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
FUDGE AND MARSHMALLOW-TOPPED COCOA COOKIES (COOKIE MIX)
Bite into something fudgy, marshmallowy and melt-in-your-mouth wonderful. Making cookies is a snap using cookie mix.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h15m
Yield 36
Number Of Ingredients 10
Steps:
- Make cookie dough as directed on package, adding cocoa.
- Drop dough with by tablespoonfuls about 2 inches apart on ungreased cookie sheet. Flatten each cookie to 1/4-inch with a greased bottomed glass, dipped in 2 tablespoons sugar.
- Bake at 375°F 7 to 9 minutes. Immediately top each cookie with 1 marshmallow. Return to oven; bake 2 minutes longer until marshmallow is soft. Lightly press each marshmallow to flatten. Cool; place cookies on cooling racks. Cool completely.
- Heat in saucepan,1 cup sugar sugar, 1/4 cup butter and milk over medium-high heat, stirring occasionally, until mixture boils. Boil 1 minute. Remove from heat; cool 5 minutes. Stir in chocolate chips until melted. Sstir in water until frosting is smooth and spreadable. (Frosting sets up quickly, so thin as necessary with additional water).
- Swirl 1 tablespoon frosting on top of each cookie. Top with candy sprinkles. Let stand until frosting is set.
Nutrition Facts : Calories 170, Carbohydrate 26 g, Cholesterol 15 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 3 1/2 g, ServingSize 1 Cookie, Sodium 75 mg, Sugar 19 g, TransFat 1/2 g
COOKIE BUTTER FUDGE
As a big fan of cookie butter, this seemed like a (not-quite) solution to my habit of eating spoonfuls from the jar. Now in a solid form, it's even more addicting!
Provided by TheJehosephat
Categories Desserts Candy Recipes Fudge Recipes
Time 50m
Yield 28
Number Of Ingredients 6
Steps:
- Grease an 8-inch square baking dish.
- Mix white sugar, evaporated milk, brown sugar, and butter in a saucepan; bring to a boil. Reduce heat to a simmer and cook, stirring continually, until mixture is smooth and sugar is dissolved, about 8 minutes. Remove saucepan from heat and stir marshmallow creme into sugar mixture until smooth.
- Stir cookie butter into sugar-marshmallow mixture until evenly combined; pour into the prepared baking dish. Let fudge stand until cooled and solid, at least 30 minutes.
Nutrition Facts : Calories 153.8 calories, Carbohydrate 25.9 g, Cholesterol 6.3 mg, Fat 5.4 g, Protein 0.5 g, SaturatedFat 2.2 g, Sodium 22.8 mg, Sugar 20.4 g
MARSHMALLOW FUDGE COOKIES
This takes some time to prepare, but is well worth it. It also has elements of a candy-making recipe in it, so I am guessing that if you are an experienced candy-maker, then you are going to be able to finish it faster than I - this is the only kind of candy making recipe that requires knowledge about "soft boil stage" that I have used so far. So it took me about an hour to finally perfect it the first few times, so that is what I'm using for the prep time!! Cooking time is the mimimum time needed for the cookies to chill. I usually leave them in overnight, though.
Provided by Starrynews
Categories Dessert
Time 3h
Yield 3-4 dozen, 48 serving(s)
Number Of Ingredients 10
Steps:
- Combine diced marshmallows, graham cracker crumbs, and nuts in a medium bowl and mix well.
- Combine sugar, whole milk, unsweetened chocolate, and salt in a medium pot on the stove and boil to soft ball stage, watching for sticking and stirring frequently. (This is the tricky part -- you can't leave it- it can either stick or boil over).
- Gradually increase heat, stirring constantly. You are looking for a thick consistency and have to keep moving the heat up and down while stirring to try to reach soft ball stage. (If you don't make candy --- I don't, so I had to research this a bit --- and don't know what that means, here is how to do the soft ball test: have a bowl of cold water ready next to your stove. Drop a small amount of the mixture into the cold water to see if a ball forms. Once one does, you can remove the mixture from heat).
