, stirring occasionally. Slowly pour over chocolate mixture; stir until mixture is smooth and blended. Stir in nuts., Pour into prepared pan. Let stand at room temperature until cool. Cut into 1-in. squares. Store in an airtight container in the refrigerator.
Nutrition Facts : Calories 88 calories, Fat 4g fat (2g saturated fat), Cholesterol 2mg cholesterol, Sodium 8mg sodium, Carbohydrate 14g carbohydrate (13g sugars, Fiber 1g fiber), Protein 1g protein.
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
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
SIMPLE CHOCOLATE FUDGE
This easy recipe results in rich, creamy fudge with a minimum of fuss.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 36 squares
Number Of Ingredients 8
Steps:
- Butter an 8-inch square baking pan; line with 2 crisscrossed pieces of parchment paper, leaving an overhang. Butter paper.
- In a large saucepan, combine butter, marshmallows, sugar, cream, and salt; cook over medium, stirring occasionally, until marshmallows are melted, 8 to 10 minutes. Off heat, stir in vanilla, chocolate chips, and 1/2 cup walnuts until chocolate is melted.
- Pour fudge into prepared pan, and smooth top; sprinkle with remaining walnuts. Let cool 30 minutes. Refrigerate until set, about 1 hour.
- Using overhang, lift fudge onto a cutting board; cut into squares (6 rows by 6 rows).
Nutrition Facts : Calories 108 g, Fat 6 g, Protein 1 g
EASY MARSHMALLOW FUDGE
My mom has made this fast-to-fix fudge at Christmas for as long as I can remember. Pretty pastel marshmallows add a colorful twist to the candy.
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 5 dozen.
Number Of Ingredients 5
Steps:
- Line a 13-in. x 9-in. pan with foil; grease the foil with 1 tablespoon butter. Place marshmallows in prepared pan. , In a saucepan over low heat, melt the chips, peanut butter and remaining butter, stirring constantly. Pour over marshmallows. Tap pan lightly on work surface. Refrigerate. , Using foil, lift fudge out of pan. Cut into squares. Store in an airtight container in the refrigerator.
Nutrition Facts :
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