PEANUT BUTTER FUDGE WITH MARSHMALLOW CREME
An easy recipe for peanut butter fudge. This uses real peanut butter, not peanut butter chips.
Provided by Teresa
Categories Desserts Candy Recipes Fudge Recipes Peanut Butter
Time 50m
Yield 24
Number Of Ingredients 5
Steps:
- Line a 9x13 inch pan with foil or parchment paper.
- In a medium saucepan, combine the sugar, evaporated milk and butter. Cook over medium heat stirring frequently until it comes to a boil. Boil for 10 minutes, remove from heat and stir in peanut butter and marshmallow creme. Pour into the prepared pan and chill until set. Cut into squares and serve.
Nutrition Facts : Calories 253.8 calories, Carbohydrate 39.9 g, Cholesterol 3 mg, Fat 10 g, Fiber 0.6 g, Protein 3.5 g, SaturatedFat 2.3 g, Sodium 114.9 mg, Sugar 37.4 g
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.
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
EASY MARSHMALLOW FUDGE
My mom has made this fast-to-fix fudge at Christmas for as long as I can remember. Pretty pastel marshmallows add a colorful twist to the candy.
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 5 dozen.
Number Of Ingredients 5
Steps:
- Line a 13-in. x 9-in. pan with foil; grease the foil with 1 tablespoon butter. Place marshmallows in prepared pan. , In a saucepan over low heat, melt the chips, peanut butter and remaining butter, stirring constantly. Pour over marshmallows. Tap pan lightly on work surface. Refrigerate. , Using foil, lift fudge out of pan. Cut into squares. Store in an airtight container in the refrigerator.
Nutrition Facts :
CHOCOLATE FUDGE CUPCAKES FILLED WITH CHOCOLATE FUDGE COOKIE BAR AND MARSHMALLOW MERINGUE FROSTING
Provided by Food Network
Categories dessert
Time 54m
Yield about 30 mini cupcakes
Number Of Ingredients 24
Steps:
- Preheat the oven to 350 degrees F. Line cupcake pans with cupcake liners.
- Sift together the flour, sugar, cocoa, baking soda, baking powder, and salt. Set aside. In a large bowl, combine the buttermilk, oil, eggs, and vanilla. Slowly add the wet ingredients to the dry. Slowly stir in the coffee and water.
- Fill the cupcake pans about two-thirds full. Place a piece of Chocolate Fudge Cookie Bar in each cupcake. Bake until a toothpick inserted into the center of the cakes comes out clean, 9 to 11 minutes. Cool completely, and then frost with Marshmallow Meringue Frosting and enjoy!
- Preheat the oven to 350 degrees F.
- Combine the cookie crumbs and salt with the melted butter. Press into the bottom of a greased 13 by 9-inch pan. Bake for 8 minutes and let cool. Melt the chocolate chips and condensed milk together until completely melted and combined. Pour over the cookie crust and let cool.
- Beat the sugar, water, egg whites, and cream of tartar over a double boiler until stiff peaks form, 10 to 12 minutes. Remove from the heat and stir in the vanilla. Continue beating until the frosting is thick, about 3 minutes.
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
MARSHMALLOW FUDGE BARS
Another dessert from my Nana's recipes! Yum! Chocolate & marshmallows - you can't go wrong! For the nuts, my grandma usually used walnuts, but I'm sure whatever your favorite nut is will work well here. I'd love to use hazelnuts or macadamia in this some day myself!
Provided by Gaia22
Categories Bar Cookie
Time 58m
Yield 16 bars, 16 serving(s)
Number Of Ingredients 16
Steps:
- Sift together first four dry ingredients.
- In a large bowl, cream Crisco and sugar well. Blend in 2 eggs, beat well. Add dry ingredients, mix well. Blend in vanilla and nuts.
- Spread in 13"x9" pan. Bake in 350-degree F oven for about 25 minutes, checking by 15 minutes.
- Cover tops of baked bars with 16 marshmallows cut in half.
- Return to oven for about 3 minutes or until the marshmallows have spread out evenly.