- Cool second mixture and add 1 t vanilla and 2 T butter. Mix well.
- Pour the sugar mixture into the bowl containing the marshmallow mixture, and mix well.
- Pack into a greased 9x13" pan and cool in fridge. Chill until firm.
- Cut into squares and toss in powdered sugar.
Nutrition Facts : Calories 92, Fat 3.4, SaturatedFat 1.2, Cholesterol 1.8, Sodium 56.5, Carbohydrate 15.5, Fiber 0.7, Sugar 12.2, Protein 1.2
CHOCOLATE COVERED MARSHMALLOW COOKIES
Provided by Food Network
Categories dessert
Time 25m
Yield about 2 dozen cookies
Number Of Ingredients 19
Steps:
- Blend the dry ingredients in a mixer fitted with a paddle attachment. Add the butter and mix on low speed until sandy. Add the eggs and mix to combine. Form the dough into a disk, wrap and refrigerate at least 1 hour and up to 3 days. When ready to bake, grease a cookie sheet or line it with parchment paper or a nonstick baking mat. Heat the oven to 375 degrees F.
- On a lightly floured surface, roll out the dough to 1/8-inch thickness. Use a cookie cutter to cut out small rounds of dough, 1 to 1 1/2 inches. Transfer to the prepared pan and bake until light golden brown, about 10 minutes. Let cool to room temperature.
- Pipe a "kiss" of marshmallow onto each cookie. Let set at room temperature for 2 hours.
- Line a cookie sheet with parchment or a nonstick baking mat. One at a time, gently drop the marshmallow-topped cookies into the hot chocolate. Lift out with a fork and let excess chocolate drip back into the bowl. Place on the prepared pan and let set at room temperature until the coating is firm, about 1 to 2 hours.
- Homemade Marshmallows: Combine the water, corn syrup, and sugar in a saucepan, bring to a boil until "soft-ball" stage, or 235 degrees on a candy thermometer. Meanwhile, sprinkle the gelatin over the cold water and let dissolve. Remove the syrup from the heat, add the gelatin, and mix. Whip the whites until soft peaks form and pour the syrup into the whites. Add the vanilla and continue whipping until stiff. Transfer to a pastry bag.
- Chocolate Glaze: Melt the 2 ingredients together in the top of a double boiler or a bowl set over barely simmering water.
NEW YORK SUPER FUDGE CHUNK COOKIES
Here's a kitchen sink recipe inspired by a beloved Ben & Jerry's ice cream. The fudgy chocolate cookies are studded with white and dark chocolate chunks, pecans, walnuts and chocolate-covered almonds. Each one is topped with a homemade meringue marshmallow and toasted until gooey and golden brown.
Provided by Jet Tila
Categories dessert
Time 3h
Yield Makes 7 cookies
Number Of Ingredients 22
Steps:
- For the fudgy chocolate cookies: Sift the flour with the cocoa powder and baking soda in a large bowl and set aside.
- Cream the butter, brown and granulated sugars and salt in a stand mixer fitted with the paddle attachment on medium-high speed until fluffy, 2 to 3 minutes. Add the vanilla bean paste and egg and mix to combine. Reduce the speed to low. Add the flour mixture and mix until just combined. Add the dark and white chocolate chunks and chopped pecans and walnuts and mix until just combined. Cover the dough with plastic wrap, pressing it directly on the surface, then cover the bowl with another piece of plastic wrap and chill in the refrigerator for at least 2 hours or overnight.
- Preheat the oven to 350 degrees F (or 320 degrees F if using a convection oven). Line a sheet pan with parchment. Grease seven 3 1/2-inch-diameter tart rings with nonstick cooking spray and place on the prepared sheet pan.
