Milk Chocolate Marshmallow Fudge Recipes

EASY CHOCOLATE MARSHMALLOW FUDGE

Steps:

• Use a paper towel to grease an 8x8x2-inch pan with butter -- all over the sides and bottom. Set aside.
• Combine the sweetened condensed milk and chocolate chips in a saucepan. Heat the mixture over low heat, stirring constantly, until the chocolate is completely melted. Once the mixture is smooth, remove the pan from the heat.
• Stir in the vanilla extract until completely combined. Add the marshmallows and stir just enough to envelope them in the fudge mixture -- but don't overstir, the marshmallows will melt in if you stir too long.
• Pour the fudge into the prepared pan and smooth the top slightly. Refrigerate to set, 1 1/2 hours or longer. Once set, cut into 1-inch squares and devour.

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 MARSHMALLOW BROWN SUGAR FUDGE

Steps:

• Grease an 8-by-8-by-2-inch pan. Line with parchment paper, making sure it overlaps the sides so it is easy to take out the fudge once it has set.
• Add the butter, brown sugar, milk and marshmallows to a medium pan over low heat to melt gently. Once the sugar has dissolved, turn up the heat and bring to a boil. Boil for 5 to 6 minutes. Take the pan off the heat and add the chocolate. Let it sit for 1 minute, then stir the mixture together until the chocolate has melted. Pour into the prepared pan and let cool for 2 to 3 hours.
• When it is set, remove the fudge from the pan, cut into 25 squares and serve.

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.

MARSHMALLOW FUDGE

Steps:

• Line 9-inch square pan with foil, with ends of foil extending over sides. Bring 4 cups marshmallows, sugar, evaporated milk and butter to full rolling boil in large saucepan on medium heat, stirring constantly. Cook 8 min. or until temperature on candy thermometer registers 234°F, stirring constantly. Remove from heat.
• Add chocolate; stir until melted. Blend in vanilla.
• Pour into prepared pan; spread to form even layer in pan. Top with remaining marshmallows; press lightly into fudge with back of spoon. Cool completely.
• Use foil handles to lift fudge from pan before cutting into 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.

CHOCOLATE WALNUT MARSHMALLOW FUDGE

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.

MILK CHOCOLATE FUDGE

Steps:

• In a microwave, melt chocolate chips and cream cheese. Add nuts and vanilla. Gradually stir in confectioners' sugar until blended. Pour into a greased 8-in. square dish. Refrigerate.

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.

FAMOUS MILK CHOCOLATE FUDGE

Steps:

• Line 8-inch-square baking pan with foil.
• Combine sugar, evaporated milk, butter and salt in medium, heavy-duty saucepan.
• Bring to a full-rolling boil over medium heat, stirring constantly.
• Boil, stirring constantly, for 4 to 5 minutes. Remove from heat.
• Stir in marshmallows, morsels, nuts and vanilla extract.
• Stir vigorously for 1 minute or until marshmallows are completely melted.
• Pour into prepared pan; refrigerate for 2 hours or until firm.
• Lift from pan; remove foil.
• Cut into pieces.