- Cool.
- Cover with chocolate frosting.
- For Frosting:.
- Combine brown sugar, water, and chocolate in pan.
- Bring to boil and cook 3 minutes, stirring constantly. Turn off heat.
- Add butter and vanilla. Stir until butter is melted and combined, then let mixture cool.
- Blend in sifted confectioners' sugar.
- Spread over cooled marshmallow cake.
- Cut into 16 bars when the frosting has set. Enjoy!
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.
MARSHMALLOW HOT FUDGE SAUCE
A quick, easy, and smooth fudge sauce.
Provided by Jenny
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 15m
Yield 16
Number Of Ingredients 6
Steps:
- Heat marshmallows, milk, butter, and salt in a saucepan over low heat until marshmallows melt, stirring often, about 5 minutes. Add chocolate chips and vanilla extract; continue stirring until chocolate is melted, 5 minutes more. Serve warm.
Nutrition Facts : Calories 136.4 calories, Carbohydrate 14.8 g, Cholesterol 8.4 mg, Fat 9.4 g, Fiber 1.2 g, Protein 1.3 g, SaturatedFat 5.7 g, Sodium 46.2 mg, Sugar 12.7 g
PEANUT BUTTER MARSHMALLOW FUDGE CANDY
Make and share this Peanut Butter Marshmallow Fudge Candy recipe from Food.com.
Provided by CandyTX
Categories Candy
Time 15m
Yield 20 serving(s)
Number Of Ingredients 3
Steps:
- Melt chocolate and peanut butter together in saucepan over low heat, stirring constantly until smooth.
- Fold in marshmallows.
- Pour into greased 9 inch square pan.
- Chill until firm.
- Cut into squares.
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
CREAMY MARSHMALLOW-PEANUT BUTTER FUDGE
Make this super easy Creamy Marshmallow-Peanut Butter Fudge. Simply mix together a few delicious ingredients, and then let the fudge firm up in the fridge.
Provided by My Food and Family
Categories Home
Time 2h25m
Yield 36 servings
Number Of Ingredients 7
Steps:
- Line 13x9-inch pan with foil, with ends of foil extending over sides; spray with cooking spray.
- Bring sugar, butter, evaporated milk and marshmallows to boil in large saucepan on medium heat, stirring constantly. Cook 5 min., stirring constantly.
- Stir in peanut butter chips and vanilla; cook and stir 2 to 3 min. or until chips are completely melted and mixture is well blended. Pour into prepared pan; spread to evenly cover bottom of pan. Sprinkle with nuts; press lightly into fudge with back of spoon.
- Refrigerate several hours or until firm. Use foil handles to remove fudge from pan before cutting to serve.
Nutrition Facts : Calories 210, Fat 10 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 10 mg, Sodium 100 mg, Carbohydrate 24 g, Fiber 0 g, Sugar 20 g, Protein 4 g
MARSHMALLOW-PEANUT BUTTER FUDGE
This is a great peanut butter fudge, that a friend of mine gave me a couple of years ago. It is VERY rich, hence the 8 dozen tiny squares. DEE-LICIOUS! I hope you enjoy it as much as I do, and that's saying a lot because I am a chocolate FIEND--but this has NO chocolate in it!
Provided by Bron
Categories Desserts Candy Recipes Fudge Recipes Peanut Butter
Yield 48
Number Of Ingredients 5
Steps:
- Butter one 7x11 or 9x13 inch pan.
- In a 4 quart saucepan combine the sugar, marshmallow creme, evaporated milk and butter. Cook over medium heat, stirring constantly, until mixture comes to a rolling boil. Boil and stir for 5 minutes. (It will burn easily so watch it carefully.)
- Remove from the heat and stir in the peanut butter chips. Beat until chips are melted. Spread mixture into pan and let cool then cut into teensy squares.
- Variation: After mixture boils 5 minutes, divide mixture in half and add 1 cup peanut butter chips to one half and 1/2 cup cocoa powder and 1/4 melted butter to the other half. Pour "blonde" mixture into pan. Top with cocoa mixture. Let cool before cutting into squares.
