Easy Chocolate Marshmallow Fudge Food

EASY CHOCOLATE MARSHMALLOW FUDGE

Steps:

• Use a paper towel to grease an 8x8x2-inch pan with butter -- all over the sides and bottom. Set aside.
• Combine the sweetened condensed milk and chocolate chips in a saucepan. Heat the mixture over low heat, stirring constantly, until the chocolate is completely melted. Once the mixture is smooth, remove the pan from the heat.
• Stir in the vanilla extract until completely combined. Add the marshmallows and stir just enough to envelope them in the fudge mixture -- but don't overstir, the marshmallows will melt in if you stir too long.
• Pour the fudge into the prepared pan and smooth the top slightly. Refrigerate to set, 1 1/2 hours or longer. Once set, cut into 1-inch squares and devour.

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.

EASY CHOCOLATE FUDGE RECIPE

Steps:

• Line 8-inch square pan with foil, with ends of foil extending over sides of pan. Set aside.
• Microwave chocolate and milk in microwaveable bowl on HIGH 2 to 3 min. or until chocolate is almost melted, stirring after 2 min.
• Stir until chocolate is completely melted. Blend in vanilla and add-ins.
• Spread into prepared pan.
• Refrigerate 2 hours or until firm. Use foil handles to lift fudge from pan before cutting into squares to serve.

THE ORIGINAL FANTASY FUDGE

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.

EASY NO-FAIL CHOCOLATE FUDGE (NO THERMOMETER)

Steps:

• Line a 8-inch square pan with foil.
• In a heavy-duty sauce pan, combine sugar, evaporated milk, butter and salt; bring to a full rolling boil over medium heat, stirring constantly.
• Boil stirring constantly for 4-5 minutes (this must be timed nothing less than 4 minutes!).
• Remove from heat; stir in the marshmallows, chocolate chips and vanilla, stirring vigorously until marshmallows are completely dissolves.
• Stir in nuts.
• Pour mixture into prepared foil-lined pan.
• Refrigerate for 2 hours or until firm.
• Lift from pan (with foil) remove foil; cut in squares.

SIMPLE CHOCOLATE FUDGE

Steps:

• Butter an 8-inch square baking pan; line with 2 crisscrossed pieces of parchment paper, leaving an overhang. Butter paper.
• In a large saucepan, combine butter, marshmallows, sugar, cream, and salt; cook over medium, stirring occasionally, until marshmallows are melted, 8 to 10 minutes. Off heat, stir in vanilla, chocolate chips, and 1/2 cup walnuts until chocolate is melted.
• Pour fudge into prepared pan, and smooth top; sprinkle with remaining walnuts. Let cool 30 minutes. Refrigerate until set, about 1 hour.
• Using overhang, lift fudge onto a cutting board; cut into squares (6 rows by 6 rows).

EASY MARSHMALLOW FUDGE

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.

EASY CHOCOLATE FUDGE

Steps:

• Line one 8 or 9 inch square pan with wax paper.
• In a heavy saucepan, over low heat, melt the chocolate chips with the condensed milk. Remove from heat and stir in the chopped nuts and vanilla extract. Spread mixture evenly into the prepared pan and chill for 2 hours or until firm. Once firm, turn fudge onto cutting board, peel off waxed paper and cut into small squares.