Marshmallow Creme Fudge Food

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.

PEANUT BUTTER FUDGE WITH MARSHMALLOW CREME

Steps:

• Line a 9x13 inch pan with foil or parchment paper.
• In a medium saucepan, combine the sugar, evaporated milk and butter. Cook over medium heat stirring frequently until it comes to a boil. Boil for 10 minutes, remove from heat and stir in peanut butter and marshmallow creme. Pour into the prepared pan and chill until set. Cut into squares and serve.

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.

MARVELOUS MARSHMALLOW CREME FUDGE

Steps:

• Enjoy!

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.

CLASSIC MARSHMALLOW FLUFF FUDGE

Steps:

• Over medium low heat, melt butter. Add half and half. Mix well.
• Pour in sugar and mix until melted. Turn up heat to just above medium, maybe medium high depending on how hot your stove gets. You don't want too much heat. Bring sugar mixture to a boil. Stir constantly. DO NOT STOP STIRRING.
• When the mixture begins to boil, use a candy thermometer or a handheld instant read thermometer to monitor temperature. Stir constantly until the temperature reaches 234°F. Don't let it go over! This took me about 7-8 minutes of boiling and stirring to reach this point. Be patient!
• Immediately remove from heat. Keep stirring. Pour in chocolate chips little by little. Completely melt each batch. When most of the chocolate is melted, stir in vanilla.
• Pour in marshmallow cream and mix until fully incorporated. Add nuts. Mix in.
• In a small cake pan (9x9, 8x8, 7x9) lined with parchment paper, pour in fudge mixture. Smooth top. Place in refrigerator and cool for about 3-4 hours.
• Remove from pan. Cut and enjoy!

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.

MARSHMALLOW CRèME CHOCOLATE FUDGE

Steps:

• Add condensed milk, salt and chocolate to a double boiler over low heat. Keep mixing until melted. Pour chocolate mixture into a 6X9 inch baking dish lined with greased parchment paper.
• Add the marshmallow crème to the center of the fudge. Using a knife swirl it in with the fudge.
• Place in the refrigerator to set for at least 3 hours.

MAMA'S MARSHMALLOW CREAM FUDGE

Steps:

• 1. In a medium saucepan, combine marshmallow cream, sugar, evaporated milk, butter and salt.
• 2. Over medium heat, bring to a boil stirring constantly. Boil 5 minutes, stirring constantly.
• 3. Remove from heat. Add chocolate chips.
• 4. Stir until chips melt and mixture is smooth.
• 5. Stir in nuts and vanilla.
• 6. Pour into aluminum foil lined 8 x 8 inch baking pan. Chill until firm (about 22 hours).
• 7. ***You can substitute another type of nut if you like.

MICROWAVE FUDGE WITH MARSHMALLOW CREAM

Steps:

• In a large, microwave-safe bowl, microwave butter for 1 minute or until melted.
• Add sugar and evaporated milk and mix well.
• Microwave 8-10 minutes (or often longer) on medium-high power until soft ball stage is reached (235 degrees F).
• Add chocolate chips, marshmallow cream, vanilla, and nuts. Stir well.
• Pour into a 9"x9" or similar dish and smooth the top.
• Cover and chill in the refrigerator for at least 2 hours.