Chocolate Marshmallow Swirl Fudge Recipes

CREAMY CHOCOLATE MARBLE FUDGE

Steps:

• Butter rectangular pan, 13x9x2 inches, or line with aluminum foil, leaving 1 inch of foil overhanging at 2 opposite sides of pan. Heat sugar, milk, butter and cream cheese to boiling in 6-quart Dutch oven over medium-high heat and cook 6 to 8 minutes, stirring constantly. Reduce heat to medium. Cook about 10 minutes, stirring occasionally, to 225° on candy thermometer; remove from heat.
• Quickly stir in marshmallow creme and vanilla. Pour 4 cups hot marshmallow mixture over white baking chips in large bowl; stir to mix. Stir milk chocolate chips, semisweet chocolate chips, cocoa and nuts into remaining marshmallow mixture.
• Pour one-third of the white mixture into pan, spreading evenly. Quickly pour one-third of the chocolate mixture over top, spreading evenly. Repeat twice. Swirl knife greased with butter through mixtures for marbled design. Cool until set.
• Refrigerate uncovered about 3 hours or until set. Cut into 12 rows by 8 rows with knife greased with butter. Store covered in refrigerator.

CHOCOLATE PEANUT BUTTER SWIRL FUDGE

Steps:

• In heavy saucepan, over low heat, melt peanut butter chips with 1 cup EAGLE BRAND®, butter and salt.
• In small saucepan, over low heat, melt chocolate chips with remaining EAGLE BRAND®. Remove from heat; add vanilla extract. Stir until smooth.
• Spread peanut butter mixture evenly into waxed paper lined 8- or 9-inch square pan. Spoon chocolate mixture over peanut mixture. With table knife or metal spatula, swirl through top of fudge. Chill 3 hours or until firm. Turn fudge onto cutting board; peel off paper and cut into squares. Store leftovers covered in refrigerator.

3-INGREDIENT CHRISTMAS SWIRL FUDGE

Steps:

• Line 8-inch square pan with foil, leaving foil overhanging at 2 opposite sides of pan; spray foil with cooking spray.
• In large microwavable bowl, microwave white chips uncovered on High 1 minute. Spoon frosting over chips. Microwave on High 30 seconds; stir. If necessary, continue to microwave in 15-second increments until mixture can be stirred smooth.
• Place 3/4 cup fudge mixture into each of 2 small bowls, leaving remaining untinted fudge mixture in bowl. Tint 1 bowl green and 1 bowl red by stirring in each food color to desired color.
• Drop heaping tablespoons of green, red and white fudge mixture in bottom of pan to create random pattern. Pull table knife through layers for marbled design. Refrigerate uncovered until set, about 1 hour.
• Remove from pan by lifting foil; peel foil away. Cut into 8 rows by 8 rows. Store covered in refrigerator.

MARBLED ORANGE FUDGE

Steps:

• Grease a 13x9-in. pan with 1-1/2 teaspoons butter; set aside., In a large heavy saucepan, combine the sugar, cream and remaining butter. Cook and stir over low heat until sugar is dissolved. Bring to a boil; cook and stir for 4 minutes. Remove from the heat; stir in chips and marshmallow creme until smooth., Remove 1 cup and set aside. Add orange extract and food coloring to the remaining mixture; stir until blended. Pour into prepared pan. Drop reserved marshmallow mixture by tablespoonfuls over the top; cut through with a knife to swirl. Cover and refrigerate until set. Cut into squares.

CHOCOLATE SWIRL FUDGE RECIPE

Steps:

• Line an 8" pan with parchment paper and coat evenly with cooking spray, then set aside.
• In a medium saucepan over medium heat, combine marshmallows, sugar, heavy cream, butter, and salt. Cook, stirring often, until butter and marshmallows are almost melted, 5 to 6 minutes. Bring mixture to a boil and cook, stirring occasionally, for 5 minutes. Remove from heat.
• Add chocolate chips and vanilla and stir until the chocolate has melted, then pour hot fudge into prepared pan. Immediately drizzle white chocolate all over and swirl the mixtures together with a toothpick.
• Let fudge cool to room temperature, then refrigerate in pan until set, about 3 hours.
• Slice into squares and serve.

CHOCOLATE MARSHMALLOW SWIRL FUDGE

Steps:

• Line a 9 inch square pan with foil and grease lightly.
• Melt chips with milk, 2 Tablespoons butter, vanila and salt.
• Remove from heat; stir in nuts.
• Spread evenly into foil-lined 8- or 9-inch square pan.
• Melt marshmallows with remaining 2 Tablespoons butter.
• Spread on top of fudge.
• With a knife, swirl through top of fudge.
• Chill at least 2 hours or until firm.
• Turn fudge onto cutting board; peel off foil and cut into squares.
• Store loosely covered 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.

CHOCOLATE SNOWSWIRL FUDGE

Steps:

• Melt chips with sweetened condensed milk, 2 tablespoons, butter, vanilla and salt in a heavy saucepan over low heat. Remove from heat; stir in vanilla and nuts. Spread evenly into wax paper-lined 8- or 9-inch square pan.
• In medium saucepan, over low heat, melt marshmallows with remaining 2 tablespoons butter. Spread on top of fudge. With table knife or metal spatula, swirl through top of fudge.
• Chill at least 2 hours or until firm. Turn fudge onto cutting board; peel off wax paper and cut into squares. Store covered in refrigerator.