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
OLD FASHIONED CHOCOLATE MARSHMALLOW FUDGE
This a traditional fudge using both granulated and brown sugars. The addition of the marshmallow makes it oh so creamy. My mom made this every Christmas and we kids couldn't wait to get our hands on it! Now I never fail to make it myself! We always use walnuts in the recipe but pecans would work too!
Provided by Larkabug
Categories Candy
Time 35m
Yield 2 1/2 pounds
Number Of Ingredients 8
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.
Nutrition Facts : Calories 2686.8, Fat 113.7, SaturatedFat 55.9, Cholesterol 126.8, Sodium 886, Carbohydrate 427.9, Fiber 13, Sugar 365.6, Protein 23.1
WEIGHT WATCHERS CHOCOLATE MARSHMALLOW FUDGE
This chocolate treat is quick and easy to make. I don't like to sacrifice taste even when I'm watching my weight. This recipe is perfect for those times when I'm craving chocolate, but I don't want all of the extra calories. Update 9/1/08: Despite what one reviewer states, my posting of this recipe was in no way meant to "fool" you. I do cut mine in 36 pieces. It is perfect for those times when I am craving chocolate. If I can't control my cravings then I just better not make them. Weight Watchers, or any diet, is about portion control and nothing is going to be low-fat or good for you if you eat too much of it.
Provided by CookingONTheSide
Categories Candy
Time 15m
Yield 36 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 100.1, Fat 5.5, SaturatedFat 3.3, Cholesterol 0.7, Sodium 14.8, Carbohydrate 14.9, Fiber 1.6, Sugar 11.4, Protein 1.7
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.
CHOCOLATE MARSHMALLOW BROWN SUGAR FUDGE
Steps:
- Grease an 8-by-8-by-2-inch pan. Line with parchment paper, making sure it overlaps the sides so it is easy to take out the fudge once it has set.
- Add the butter, brown sugar, milk and marshmallows to a medium pan over low heat to melt gently. Once the sugar has dissolved, turn up the heat and bring to a boil. Boil for 5 to 6 minutes. Take the pan off the heat and add the chocolate. Let it sit for 1 minute, then stir the mixture together until the chocolate has melted. Pour into the prepared pan and let cool for 2 to 3 hours.
- When it is set, remove the fudge from the pan, cut into 25 squares and serve.
OLD-FASHIONED CHOCOLATE FUDGE
This fudge is easy to make and very delicious. Enjoy this with your loved ones. For best results be sure to use a candy thermometer.
Provided by BOOK_WORM
Categories Desserts Candy Recipes Fudge Recipes Chocolate
Yield 60
Number Of Ingredients 5
Steps:
- Grease an 8x8 inch square baking pan. Set aside.
- Combine sugar, cocoa and milk in a medium saucepan. Stir to blend, then bring to a boil, stirring constantly. Reduce heat and simmer. Do not stir again.
- Place candy thermometer in pan and cook until temperature reaches 238 degrees F(114 degrees C). If you are not using a thermometer, then cook until a drop of this mixture in a cup of cold water forms a soft ball. Feel the ball with your fingers to make sure it is the right consistency. It should flatten when pressed between your fingers.
- Remove from heat. Add butter or margarine and vanilla extract. Beat with a wooden spoon until the fudge loses its sheen. Do not under beat.
- Pour into prepared pan and let cool. Cut into about 60 squares.
Nutrition Facts : Calories 36.5 calories, Carbohydrate 7.3 g, Cholesterol 2.4 mg, Fat 0.9 g, Fiber 0.2 g, Protein 0.3 g, SaturatedFat 0.6 g, Sodium 7.3 mg, Sugar 6.9 g
WHITE CHOCOLATE MARSHMALLOW FUDGE
This is a favorite at Christmastime and also for our annual Sunday school bake sale.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 8-9 dozen.
Number Of Ingredients 6
Steps:
- In a heavy saucepan, bring sugar, milk and butter to a boil over low heat, stirring constantly. Cook until mixture reaches 234° (soft-ball stage) on a candy thermometer. , Remove from the heat; stir in marshmallow creme, chocolate chips and nuts until marshmallow and chocolate are melted. Spread in a greased 13-in. x 9-in. pan. Cool before cutting.
Nutrition Facts : Calories 60 calories, Fat 3g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 15mg sodium, Carbohydrate 9g carbohydrate (7g sugars, Fiber 0 fiber), Protein 0 protein.
CHOCOLATE FUDGE WITH MARSHMALLOWS AND NUTS
Chocolate fudge travels down a rocky road with the addition of mini marshmallows and toasted pecans-and the journey's so worth it!