- Portion the dough into 7 balls, each about 1/4 cup (75 grams), and place one in the center of each tart ring. Press down to flatten the dough slightly, then arrange 1 each of the chocolate-covered almonds and whole walnuts and pecans on the top. Bake until the internal temperature is 195 degrees F on an instant-read thermometer, 14 to 16 minutes. The cookies should have puffed slightly and the tops should be matte when done. Cool 5 minutes on the sheet pan, then transfer to a wire rack and unmold from the rings once the cookies are cool enough to handle.
- For the marshmallow topping: Bloom the gelatin in a medium bowl of ice water for 5 minutes until softened, then drain well.
- Heat the granulated sugar, water and corn syrup in a small saucepan fitted with a candy thermometer over medium-high heat. Stir until the sugar dissolves and then stop stirring and continue to cook, washing down the sides of the pan with a pastry brush, until the temperature reaches 230 degrees F, 5 to 6 minutes.
- Once the temperature of the sugar syrup reaches 230 degrees F, begin whipping the egg whites and cream of tartar in a stand mixer fitted with the whisk attachment on medium speed until medium peaks, about 1 minute (see Cook's Note).
- Continue to cook the sugar syrup, washing down the sides of the pan, until it reaches a final temperature of 255 degrees F. When it is almost ready, microwave the gelatin for 10 seconds on high in a heatproof bowl to melt it.
- With the mixer on low speed, slowly drizzle the 255-degrees F sugar syrup into the egg whites. Pour in the gelatin and whip on medium-high speed until thickened and cooled (the sides of the bowl should only be warm to the touch), about 8 minutes. Add the vanilla bean paste and whisk to combine. You want to be able to pipe the meringue marshmallow through a piping bag, so it should hold a stiff peak when the whisk attachment is turned upside down.
- Add the marshmallow to a large pastry bag fitted with a 1-inch or larger round pastry tip. Pipe a large mound of marshmallow on the top of each cookie, then brulee lightly with a kitchen blow torch.
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.
MERRY MALLOW FUDGIES
These are just a little bit different from the recipe already posted here so I wanted to post it to compare the two. Prep time includes chill time.
Provided by bricookie55
Categories Drop Cookies
Time 1h20m
Yield 50-60 cookies, 50-60 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F.
- In large bowl, whisk together flour, cocoa powder, baking soda, and salt; set aside. In large mixer bowl, beat butter, the 1 cup granulated sugar, and brown sugar at medium speed until light and fluffy.
- Beat in eggs one at a time; add vanilla.
- Add flour mixture; beat at low speed until combined. Cover and chill at least 1 hour.
- Shape one level tablespoon of dough around each marshmallow; seal edges. Roll in granulated sugar.
- Place 2 inches apart on parchment-lined baking sheets. Bake until cookies crack, about 6 to 8 minutes.
- Cool on baking sheet for 2 minutes; transfer to wire rack to cool completely.
- Store in airtight container.
Nutrition Facts : Calories 92.1, Fat 4.1, SaturatedFat 2.5, Cholesterol 18.2, Sodium 102.6, Carbohydrate 13.2, Fiber 0.6, Sugar 6.7, Protein 1.3
NEVER-NEVER EVER-EVER FAIL FUDGE
This recipe has been a constant for over 30 years. It is quick easy and always turns out. Enjoy!
Provided by Jackie Boehm
Categories Desserts Candy Recipes Nut Candy Recipes
Time 1h
Yield 64
Number Of Ingredients 7
Steps:
- In a medium saucepan over medium heat, combine evaporated milk, sugar and salt. Bring to a boil, then remove from heat and stir in marshmallows, chocolate chips, vanilla and nuts until marshmallows are melted. Pour into an 8x8 inch dish. Let cool completely before cutting into squares.
