White Chocolate Marshmallow 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.

HOLIDAY WHITE CHOCOLATE MARSHMALLOW FUDGE

Steps:

• Line a 10x7x2 or an 8x8 dish or pan with wax paper or parchment paper.
• In a deep bowl, add white chocolate and heat in the microwave until it melts. Make sure to mix with a spatula every 30 seconds to prevent the chocolate from burning.
• Add condensed milk and mix until smooth. The condensed milk should be warm, for easier mixing and smoothness of the fudge. Just microwave it for 15-20 seconds, not boiling hot. A
• Add in marshmallows, quickly stir.
• Add in 1/4 cup m&m's and toss around quickly and not a lot. M&M's will melt, so you don't want to overmix to keep the fudge mostly white looking.
• Pour this mixture in parchment lined dish or pan.
• Toss some sprinkles and m&m's on top of the fudge.
• Chill in the fridge for at 3 hours or overnight until the fudge is firm for slicing.

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 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!

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 PEPPERMINT FUDGE

Steps:

• Line a 9-by-13-inch pan with foil. Bring the marshmallows, sugar, cream, butter and salt to a simmer in a medium saucepan over medium heat, stirring constantly. Continue to stir until the marshmallows melt and all the sugar dissolves. Remove the saucepan from the heat, add the white chocolate chips and vanilla, and stir until the chips are completely melted.
• Pour the mixture into the prepared pan, and scatter the crushed candies over the top. Let cool to room temperature, then wrap and refrigerate until chilled and firm, about 2 hours. Cut into 1-inch squares.

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.

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.

OLD FASHIONED CHOCOLATE MARSHMALLOW FUDGE

Steps:

• Combine sugars, evaporated milk and butter in a saucepan.
• Cook over moderate heat, stirring frequently, until mixture comes to a boil.
• Boil 15 minutes over moderate heat, stirring occasionally.
• Remove from heat and add marshmallow creme and vanilla.
• Stir until the mixture is smooth.
• Add chocolate chips and chopped nuts and stir until chocolate is melted.
• Spread evenly in a buttered 9-inch square cake pan.
• Chill until firm.
• Cut into squares or rectangles, as desired.

CALIFORNIA WHITE CHOCOLATE FUDGE

Steps:

• Bring sugar, sour cream and butter to full rolling boil in large heavy saucepan on medium heat, stirring constantly. Boil 7 min. or until candy thermometer registers 234°F, stirring constantly.
• Remove from heat; stir in chocolate until melted. Add remaining ingredients; stir until well blended.
• Pour into greased 8- or 9-inch square pan. Cool completely. Cut into 64 squares to serve.

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.