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.
MY MOTHER'S BEST FUDGE RECIPE
This fudge recipe is quite a treat! It's creamy and full of chocolate flavor. Since there is no specific type of chocolate mentioned, we went with milk chocolate chips. We also opted for pecans and loved the crunch in every bite. If you don't like nuts, leave them out. This fudge will be just as fantastic. You're not going to be...
Provided by Debi McMurray
Categories Chocolate
Time 1h15m
Number Of Ingredients 7
Steps:
- 1. Before beginning, take a large dish (at least 9 x 12 or larger) and butter it, getting it ready for the fudge to be poured into when the fudge is finished.
- 2. In a heavy pan, add the sugar, evaporated milk, and 2 sticks of butter. Start heating this over medium heat to medium-high heat.
- 3. Heat to a boil and let it boil on low heat until it comes to a soft-ball stage.
- 4. At this point, add the vanilla. Do not let it go any longer. Do not continue cooking. It is very important to take it off at this point so it doesn't overcook or get sugary.
- 5. Add the chocolate chips and marshmallows. Start stirring quickly into the hot mixture.
- 6. If you want nuts, add the nuts at this point.
- 7. Pour it into the greased pan. This will have to set for several hours before cutting because it is a very deep fudge and makes 5 pounds. PATIENCE is worth the wait.
FIVE POUNDS OF FUDGE
Oh so easy and yummy!! Of course who doesn't like chocolate? You can freeze this which is awesome because you might want a piece before you go to bed. (snicker) You can use small egg shaped molds for it at Easter time or heart shaped cookie cutters for Valentines Day. Or, you can pipe frosting hearts on top or use heart shaped candies. You can do the Easter thing and freeze them so you are ready to go. I love chocolate!
Provided by Carol Zahn @SummerWind1
Categories Candies
Number Of Ingredients 6
Steps:
- Place chocolate, butter and marshmallow cream in large bowl. In heavy 4 quart saucepan bring to a boil milk and sugar, stirring constantly. When mixture reaches full rolling boil start timing and cook exactly 9 minutes, stirring constantly. Pour over chocolate mixture and beat until well blended. (I use a mixer for all of this) Beat in vanilla and stir in nuts. Pour into buttered 15x10x1 jelly roll pan and spread evenly. Refrigerate 12 to 24 hours.
FIVE POUNDS CHOCOLATE FUDGE
I got this recipe out of Southern Living several years ago.The magazine credits Mrs. R.D. Walker of Garland, TX for the recipe. It is the only fudge I make, because it does make a large amount, and I find it easy to make. I am posting this for safekeeping, since I have lost it more than once. It does matter that you use good chocolate chips. Once I made it with a not-quite-so-good chips and it was pretty nasty.Cooking time is a guess, it doesn't really take too long, but I have never timed it.
Provided by JohnsCutie
Categories Candy
Time 20m
Yield 5 pounds, 150 serving(s)
Number Of Ingredients 8
Steps:
- Combine first 3 ingredients in a large bowl; set it aside.
- Combine the sugar and evaporated milk in a buttered(very important)Dutch oven. (If you don't butter the sides, your sugar could crystallize and ruin the fudge.).
- Cook over medium heat, stirring constantly, until mixture reaches soft ball stage, or candy thermometer registers 234 degrees.
- Pour over chocolate chip mixture.
- Beat at high speed with an electric mixer or wooden spoon until mixture thickens and begins to lose its gloss. (I just use a spoon, you don't have to beat this very long.).
- Stir in vanilla and chopped pecans.
- Spread fudge evenly into a buttered 15 x 10 jellyroll pan. (I usually put in waxed paper and butter the waxed paper. It comes out very easily that way if you want to cut it out of the pan, not in it.).
- Chill until firm. Store in an airtight container at room temperature.
- I cut it into 1" squares, so it makes 150 servings.
Nutrition Facts : Calories 72.8, Fat 3.4, SaturatedFat 1.7, Cholesterol 4, Sodium 12.3, Carbohydrate 10.4, Fiber 0.4, Sugar 9.1, Protein 0.5
FIVE POUND MARSHMALLOW FUDGE
Best fudge recipe I've ever made.
Provided by wanda sluss @wandasluss
Categories Other Snacks
Number Of Ingredients 5
Steps:
- 1. In heavy saucepan boil milk, sugar, and margarine. 2. Boil for 7 minutes on medium heat. 3. Remove from heat. 4. Add chocolate chips and marshmallow cream. 5. May add nuts if desired.
- 6. Beat (by hand) until chips and marshmallow cream are completely dissolved. 7. Pour into greased 9x12 casserole dish.
- Note: I use semi-sweet chocolate chips because this candy is very rich. Store in cool place but do not refrigerate as will tend to become sugary.
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