Nutrition Facts : Calories 48.1 calories, Carbohydrate 8.7 g, Cholesterol 0.8 mg, Fat 1.6 g, Fiber 0.2 g, Protein 0.5 g, SaturatedFat 0.6 g, Sodium 22.7 mg, Sugar 8 g
EASY FUDGEMALLOW CANDY
This recipe is quick to make and disappears very fast. I ususally make several batches at holiday time, and my kids love it at birthday parties. It is from a recipe from a cousin, which I adapted it to my liking.
Provided by kaitymiss
Categories Candy
Time 8m
Yield 12 squares
Number Of Ingredients 3
Steps:
- Microwave chocolate chips and peanut butter for 2-3 minutes until melted.
- Fold in marshmallows.
- Pour into foil lined 8-inch square pan.
- Chill and cut into 12 squares.
FUDGE FROSTING
Great fudge frosting for Chocolate Frosted Marshmallow Cookies.
Provided by Martha
Categories Desserts Frostings and Icings Chocolate
Yield 16
Number Of Ingredients 5
Steps:
- Melt chocolate and butter in small heavy saucepan over low heat; stir to blend.
- Beat in powdered sugar. Beat in egg white and vanilla, adding a little water, if necessary, to make smooth, slightly soft frosting. Spoon over Chocolate Frosted Marshmallow Cookies cookies to cover marshmallows.
Nutrition Facts : Calories 84.1 calories, Carbohydrate 12 g, Cholesterol 7.6 mg, Fat 4.3 g, Fiber 0.4 g, Protein 0.6 g, SaturatedFat 2.7 g, Sodium 24.7 mg, Sugar 11.1 g
More about "fudge mallow topped cookies food"
CHOCOLATE FUDGE MARSHMALLOW COOKIES | THE NOVICE …
From thenovicechefblog.com
4.5/5 (91)Total Time 30 minsCategory CookiesCalories 83 per serving
- In a medium bowl, combine powdered sugar, cocoa powder and salt. Then add egg whites and vanilla extract, stirring until smooth. Fold in mini marshmallows and mini chocolate chips.
- Drop dough by the heaping tablespoonfuls onto prepared baking sheets, leaving space for spreading. Bake until cookies are puffed and crackled, about 11-12 minutes.
- Remove from oven and cool on baking sheets for 10 minutes then transfer to a wire rack to finish cooling. Store in an airtight container at room temperature.
CHOCOLATE COVERED MARSHMALLOW COOKIES - CHOCOLATE …
From chocolatewithgrace.com
Reviews 5Total Time 2 hrs 40 minsCategory RecipesCalories 144 per serving
- Whisk together the flour, cocoa powder, baking soda, salt and cornstarch. Stir into the wet ingredients.
- Chill the dough for at least 2 hours. Preheat the oven to 350 F. Roll the dough into 1 inch balls and bake for 9-11 minutes or until set. Do not over bake the cookies. They should like slightly doughy when they are taken out of the oven. Gently press 1/2 of a marshmallow on top of each cookie while they are still warm.
- Let cool on the cookie sheet for a few minutes and then remove to a wire rack to cool completely.
PERFECT NEVER FAIL FUDGE RECIPE - AN OLD FASHIONED …
From anaffairfromtheheart.com
CHOCOLATE MARSHMALLOW COOKIES WITH FUDGE FROSTING
From giftofhospitality.com
S’MORES FUDGE BARS WITH HOMEMADE MARSHMALLOW …
From yummiestfood.com
EASY MARSHMALLOW FUDGE RECIPE - THE FOOD CHARLATAN
From thefoodcharlatan.com
MARSHMALLOW DESSERTS - ALLRECIPES
EASY MARSHMALLOW FUDGE RECIPE - SIMPLY RECIPES
From simplyrecipes.com
FUDGE AND MARSHMALLOW-TOPPED COCOA COOKIES
From lifemadedelicious.ca
CHOCOLATE MARSHMALLOW FUDGE RECIPE - BBC FOOD
From bbc.co.uk
HOT CHOCOLATE FUDGE COOKIES WITH MARSHMALLOWS - FORK IN THE …
From forkinthekitchen.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love