Chocolate Marshmallow Swirl Fudge Food

CHOCOLATE SWIRL FUDGE RECIPE

Steps:

• Line an 8" pan with parchment paper and coat evenly with cooking spray, then set aside.
• In a medium saucepan over medium heat, combine marshmallows, sugar, heavy cream, butter, and salt. Cook, stirring often, until butter and marshmallows are almost melted, 5 to 6 minutes. Bring mixture to a boil and cook, stirring occasionally, for 5 minutes. Remove from heat.
• Add chocolate chips and vanilla and stir until the chocolate has melted, then pour hot fudge into prepared pan. Immediately drizzle white chocolate all over and swirl the mixtures together with a toothpick.
• Let fudge cool to room temperature, then refrigerate in pan until set, about 3 hours.
• Slice into squares and serve.

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.

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.

SWEET DREAMS CHOCOLATE FUDGE CANDY

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.

CREAMY CHOCOLATE MARBLE FUDGE

Steps:

• Butter rectangular pan, 13x9x2 inches, or line with aluminum foil, leaving 1 inch of foil overhanging at 2 opposite sides of pan. Heat sugar, milk, butter and cream cheese to boiling in 6-quart Dutch oven over medium-high heat and cook 6 to 8 minutes, stirring constantly. Reduce heat to medium. Cook about 10 minutes, stirring occasionally, to 225° on candy thermometer; remove from heat.
• Quickly stir in marshmallow creme and vanilla. Pour 4 cups hot marshmallow mixture over white baking chips in large bowl; stir to mix. Stir milk chocolate chips, semisweet chocolate chips, cocoa and nuts into remaining marshmallow mixture.
• Pour one-third of the white mixture into pan, spreading evenly. Quickly pour one-third of the chocolate mixture over top, spreading evenly. Repeat twice. Swirl knife greased with butter through mixtures for marbled design. Cool until set.
• Refrigerate uncovered about 3 hours or until set. Cut into 12 rows by 8 rows with knife greased with butter. Store covered in refrigerator.

CHOCOLATE PEANUT BUTTER SWIRL FUDGE

Steps:

• In heavy saucepan, over low heat, melt peanut butter chips with 1 cup EAGLE BRAND®, butter and salt.
• In small saucepan, over low heat, melt chocolate chips with remaining EAGLE BRAND®. Remove from heat; add vanilla extract. Stir until smooth.
• Spread peanut butter mixture evenly into waxed paper lined 8- or 9-inch square pan. Spoon chocolate mixture over peanut mixture. With table knife or metal spatula, swirl through top of fudge. Chill 3 hours or until firm. Turn fudge onto cutting board; peel off paper and cut into squares. Store leftovers covered in refrigerator.

CHERRY SWIRL FUDGE

Steps:

• Line an 8-in. square pan with foil; butter the foil. In a microwave-safe bowl, melt chips; stir until smooth. Beat in frosting and extract until smooth. Pour into prepared pan., Randomly place drops of food coloring over fudge; cut through fudge with a knife to swirl. Cover and refrigerate for 4 hours or until firm before cutting into squares.

3-INGREDIENT CHRISTMAS SWIRL FUDGE

Steps:

• Line 8-inch square pan with foil, leaving foil overhanging at 2 opposite sides of pan; spray foil with cooking spray.
• In large microwavable bowl, microwave white chips uncovered on High 1 minute. Spoon frosting over chips. Microwave on High 30 seconds; stir. If necessary, continue to microwave in 15-second increments until mixture can be stirred smooth.
• Place 3/4 cup fudge mixture into each of 2 small bowls, leaving remaining untinted fudge mixture in bowl. Tint 1 bowl green and 1 bowl red by stirring in each food color to desired color.
• Drop heaping tablespoons of green, red and white fudge mixture in bottom of pan to create random pattern. Pull table knife through layers for marbled design. Refrigerate uncovered until set, about 1 hour.
• Remove from pan by lifting foil; peel foil away. Cut into 8 rows by 8 rows. Store covered in refrigerator.

MARSHMALLOW FUDGE BARS

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.