MERRY MALLOW FUDGIES
These are just a little bit different from the recipe already posted here so I wanted to post it to compare the two. Prep time includes chill time.
Provided by bricookie55
Categories Drop Cookies
Time 1h20m
Yield 50-60 cookies, 50-60 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F.
- In large bowl, whisk together flour, cocoa powder, baking soda, and salt; set aside. In large mixer bowl, beat butter, the 1 cup granulated sugar, and brown sugar at medium speed until light and fluffy.
- Beat in eggs one at a time; add vanilla.
- Add flour mixture; beat at low speed until combined. Cover and chill at least 1 hour.
- Shape one level tablespoon of dough around each marshmallow; seal edges. Roll in granulated sugar.
- Place 2 inches apart on parchment-lined baking sheets. Bake until cookies crack, about 6 to 8 minutes.
- Cool on baking sheet for 2 minutes; transfer to wire rack to cool completely.
- Store in airtight container.
Nutrition Facts : Calories 92.1, Fat 4.1, SaturatedFat 2.5, Cholesterol 18.2, Sodium 102.6, Carbohydrate 13.2, Fiber 0.6, Sugar 6.7, Protein 1.3
MERRY MALLOW FUDGIES
Great recipe for chewy chocolate cookie lovers. Melted frozen marshmallow inside! Made these back in the 1970's to rave reviews and still making them for adoring fans.
Provided by Momma Mia
Categories Dessert
Time 2h30m
Yield 2-3 dozen
Number Of Ingredients 9
Steps:
- Preheat oven to 400°F
- Spray pans lightly or use parchment paper.
- Combine all dry ingredients.
- In separate bowl beat eggs, sugars, vanilla and eggs until smooth.
- Gradually add dry ingredients until dough is completely blended. Refrigerate dough for approximately 1 hour or until dough is completely chilled and stiff.
- Remove marshmallows from freezer. Take dough out of frig. Roll a healthy tablespoon of dough into a ball. Press your thumb into the middle of the ball, making a hollow for the marshmallow to wait. Move dough over and around marshmallow, enclosing the frozen marshmallow. Roll each ball in a bowl of sugar to coat entire ball. Place on pans and bake for 8- 10 minutes. Let sit on pan until cooled or cookie falls apart if moved too soon.
Nutrition Facts : Calories 2783.2, Fat 103, SaturatedFat 62.5, Cholesterol 455.5, Sodium 1175.5, Carbohydrate 452.1, Fiber 14.7, Sugar 268.2, Protein 34.1
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
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.
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