Cins Marshmallow Swirl Fudge Food

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.

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.

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.

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.

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 PEANUT BUTTER MARSHMALLOW SWIRL BROWNIES

Steps:

• Preheat oven to 350°F.
• Spray a 9x13-inch baking pan with cooking spray and set aside.
• Combine 1/4 cup of the sweetened condensed milk, the margarine, milk, cake mix, and egg white in a large mixing bowl until well combined.
• Press 2/3 of the batter into the baking pan, flouring hands if necessary to prevent sticking.
• Bake for 10 minutes.
• Combine remaining sweetened condensed milk with marshmallow creme and peanut butter morsels then spread mixture evenly over the baked layer.
• Carefully drop remaining batter by spoonfuls over all.
• Bake an additional 30 minutes.
• Cool completely before cutting into 24 pieces.

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.

JAN'S MARSHMALLOW CREME FUDGE

Steps:

• Mix sugar, Milnot and margarine together and cook until mixture comes to a boil, stirring frequently.
• Boil for 5 minutes, stirring constantly.
• Remove from heat and stir in chocolate chips and marshmallow creme.
• Stir ingredients until mixture is creamy and smooth (an electric mixer may be used).
• Add nuts if desired.
• Pour into a buttered 9x9 pan.
• Allow to cool and cut as desired.
• Note: For a delightful change, use butterscotch chips instead of chocolate chips.

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.

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.