Marshmallow White Chocolate Fudge Food

MARSHMALLOW WHITE CHOCOLATE FUDGE

Steps:

• Line a 20 x 20 cm square slice pan with baking paper and set aside.
• Add chocolate chips, butter, and vanilla to a microwave-safe bowl. Melt the chocolate chips in the microwave in 30-second increments until completely melted and smooth. Do not cook for more than 30 seconds at a time or they will burn.
• Mix in the condensed milk and marshmallow fluff.
• Pour mixture evenly into the pan. Add the M&M candy on top of the fudge and gently press down.
• Cover baking pan with foil and place in refrigerator until the chocolate fudge is firm.
• To serve, place fudge on a chopping board and cut into small individual squares.

WHITE CHOCOLATE MARSHMALLOW FUDGE

Steps:

• In a heavy saucepan, bring sugar, milk and butter to a boil over low heat, stirring constantly. Cook until mixture reaches 234° (soft-ball stage) on a candy thermometer. , Remove from the heat; stir in marshmallow creme, chocolate chips and nuts until marshmallow and chocolate are melted. Spread in a greased 13-in. x 9-in. pan. Cool before cutting.

WHITE CHOCOLATE FUDGE WITH MARSHMALLOW AND NUTS

Steps:

• Gather the ingredients.
• Butter an 8-inch square baking dish and line with plastic wrap.
• In a medium saucepan, combine the sugar, butter, salt, marshmallow, and evaporated milk.
• Place the saucepan over medium heat and cook, stirring, until the mixture comes to a full boil. Continue boiling over medium heat, stirring constantly, for 5 minutes.
• Remove the pan from heat and add the white chocolate chips; stir to blend.
• Place the pan over low heat and stir constantly until the chips are melted and the mixture is smooth.
• Remove the fudge from the heat and stir in the chopped pecans and flavorings.
• Pour into the prepared pan and let cool to room temperature.
• Cover with plastic wrap and refrigerate for about 1 hour.
• Loosen the sides and invert onto a platter or cutting board. Peel away the plastic wrap and cut fudge into small squares.
• Serve and enjoy!

HOLIDAY WHITE CHOCOLATE FUDGE

Steps:

• Line a 13x9-in. pan with foil; grease foil with 1-1/2 teaspoons butter., In a heavy saucepan, combine sugar, milk and remaining 3/4 cup butter; bring to a rapid boil over medium heat, stirring constantly. Boil 4 minutes, stirring constantly. Remove from heat; stir in baking chips and marshmallow creme until melted. Stir in vanilla. Immediately spread into prepared pan. Refrigerate until firm, 1-2 hours. , Using foil, lift fudge out of pan. Remove foil; cut fudge into 1-in. squares. Store between layers of waxed paper in an airtight container.

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.

WHITE CHOCOLATE SOUR CREAM FUDGE

Steps:

• In 2 quart saucepan, mix sugar, sour cream, salt and corn syrup. Bring to a boil and boil until soft ball stage.
• Remove from heat and add remaining ingredients, stirring until the marshmallows are melted and blended.
• Pour into 9" square pan and cool till set.

WHITE CHOCOLATE FUDGE

Steps:

• Grease an 8x8 inch baking dish. Set aside.
• In a medium bowl, beat cream cheese, sugar, and vanilla until smooth.
• In the top of a double boiler over lightly simmering water, heat white chocolate, stirring until melted and smooth.
• Fold melted white chocolate and pecans into cream cheese mixture. Spread into prepared baking dish. Chill for 1 hour, then cut into 1 inch squares.