MARSHMALLOW FUDGE
Mini marshmallows are melted into this dark chocolate fudge, giving it the smoothest, creamiest texture.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 2h20m
Yield Makes 36 squares
Number Of Ingredients 7
Steps:
- Lightly brush an 8-inch baking pan with butter, then line with parchment, leaving 2-inch overhang on two sides. Lightly butter parchment.
- In a medium saucepan, combine remaining 2 tablespoons butter, sugar, evaporated milk, and salt. Bring to a boil over medium-high heat, stirring constantly, then cook for 3 minutes more, until pale golden and thickened slightly. Remove from heat and stir in marshmallows until mostly melted, then add chocolate and vanilla. Stir until chocolate and marshmallows have melted completely and mixture is smooth. Pour into prepared pan; smooth top with a spatula.
- Refrigerate until firm, at least 2 hours. Remove parchment with fudge from pan and cut into 36 squares. Fudge can be stored refrigerated, covered with plastic, up to 1 week.
DOUBLE-DECKER MARSHMALLOW FUDGE
A layer of homemade marshmallow batter is poured over a pan of fudge to make a truly decadent version of this holiday favorite.
Provided by Mackenzie Schieck
Categories Desserts Candy Recipes Fudge Recipes Chocolate
Time 11h2m
Yield 24
Number Of Ingredients 9
Steps:
- Line a 9x13-inch cake or jelly roll pan with aluminum foil; coat with cooking spray.
- Melt butter in a medium saucepan over medium heat; stir in condensed milk. Pour in chocolate chips; cook and stir until melted, 5 to 10 minutes.
- Pour chocolate mixture into the prepared pan. Coat a spatula with cooking spray and use to press chocolate mixture into an even layer. Refrigerate fudge until cooled and set, about 2 hours.
- Combine 1/2 cup cold water and gelatin in a bowl; set aside until gelatin starts to thicken, about 15 minutes.
- Mix white sugar and 1/2 cup water in a saucepan over medium heat; cook and stir until sugar dissolves, 5 to 8 minutes. Bring sugar mixture to a boil and cook until temperature reaches 240 degrees F (116 degrees C) on a candy thermometer, 2 to 3 minutes. Remove from heat.
- Slowly pour sugar mixture into gelatin mixture while simultaneously beating with an electric mixer set on low. Gradually increase speed to high and continue beating until marshmallow batter is very thick but not stiff, 10 to 15 minutes.
- Pour marshmallow batter over fudge, smoothing the surface with spatula coated with cooking spray. Let sit uncovered at room temperature until completely set, about 6 hours.
- Dust the top of marshmallow layer with most of the confectioners' sugar. Refrigerate marshmallow fudge for at least 2 hours.
- Lift marshmallow fudge out of the pan by the edges of the foil and place on a large cutting board. Dip a large knife in the remaining confectioners' sugar and slice fudge into 1 1/2-inch squares, continually dipping knife in the sugar after each slice.
Nutrition Facts : Calories 257.7 calories, Carbohydrate 44 g, Cholesterol 10.6 mg, Fat 9.6 g, Fiber 1.2 g, Protein 2.9 g, SaturatedFat 5.8 g, Sodium 38.9 mg, Sugar 42.1 g
FAST MARSHMALLOW FUDGE TOPPING
I suggests serving the warm chocolate sauce over ice cream or sliced pound cake. This thick sauce is so yummy. It takes just a few minutes to prepare on the stovetop, so it's great for a quick dessert or late-night snack.-Anne Powers, Munford, Alabama
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 1-1/2 cups.
Number Of Ingredients 7
Steps:
- In a saucepan, combine brown sugar, cocoa and milk until smooth. Bring to a boil; cook and stir for 4-5 minutes or until sugar is dissolved. Remove from heat; stir in marshmallows, butter and vanilla until marshmallows are melted. Serve warm over ice cream.