Nutrition Facts : Calories 161.4 calories, Carbohydrate 27.7 g, Cholesterol 4.8 mg, Fat 4.4 g, Protein 2.7 g, SaturatedFat 3.8 g, Sodium 43.2 mg, Sugar 25.7 g
MARSHMALLOW FUDGE ICE CREAM TOPPING
Make and share this Marshmallow Fudge Ice Cream Topping recipe from Food.com.
Provided by Marie
Categories Sauces
Time 20m
Yield 1 1/2 cups
Number Of Ingredients 6
Steps:
- In a saucepan, combine brown sugar, cocoa and milk until smooth.
- Bring to a boil, lower heat, then cook and stir for 5 minutes or until sugar is dissolved.
- Remove from heat and stir in marshmallows, butter and vanilla until marshmallows are melted.
Nutrition Facts : Calories 819.8, Fat 12.7, SaturatedFat 7.9, Cholesterol 31.7, Sodium 181.5, Carbohydrate 181.8, Fiber 4.8, Sugar 160.9, Protein 6.2
WHITE CHOCOLATE MARSHMALLOW FUDGE
This is a favorite at Christmastime and also for our annual Sunday school bake sale.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 8-9 dozen.
Number Of Ingredients 6
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.
Nutrition Facts : Calories 60 calories, Fat 3g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 15mg sodium, Carbohydrate 9g carbohydrate (7g sugars, Fiber 0 fiber), Protein 0 protein.
MARSHMALLOW FUDGE
Discover this delicious, ooey-gooey Marshmallow Fudge! Bring together miniature marshmallows and chewy chocolate in this fun and easy recipe.
Provided by My Food and Family
Categories Home
Time 25m
Yield 40 servings
Number Of Ingredients 6
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.
Nutrition Facts : Calories 140, Fat 5 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 5 mg, Sodium 25 mg, Carbohydrate 25 g, Fiber 1 g, Sugar 22 g, Protein 1 g
OLD FASHIONED CHOCOLATE MARSHMALLOW FUDGE
This a traditional fudge using both granulated and brown sugars. The addition of the marshmallow makes it oh so creamy. My mom made this every Christmas and we kids couldn't wait to get our hands on it! Now I never fail to make it myself! We always use walnuts in the recipe but pecans would work too!
Provided by Larkabug
Categories Candy
Time 35m
Yield 2 1/2 pounds
Number Of Ingredients 8
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.
Nutrition Facts : Calories 2686.8, Fat 113.7, SaturatedFat 55.9, Cholesterol 126.8, Sodium 886, Carbohydrate 427.9, Fiber 13, Sugar 365.6, Protein 23.1
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
MARSHMALLOW PECAN FUDGE
Rich and creamy chocolate covers chewy marshmallows and crunchy nuts in this fantastic fudge. It disappears quickly from my holiday candy tray.-Jan Lutz, Stevens Point, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 2 pounds.
Number Of Ingredients 5
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.
Nutrition Facts : Calories 61 calories, Fat 5g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 17mg sodium, Carbohydrate 5g carbohydrate (4g sugars, Fiber 0 fiber), Protein 1g protein.
MARSHMALLOW CREME-HOT FUDGE SUNDAES
Provided by Bon Appétit Test Kitchen
Categories Coffee Milk/Cream Chocolate Dessert Valentine's Day Quick & Easy Mother's Day Frozen Dessert Summer Anniversary Birthday Party Simmer Bon Appétit Kidney Friendly Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 2 cups
Number Of Ingredients 6
Steps:
- Combine chocolate, cocoa powder, and espresso in a large metal bowl. Bring cream just to a simmer in a small saucepan over medium heat; pour over chocolate mixture. Let sit for 30 seconds, then whisk until smooth and glossy. Fold marshmallow creme into chocolate. DO AHEAD:Can be made 3 days ahead. Let cool, cover, and chill. Rewarm before serving.
- Serve warm sauce over ice cream.
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