Provided by My Food and Family
Categories Home
Time 30m
Yield 24 servings
Number Of Ingredients 7
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.
Nutrition Facts : Calories 160, Fat 7 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 40 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g
MARSHMALLOW FUDGE BARS
My grandmother gave me this recipe, which was always a favorite of mine as a child.
Provided by SONYA FAUVER
Categories Desserts Cookies Brownie Recipes Chocolate Brownie Recipes
Time 50m
Yield 24
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.
- In a large bowl, stir together the white sugar and cocoa. Mix in the melted butter until well blended. Beat in the eggs one at a time, then stir in 2 teaspoons vanilla. Combine the flour, baking powder and salt; stir into the chocolate mixture. Fold in walnuts. Spread evenly into the prepared pan.
- Bake for 30 minutes in the preheated oven, until the cake starts to pull away from the sides of the pan. Remove from the oven and cover with an even layer of miniature marshmallows. Return to the oven for about 2 to 3 minutes longer. Remove from the oven and allow to cool in the pan.
- In a small saucepan over medium heat, combine brown sugar, water and unsweetened chocolate. Bring to a boil and boil for 3 minutes. Stir in 1 tablespoon butter and 1 teaspoon vanilla until well blended. Mix in the confectioners' sugar until smooth. Spread over the marshmallow layer. Allow frosting to set before cutting into bars.
Nutrition Facts : Calories 302.4 calories, Carbohydrate 49.6 g, Cholesterol 52.6 mg, Fat 11.4 g, Fiber 0.9 g, Protein 3 g, SaturatedFat 6 g, Sodium 194.3 mg, Sugar 37.9 g
PERFECT CHOCOLATE FUDGE
This rich chocolate fudge is sure to delight someone you love. -Dorothy Anderson, Ottawa, Kansas
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 64 pieces.
Number Of Ingredients 6
Steps:
- Line an 8-in. square pan with foil and grease the foil with 1-1/2 teaspoons butter; set aside. In a heavy saucepan, combine sugar, cocoa and salt. Stir in the milk until smooth; bring to a rapid boil over medium heat, stirring constantly. Cook without stirring until a candy thermometer reads 234° (soft-ball stage). Remove from the heat; add vanilla and remaining butter (do not stir). , Cool to 110° (about 5 minutes). Beat with a spoon until fudge thickens and just begins to lose its gloss. Immediately spread into prepared pan. Cool. Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-in. squares.
Nutrition Facts : Calories 50 calories, Fat 1g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 14mg sodium, Carbohydrate 10g carbohydrate (10g sugars, Fiber 0 fiber), Protein 0 protein.
CHOCOLATE MARSHMALLOW SWIRL FUDGE
This is so pretty to look at, you really shouldn't eat it! Ha!! This recipe came from the label off a sweetened condensed milk can..
Provided by Aroostook
Categories Candy
Time 15m
Yield 81 serving(s)
Number Of Ingredients 7
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.
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 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.
CHOCOLATE WALNUT MARSHMALLOW FUDGE
Easy-peasy fudge, no candy thermometer necessary! It's so addictive that you may not even want to share! Studded with toasted walnuts and mini marshmallows, fudge does not get much better than this. Fudge will keep tightly wrapped on the counter for up to 1 week.
Provided by Jessie Sheehan
Time 2h30m
Yield 36
Number Of Ingredients 9
Steps:
- Grease an 8-inch square pan with cooking spray and line with parchment paper.
- Place chocolate in the top of a double boiler over simmering water. Stir constantly with a rubber spatula, scraping down the sides with a rubber spatula to avoid scorching, until chocolate melts, about 5 minutes.
- Stir in condensed milk, vanilla extract, and salt; the chocolate may seize up temporarily. Continue stirring over medium to medium-high heat until mixture is smooth, about 2 minutes. Stir for 1 more minute, then remove from the heat.
- Add marshmallows and walnuts. Stir with a wooden spoon until fully incorporated; the marshmallows will not melt. Transfer to the prepared pan. Cover with plastic wrap and flatten with your hands. Remove plastic wrap and sprinkle with sugar and sea salt.
- Place in the refrigerator until hard, about 2 hours. Remove from the refrigerator and cut into 36 pieces.
Nutrition Facts : Calories 150.7 calories, Carbohydrate 16.2 g, Cholesterol 3.3 mg, Fat 9 g, Fiber 1.3 g, Protein 2.3 g, SaturatedFat 1.5 g, Sodium 86.8 mg, Sugar 12.9 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 :
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.
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