Marshmallow Fudge Recipes

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.

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.

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.

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.

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.

Steps:

• Combine 1 1/2 cups sugar, 2/3 cup evaporated milk, 1/4 cup margarine and 1/4 teaspoon salt. Bring to a FULL BOIL over medium high heat stirring constantly. Boil 5 minutes, stirring constantly.
• Remove from heat and add Nestle's morsels and 1 teaspoon vanilla stir until melted, add 1 jar marshmallow cream, . Stir in 1/2 cup chopped nuts. Pour into greased 9" pan. Chill until firm.

Steps:

• Sift together first four dry ingredients.
• In a large bowl, cream Crisco and sugar well. Blend in 2 eggs, beat well. Add dry ingredients, mix well. Blend in vanilla and nuts.
• Spread in 13"x9" pan. Bake in 350-degree F oven for about 25 minutes, checking by 15 minutes.
• Cover tops of baked bars with 16 marshmallows cut in half.
• Return to oven for about 3 minutes or until the marshmallows have spread out evenly.
• Cool.
• Cover with chocolate frosting.
• For Frosting:.
• Combine brown sugar, water, and chocolate in pan.
• Bring to boil and cook 3 minutes, stirring constantly. Turn off heat.
• Add butter and vanilla. Stir until butter is melted and combined, then let mixture cool.
• Blend in sifted confectioners' sugar.
• Spread over cooled marshmallow cake.
• Cut into 16 bars when the frosting has set. Enjoy!

Steps:

• Coat an 8x8-inch pan with cooking spray.
• Stir together sugar, evaporated milk and margarine. Bring to a boil in sauce pan, reduce heat to medium-low and cook 3 minutes, stirring constantly.
• Stir in chocolate and marshmallows. Remove from heat and stir until smooth.
• Pour into pan and refrigerate until firm, about two hours. Cut into 36 squares and serve. (Leave fudge in refrigerator or freezer for a firmer consistency).
• If you are following Weight Watchers, this has 3 points per serving.

Steps:

• Line 9-inch square pan with foil, with ends of foil extending over sides. Bring 4 cups marshmallows, sugar, evaporated milk and butter to full rolling boil in large saucepan on medium heat, stirring constantly. Cook 8 min. or until temperature on candy thermometer registers 234°F, stirring constantly. Remove from heat.
• Add chocolate; stir until melted. Blend in vanilla.
• Pour into prepared pan; spread to form even layer in pan. Top with remaining marshmallows; press lightly into fudge with back of spoon. Cool completely.
• Use foil handles to lift fudge from pan before cutting into squares.

Steps:

• CAKE INSTRUCTIONS.
• Preheat oven at 325°F Mix all ingredients together in bowl (for the exception of the marshmallows!) and pour in a 8-inchx8-inch cake pan and bake for 15 to 20 minutes (you can test your cake by sticking a toothpick in the middle and if it comes out clean, it's done!).
• Take your cake out of the oven and immediately cover your cake with a row of the mini marshmallows. This will make the marshmallows soften.
• FUDGE TOPPING INSTRUCTIONS.
• Cook on the stove top (butter, light brown sugar and milk) and boil on medium heat for five minutes. Take off the stove and cool in it's cooking pan for approximately 15 minutes. Add the powdered white sugar and mix well. Pour the mixture (should be liquidy) on top of the marshmallow cake and cool on the counter or refrigerator before eating! :-).

Steps:

• Combine sugars, evaporated milk and butter in a saucepan.
• Cook over moderate heat, stirring frequently, until mixture comes to a boil.
• Boil 15 minutes over moderate heat, stirring occasionally.
• Remove from heat and add marshmallow creme and vanilla.
• Stir until the mixture is smooth.
• Add chocolate chips and chopped nuts and stir until chocolate is melted.
• Spread evenly in a buttered 9-inch square cake pan.
• Chill until firm.
• Cut into squares or rectangles, as desired.

Steps:

• Combine diced marshmallows, graham cracker crumbs, and nuts in a medium bowl and mix well.
• Combine sugar, whole milk, unsweetened chocolate, and salt in a medium pot on the stove and boil to soft ball stage, watching for sticking and stirring frequently. (This is the tricky part -- you can't leave it- it can either stick or boil over).
• Gradually increase heat, stirring constantly. You are looking for a thick consistency and have to keep moving the heat up and down while stirring to try to reach soft ball stage. (If you don't make candy --- I don't, so I had to research this a bit --- and don't know what that means, here is how to do the soft ball test: have a bowl of cold water ready next to your stove. Drop a small amount of the mixture into the cold water to see if a ball forms. Once one does, you can remove the mixture from heat).
• Cool second mixture and add 1 t vanilla and 2 T butter. Mix well.
• Pour the sugar mixture into the bowl containing the marshmallow mixture, and mix well.
• Pack into a greased 9x13" pan and cool in fridge. Chill until firm.
• Cut into squares and toss in powdered sugar.