Nutrition Facts :
MARSHMALLOW FUDGE BARS
My grandmother gave me this recipe, which was always a favorite of mine as a child.
Provided by SONYA FAUVER
Categories Desserts Cookies Brownie Recipes Chocolate Brownie Recipes
Time 50m
Yield 24
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.
- In a large bowl, stir together the white sugar and cocoa. Mix in the melted butter until well blended. Beat in the eggs one at a time, then stir in 2 teaspoons vanilla. Combine the flour, baking powder and salt; stir into the chocolate mixture. Fold in walnuts. Spread evenly into the prepared pan.
- Bake for 30 minutes in the preheated oven, until the cake starts to pull away from the sides of the pan. Remove from the oven and cover with an even layer of miniature marshmallows. Return to the oven for about 2 to 3 minutes longer. Remove from the oven and allow to cool in the pan.
- In a small saucepan over medium heat, combine brown sugar, water and unsweetened chocolate. Bring to a boil and boil for 3 minutes. Stir in 1 tablespoon butter and 1 teaspoon vanilla until well blended. Mix in the confectioners' sugar until smooth. Spread over the marshmallow layer. Allow frosting to set before cutting into bars.
Nutrition Facts : Calories 302.4 calories, Carbohydrate 49.6 g, Cholesterol 52.6 mg, Fat 11.4 g, Fiber 0.9 g, Protein 3 g, SaturatedFat 6 g, Sodium 194.3 mg, Sugar 37.9 g
MARSHMALLOW FUDGE
You'll find it nearly impossible to resist this rich chocolate delight. It's chock-full of marshmallows and graham crackers—and no one will believe that the tantalizing treat is low in fat. —Holly Mann, Temple, New Hampshire
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 4 dozen.
Number Of Ingredients 5
Steps:
- Line an 8-in. square pan with foil and coat with cooking spray; set aside. In a small heavy saucepan over low heat, melt chocolate chips with milk; stir until smooth. Remove from the heat; cool for 2 minutes. Stir in vanilla. Fold in marshmallows and graham crackers. , Pour into prepared pan. Refrigerate for 1 hour or until firm., Using foil, lift fudge out of pan. Discard foil; cut into 48 pieces.
Nutrition Facts : Calories 42 calories, Fat 1g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 10mg sodium, Carbohydrate 7g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein.
CHOCOLATE MARSHMALLOW FUDGE
Honest, this is the best chocolate fudge. Very, very creamy and just the right amount of chocolate taste. My stepmom used to make this fudge all the time(especially at Christmas). I also give this out for a gift at Christmas. Everyone loves it and wants the recipe. Enjoy.
Provided by Aunt Dawn
Categories Candy
Time 40m
Yield 2 lbs
Number Of Ingredients 7
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.
Nutrition Facts : Calories 3250.6, Fat 149.8, SaturatedFat 92.4, Cholesterol 268.4, Sodium 846.8, Carbohydrate 500, Fiber 10.1, Sugar 442.5, Protein 14.7
CHOCOLATE WALNUT MARSHMALLOW FUDGE
Easy-peasy fudge, no candy thermometer necessary! It's so addictive that you may not even want to share! Studded with toasted walnuts and mini marshmallows, fudge does not get much better than this. Fudge will keep tightly wrapped on the counter for up to 1 week.
Provided by Jessie Sheehan
Time 2h30m
Yield 36
Number Of Ingredients 9
Steps:
- Grease an 8-inch square pan with cooking spray and line with parchment paper.
- Place chocolate in the top of a double boiler over simmering water. Stir constantly with a rubber spatula, scraping down the sides with a rubber spatula to avoid scorching, until chocolate melts, about 5 minutes.
- Stir in condensed milk, vanilla extract, and salt; the chocolate may seize up temporarily. Continue stirring over medium to medium-high heat until mixture is smooth, about 2 minutes. Stir for 1 more minute, then remove from the heat.
