Chocolate Fudge With Marshmallows And Nuts Food

CHOCOLATE MARSHMALLOW FUDGE

Steps:

• 1. In a large mixing bowl combine marshmallows, chocolate chips, nuts and butter (cut butter into cubes).
• 2. In a sauce pan combine sugar & evaporated milk. Bring to a boil and boil for 7 minutes and add dash of salt and vanilla.
• 3. Pour hot mixture over Step 1 ingredients and stir until mixed well. Continue to stir until cooled.
• 4. Place in a greased 9x13 pan; cover with was paper and refrigerate.

OLD FASHIONED CHOCOLATE MARSHMALLOW FUDGE

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.

CHOCOLATE MARSHMALLOW FUDGE

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.

MILLION DOLLAR FUDGE

Steps:

• Butter two 9x9 inch baking pans and set aside.
• Place chocolate chips, German chocolate, marshmallow creme, and nuts into a large mixing bowl. Set aside.
• In a 4 quart saucepan, combine sugar, salt, butter, and evaporated milk. Stir over low heat until the sugar dissolves. Bring to a boil, and cook for 6 minutes.
• Pour boiling syrup over ingredients in bowl, beat until all chocolate is melted. Pour into prepared pans. Let stand a few hours before cutting.

CHOCOLATE FUDGE WITH MARSHMALLOWS AND NUTS

Steps:

• Line a 9-inch square pan with foil, with ends of foil extending over sides; spray with cooking spray.
• Cook sugar, milk, butter and salt in large saucepan on medium heat until butter is melted and sugar is completely dissolved, stirring constantly. Bring to boil, without stirring; cook, 8 min. or until candy thermometer reaches 238ºF or soft-ball stage (when 1/2 tsp. syrup dropped into very cold water forms soft ball that flattens when removed from water).
• Remove from heat. Add chocolate; stir until melted. Beat with mixer 6 to 8 min. or until fudge is thickened and no longer glossy. Pour into prepared pan. Smooth top.
• Sprinkle with nuts and marshmallows; press gently into fudge with back of spoon. Cool completely. Cool completely. Use foil handles to lift fudge from pan before cutting to serve.

CHOCOLATE MARSHMALLOW SWIRL FUDGE

Steps:

• Line a 9 inch square pan with foil and grease lightly.
• Melt chips with milk, 2 Tablespoons butter, vanila and salt.
• Remove from heat; stir in nuts.
• Spread evenly into foil-lined 8- or 9-inch square pan.
• Melt marshmallows with remaining 2 Tablespoons butter.
• Spread on top of fudge.
• With a knife, swirl through top of fudge.
• Chill at least 2 hours or until firm.
• Turn fudge onto cutting board; peel off foil and cut into squares.
• Store loosely covered at room temperature.