Chocolate Marshmallow Pecan Fudge Recipes

MARSHMALLOW PECAN FUDGE

Steps:

• Line a 9-in. square pan with foil and grease the foil with 1 teaspoon butter. Sprinkle marshmallows and pecans into pan., In a large heavy saucepan, combine the milk chocolate, German chocolate and remaining butter. Cook over low heat until smooth, stirring frequently. Pour over marshmallows and pecans. Refrigerate for 1 hour or until firm., Using foil, lift candy out of pan. Discard foil; cut candy into 1-in. squares. Store in an airtight container in the refrigerator.

CHOCOLATE CHIP AND PECAN COOKIES WITH MARSHMALLOW CREME

Steps:

• For the cookie dough: Whisk together the flour, salt, baking soda and baking powder in a medium bowl.
• Beat the brown sugar and butter in a large bowl with an electric mixer on medium speed until light and fluffy, about 5 minutes. Beat in the egg until completely combined, then beat in the vanilla. Add the flour mixture and mix on low until just combined. Stir in the chocolate chips with a wooden spoon.
• For the filling: Stir in the pecans until just combined.
• Press plastic wrap directly onto the surface of the dough and refrigerate at least 1 hour and up to overnight.
• Position oven racks in the upper and lower thirds of the oven and preheat to 375 degrees F. Line 3 baking sheets with parchment.
• Drop heaping teaspoons of dough onto 2 of the prepared baking sheets, 12 per sheet. Refrigerate the remaining dough. Use your hands to roll the dough into balls, then space them out evenly on the baking sheets. Bake, rotating the baking sheets top to bottom and front to back halfway through cooking, until the cookies are golden around the edges but still soft in the middle, about 10 minutes. Cool the cookies 5 minutes on the baking sheets, then transfer to a cooling rack to cool completely. Repeat with the remaining cookie dough and baking sheet.
• For the add-ins: Once all the cookies are cooled, spread 1 heaping teaspoon of marshmallow creme on top of one cookie, then sprinkle it with your favorite holiday sprinkles. Continue with the remaining cookies, creme and sprinkles, working one cookie at a time (the sprinkles adhere best if added immediately after spreading the creme).

CHOCOLATE PECAN FUDGE

Steps:

• Line an 8-in. square pan with foil and butter the foil; set aside. Place pecans in a microwave-safe pie plate. Microwave, uncovered, on high for 3 minutes, stirring after each minute; set aside. , In a 2-qt. microwave-safe bowl, combine chocolate chips and milk. Microwave, uncovered, on high for 1 minute. Stir until smooth. Stir in vanilla and 3/4 cup pecans. Immediately spread into the prepared pan. Sprinkle with remaining pecans, pressing to adhere., Cover and refrigerate until firm, about 2 hours. Remove from pan; cut into 1-in. squares. Cover and store at room temperature.

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.

OLD-FASHIONED CHOCOLATE FUDGE

Steps:

• Grease an 8x8 inch square baking pan. Set aside.
• Combine sugar, cocoa and milk in a medium saucepan. Stir to blend, then bring to a boil, stirring constantly. Reduce heat and simmer. Do not stir again.
• Place candy thermometer in pan and cook until temperature reaches 238 degrees F(114 degrees C). If you are not using a thermometer, then cook until a drop of this mixture in a cup of cold water forms a soft ball. Feel the ball with your fingers to make sure it is the right consistency. It should flatten when pressed between your fingers.
• Remove from heat. Add butter or margarine and vanilla extract. Beat with a wooden spoon until the fudge loses its sheen. Do not under beat.
• Pour into prepared pan and let cool. Cut into about 60 squares.

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.