- Add marshmallows and walnuts. Stir with a wooden spoon until fully incorporated; the marshmallows will not melt. Transfer to the prepared pan. Cover with plastic wrap and flatten with your hands. Remove plastic wrap and sprinkle with sugar and sea salt.
- Place in the refrigerator until hard, about 2 hours. Remove from the refrigerator and cut into 36 pieces.
Nutrition Facts : Calories 150.7 calories, Carbohydrate 16.2 g, Cholesterol 3.3 mg, Fat 9 g, Fiber 1.3 g, Protein 2.3 g, SaturatedFat 1.5 g, Sodium 86.8 mg, Sugar 12.9 g
MOM'S MARSHMALLOW FUDGE CAKE
This recipe was given to me by my mother. Be aware that this is only for those that have a BIG sweet tooth! Don't say I didn't warn ya! Also, I'm having to translate the recipe from french to english so, I apologize in advance if there should be any typos. Please read the recipe in it's entirety before attempting to make since the marshmallows in the cake section doesn't get baked and the white powdered sugar in the fudge section gets added after the mixture has cooled a little. I don't make this recipe often since my husand is a chocolate man and he won't eat anything else but chocolate desserts! The man doesn't know what he's missing out on!! *LOL* This is a very sweet buttery dessert.
Provided by LoveMy2Angels
Categories Candy
Time 55m
Yield 16 squares
Number Of Ingredients 12
Steps:
- CAKE INSTRUCTIONS.
- Preheat oven at 325°F Mix all ingredients together in bowl (for the exception of the marshmallows!) and pour in a 8-inchx8-inch cake pan and bake for 15 to 20 minutes (you can test your cake by sticking a toothpick in the middle and if it comes out clean, it's done!).
- Take your cake out of the oven and immediately cover your cake with a row of the mini marshmallows. This will make the marshmallows soften.
- FUDGE TOPPING INSTRUCTIONS.
- Cook on the stove top (butter, light brown sugar and milk) and boil on medium heat for five minutes. Take off the stove and cool in it's cooking pan for approximately 15 minutes. Add the powdered white sugar and mix well. Pour the mixture (should be liquidy) on top of the marshmallow cake and cool on the counter or refrigerator before eating! :-).
Nutrition Facts : Calories 272.2, Fat 9.3, SaturatedFat 5.8, Cholesterol 37.3, Sodium 96.3, Carbohydrate 47, Fiber 0.2, Sugar 41, Protein 1.7
MARSHMALLOW FUDGE DOMINOES
Make and share this Marshmallow Fudge Dominoes recipe from Food.com.
Provided by Chef to impref
Categories Candy
Time 4h20m
Yield 50-60 serving(s)
Number Of Ingredients 8
Steps:
- Mix ingredients for make pink layer over low heat and refrigerate for one hour in bar pan lined with baking paper.
- Repeat for white layer, then refrigerate for another three hours.
- When set cut into small pieces.
Nutrition Facts : Calories 75.2, Fat 4.2, SaturatedFat 2.6, Cholesterol 4, Sodium 19.1, Carbohydrate 9.2, Sugar 8.2, Protein 0.7
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MARSHMALLOW FUDGE RECIPE - THE ANTHONY KITCHEN
From theanthonykitchen.com
5/5 (1)Total Time 10 minsCategory DessertCalories 344 per serving
- Line a 9x9" baking dish with nonstick aluminum foil, taking care to leave a slight overhand over the edges for easy removal. Spritz lightly with nonstick cooking spray. Set aside until ready to use. Have ready a candy or instant-read thermometer.
- Combine sugar, butter, evaporated milk, and salt in a saucepan over medium-high heat. Stir until the sugar has dissolved.
- Boil until the temperature of the mixture is 234°F, about 3-4 minutes. You are close when you start to feel pull or resistance from the spoon.
- Remove from the heat. Then, add the chocolate chips, marshmallow creme, and vanilla. Stir until your fudge has reached the consistency of very thick frosting and loses its sheen, about 2-3 minutes.
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